Change and Protein

Well, I have been on about every diet out there. Some days raw, some days pizza, some vegan or macrobiotic, mostly what I think my body needs. Grains have been a staple of my diet for 6 years and dairy was a no-show. Recently, sugar, wheat, cheese and anything that had been ruled out was what I was seeking. If anything, availability is key, and unfortunately, if there was a famine of a particular food, a binge was inevitable.

So, I have decided to listen to what I need now. All the research, moral implications and feeling energy I have and have had around food, the number one principle of eating well is balance and delicious flavor. Protein is inevitable. Protein is key to growth, to creating energy and muscle tissue, encouraging healthy assimilation. Thanks to epicurious for the inspiration for this recipe , and the reminder by Elana of Elana's Pantry about protein and amino acids.

Salmon Grapefruit Salad

• 1 lb salmon fillet, cut in half (to fit in a steamer basket)
• 1 tsp ground cumin
• Juice from 2 limes (about 1/4 cup)
• 1 T olive oil
  
• 8 cups mixed baby greens
• 1 avocado, thinly sliced
• 1 pink grapefruit, pith and peel removed, segments separated
• 1/2 cup jicama

Grapefruit-Ginger Dressing

• 5 tbsp grapefruit juice
• 2 tbsp olive oil
• 1/4 cup white-wine vinegar or apple cider vinegar
  
• 1 tbsp chopped fresh ginger

Mix cumin, olive oil and lime juice and add to salmon. Set aside and marinade for 30 minutes (optional). Add to bamboo or stainless steel steamer and steam for 3-4 minutes on each side.
Set aside and let cool for 5 or 10 minutes.

Meanwhile, whisk ingredients together for dressing.
Add to lettuce, avocado, and jicama mix. Be sure to coat lettuce leaves very well with dressing.
Shred salmon and add to salad.

Enjoy!
Waller