Monday, February 4, 2019

Grilled salmon and marmalade onions over greens

Today is day one of a 10 day detox reset.  I'm doing it along with a friend of mine who is now under the care of the Cleveland Clinic Functional Medicine Department.

I had recommended CCFM to her awhile ago and she was able to get an appointment and is working with them to gain control of her health again.  I'm super excited for her and want to support her in this journey.  Also the fact I desperately need to be held accountable.  Just loosing weight as a goal doesn't work for me anymore. So this is perfect.  Win Win.

And don't we already know, its way more fun to do things like get healthy with friends!

We got this FOXY!

Today dinner is straight from Dr. Mark Hymans book The Blood Sugar Solution 10 Day Detox.

If you don't know Dr. Hyman, well you should.  Just Goole search him and there is a ton of stuff.  He's a pioneer in the approach of functional medicine and a leader in the driving force to change America's health, not through drugs but through diet and lifestyle.

I pretty much followed the recipe spot on.  I did cook the onions longer then recommended but I think because I did this on a grill pan, not a grill, it was necessary.

I also seasoned my salmon with a blend called Jammin Salmon Rub from a company called Mom's Gourmet in Newbury, Ohio.   No preservative, Gluten Free, I can read every ingredient!! Sodium is only 20 mg so it's a blend of just herbs and spices.  I love it and it gives a great kick to the salmon without overpowering the wonderful flavor of salmon.

Here's the salmon recipe right out of the book.

Serves: 4 Prep time: 20 minutes Cook time: 15 minutes
  • 2 medium red onions, thinly sliced
  • 2 tablespoons extra virgin olive oil, plus extra for brushing the salmon
  • 1 tablespoon apple cider vinegar
  • salt and freshly ground black pepper, to taste
  • 4 salmon fillets (4 to 6 ounces each)
  • 8 cups arugula
  • juice of 1⁄2 lemon, plus 1 lemon cut into 4 wedges
  • 1⁄4 cup chopped fresh parsley

    Prepare the grill or use a grill pan. In a bowl mix the onions, olive oil, vinegar, and salt and pepper. Place the onions in the middle of a large piece of foil; crimp it closed and place it on the grill or grill pan. Grill for about 10 minutes, until the onions are soft, shaking the foil from time to time.
    Cut each salmon fillet into 2 or 3 strips, brush with olive oil, and season with salt and pepper. Place each strip on the grill or grill pan and cook for 2 minutes on each side, or until cooked through. Let cool. Arrange the salmon on top of the arugula and drizzle with lemon juice. Combine the chopped parsley with the onions and place a spoonful on top of each salad. Serve with a lemon wedge.

    Nutritional analysis per serving (4 ounces salmon, 2 cups arugula):
    calories 244, fat 17g, saturated fat 2 g, cholesterol 71 mg, fiber 2 g, protein 27 g, carbohydrate 8 g, sodium 312 mg


  1. We definitely have this!!! I think...….haha! I'm so happy you are doing this with me and I"m SOOOOO Thankful you introduced this to me. You are full of great knowledge and wisdom. Here's to NO SUGAR for 10 days!! woo hoo! Your Salmon looked incred.

  2. This recipe was really good. I liked the onions and didn't think I would. Definitely a top one for me!


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