Happy Valentine’s Day Crossfit West Houston! Today is the 2nd day of the Go Against the Grain Challenge. How many thought, wow, starting off right at Valentines Day? What???? Yes we did! Think of it this way, this is one of the best things you can do for your heart and your body. Not to mention, it will help you stick around longer for that special Valentine.
Being on Whole 30 doesn’t have to be tasteless. You can have gourmet food that can still be sexy, healthy, AND yummy! Here is a recipe that will satisfy the challenge and that is still sexy and romantic. Make it tonight for your Valentine!
L’Orange Salmon in Parchment with Fennel & Mixed Vegetables
1 small fennel bulb, core removed and thinly sliced
2 TBSP chopped fennel fronds (which are the dill-like greens)
2 boneless wild caugh salmon fillets (4-5 oz each)
Coarse sea salt and freshly ground pepper to taste
2 carrots, peeled and cut into 1/2 inch pieces
1/2 lb large asparaus, sliced into 1 inch pieces
juice of 1 fresh squeezed orange
Zest of 1 orange
1 large clove of garlic, minced
1/2 cup fresh basil, chopped
2 tsp olive oil
parchment paper
Cut parchment paper into two 16 inch sheets. Fold each sheet in half and cut into half heart shapes. Unfold and place half of fennel slices on one side of each sheet of parchment next to the center fold. Sprinkle salmon fillets with a pinch of sea salt and pepper, and place each fillet on bed of fennel. Surround each piece of fish with carrots and asparagus.
In a medium bowl, combine juice from freshly squeezed orange, orange zest, garlic, 3/4 of chopped basil, sea salt and pepper. Pour evenly over each piece of salmon and vegetable mixture. Top salmon with other half of fennel slices.
Brush edges of parchement with olive oil. Fold over salmon and vegetables and press and crimp edges together, overlapping at each fold to seal packets. Place packets on baking sheet and refrigerate for 3 hours, or minimum 30 minutes.
Remove from fridge. Preheat oven to 350 degrees. Bake packets for about 10-13 minutes or until salmon is cooked through and opaque. Serve on individual plates with remaining basil and fennel fronds as garnish.
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