Be Good to That Amazing Body You Have. Treat Yourself to This Delicious Blackened Salmon
I love my horses, I feed them well, groom them well, and indulge them. They get a lot of attention, but that’s nothing compared to the way some of the great racehorses and performance horses get treated, with private masseuses soothing their muscles, Reiki masters manipulating their energy, and horse blankets with magnets sewn into them to treat inflammation. They eat six meals a day and get multiple grooming sessions. They are pampered and cherished. You can spot the horses who are fed really well. When they are performing, they shine, radiating beauty and confidence.
Why don’t you treat yourself this way? You can! Now that you’ve given your metabolism a wake-up call and coaxed it back into shape, I want you to see yourself the way a trainer would see a valuable performance horse. I want you to value yourself and respect and nourish yourself so that you can stay at the top of your game. I want you to glow. Let life be your performance ring. Treat yourself like you’ve got the potential to win the Triple Crown. Shake your mane and step out into the world. I want you to respect your own level of metabolic performance. Cherish what you’ve accomplished in your own body. Move forward into your future with pride and dignity and a commitment never to abuse your body again.
Fall in love with food, improve brain function, nourish your skin and help to improve heart health with this Blackened Salmon recipe, and remember, the scale only tells you your weight; it says nothing about your worth. You are worth this!
Phase 3 | Serves 4
Prep time: 20 minutes |Total time: 20 minutes
For the salmon:
- 4 tablespoons paprika
- 1 teaspoon cayenne
- 1 1/2 teaspoons thyme
- 3/4 teaspoon garlic powder
- 3/4 teaspoon sea salt
- 2 1/2 tablespoons olive oil
- Juice of 1 lemon
- 4 6-ounce salmon fillets
For the rice:
- 2 cups cooked wild rice
- 1/3 cup finely chopped fresh parsley
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt, or to taste
- 1 lemon, cut into wedges
- Preheat the oven to 400 degrees.
- In a shallow dish (big enough to dip the salmon fillets into), combine the first 5 ingredients (paprika through salt).
- In a separate shallow dish, combine the 2 1/2 tablespoons olive oil with the juice of 1 lemon.
- Dip each salmon fillet in the lemon-oil mixture to coat both sides, then coat both sides with the spices.
- Heat a large ovenproof skillet over medium-high heat.
- Cook the salmon until blackened, 2 minutes per side.
- Transfer to the oven for 5 to 8 minutes (depending on the thickness of your fillets), or just until the salmon is not quite opaque in the center.
- Combine the cooked wild rice with the parsley, remaining olive oil, and salt.
- Serve the salmon with the rice and lemon wedges.