I had this for lunch today…I think it was today. It’s been a whirlwind this last week with my husband away and then getting back and trying to figure out our rhythm again. Any one else find that?
I was STARVING and needed something quick and with a good amount of protein. We keep individually frozen packets of wild caught haddock and trout in our freezer for when I need a quick, healthy and filling meal. These have saved me many times from eating something I shouldn’t out of desperation. This is key to any diet – especially a strict healing diet – have those ‘save your butt’ quick meals always handy.
I am a firm believer that if your salad is not satisfying…it’s probably not a great salad. And no matter what diet you adhere to, learning to eat great salads is foundational.
You can easily modify for whatever salad ingredients you have on hand and for a warmer meal (if its a comfort food day), do slightly warmed kale, just saute with a touch of oil and salt until it softens just a little. This will give you that cozy meal vibe you sometimes need.
Charred Garlic & Haddock Salad
The salad is perfect for a quick dinner, fresh, healthy, full of protein and good fats.
- For the Haddock:
- 2 fillets of boneless, skinless haddock, thawed and dried
- 3tbsp of avocado or coconut oil
- 4 cloves crushed garlic
- Pepper (omit for AIP)
- Juice of one small lemon
- 4 large handfuls of mixed greens (or warmed kale for a winter dish)
- 1 medium Carrot sliced thin
- 1 large avocado
- Mini bella or cremini mushrooms
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp maple syrup
- ¼ tsp oregano
- ¼ tsp basil
- Pinch of salt
For the Salad:
For the Dressing
- Bring your favorite skillet (cast iron is best) to medium heat and add the oil. Once heated add the haddock and crushed garlic. Fish will cook quickly, normally it only need 3-4 minutes a side, but we are going to let the crushed garlic and fish get nice and brown. Having your skillet hot enough is key.
- Once fish is down pour the juice of one lemon over the entire fish, it is going to create a good amount of steam and quickly sauté as much of the lemon juice around the pan. The water from the lemon will mostly evaporate leaving the wonderful tangy, sweet lemon flavor on your fish.
- While fish is frying put together the dressing and chop your salad ingredients, arrange in a large salad bowl and toss with your preferred amount of dressing.
- Once fish is done remove from heat, divide dressed salad onto two large plates and place a piece of haddock over each serving. And Voila! A quick dish full of good fats, proteins, minerals & vitamins.
Tried it? Share on instagram with #eatprayhealrecipes.