salmon

Wild Salmon W/ Pepita-Poblano Romesco Sauce by Lindsey | Dolly and Oatmeal


Advertisement

This is a sponsored post written by me on behalf of Nature Made. All opinions are 100% mine.

i was talking to my friend the other day about diet because she was telling me about some stomach pains she had been having the past few months.  we got onto a whole topic about the various diets that are out there, some informative, and some confusing.  it made me think a lot about my journey on this (seemingly) endless search and endeavor for well-being.  and i've come to realize over the years that this looks different for each individual. everyone comes to it with their own ideas and approach, their own background and history; but something that has always mattered to me personally, was if i was going to really look down the long lens of what "well being" was, is was going to be through a very holistic approach.

by holistic, i mean taking into consideration the whole body (the mind also very much included in this).  my first undertaking was by changing my diet; removing inflammatory foods, and generally making better decisions about what i was nourishing my body with.  but over the years that changed and shifted; i would gain knowledge in certain areas about what might be affecting me, but still not feel my best.   i started to notice a giant shift however, when i found out i was pregnant.  previously i had focused solely on diet, without taking into account the substantial impact that supplements can have when taken with a nutrient-dense diet.   

postpartum, i went through a whole slew of hormonal problems, some i'm still dealing with 19 months out.  a few months after having amesy, i stopped taking my prenatal vitamins - vitamin d, magnesium, and a probiotic - because i didn't think i really needed them anymore.  i should also mention i wasn't eating my best either.  i was starting the mornings with too much sugar, drinking coffee (which has always been a negative trigger for my system), eating way too many carbs at night, and dealing with the stress of moving across the country with a tiny baby.  it wasn't until amesy was about a year old that i finally sought the help of a holistic nutritionist here in los angeles.  

because vitamin d is synthesized by the skin when exposed to the sunlight during certain times of the day and year, i thought that if i was in the sun enough my source of vitamin d would be fine.  it turns out that's not really the case, and that vitamin d aids in the absorption of calcium, which impacts your bones, muscles, and your immune systemโ€ .  so from there, my nutritionist suggested a few supplements to get me back on track, vitamin d and magnesium among them.   nature made vitamin d is my everyday go-to, it's a trusted partner that's devoted to supporting a healthy and wholesome lifestyle.  consuming a nutrient rich diet, while also supplementing with vitamins plays an important role in helping me to fill any gaps in feeling my best.

this dish is a little jazzed up, but for the blog, but it's something that i eat each and every week.  i try to balance my meals with healthy fats, greens and/or veggies, and nutrient rich protein.  i tend to stick to wild salmon when i can get it.  here, it's simply roasted with some oil, and salt and pepper.  the real gem of this dish is the green romesco sauce.  it's slightly spicy because there are poblano peppers at its' base.   it's pulsed with toasted pepitas, some garlic, oil, and vinegar.  what i love about this is that you cane make the sauce ahead of time, and cook and eat throughout the week with your preferred protein and this romesco sauce.  i could even see it being a lovely compliment to grilled veggies in the summertime.  

xo!

โ€ These statements have not been approved by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.



Roasted Salmon W/ Pepita & Poblano Romesco Sauce

  • the sauce is on the spicy side.  if you want to keep some heat, i suggest using 1 green bell pepper, and 1 poblano pepper.
  • additional protein options could be: roasted chicken, another fish fillet of your choice, cooked lentils, or cooked beans such as chickpeas.  
  • i served this salmon over some greens with sliced radish, olive oil, lime juice, and salt and pepper, but you could serve it alongside roasted veggies, any grains of your choosing, or as is.

print the recipe!

| 4 servings |

  • 2 poblano peppers
  • 1/2 cup parsley 
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 1 large garlic clove
  • 1 1/2 teaspoons apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • salt & fresh ground pepper
  • 1 pound salmon, preferably wild-caught, sockeye, or king
  • 1 tablespoon avocado oil, or another heat-tolerant oil

Visit Sponsors Site



method

  1. for the romesco. roast the pepper over a gas flame set to medium-low, rotating it with tongs until charred evenly - about 15 minutes (if you don't have a gas stove, you can broil it in your oven). place pepper in a boil and cover tightly with plastic wrap (this creates steam to help peel the skin).  once cool enough, cut the pepper and discard the stem and seeds, carefully peel the skin and discard.  run the peppers under water to remove any excess char; dry, and blend in a food processor with remaining ingredients.   season to taste with salt and pepper. place in a lidded jar in the refrigerator until ready to use (i like to make it a couple days in advance to let the flavors come together.)
  2. for the salmon. preheat oven to 450ยฐF.
  3. rub salmon filet with the oil, and generously season both sides of it with salt and pepper. place the filet in a large baking dish. cook for 12-15 minutes, until the flesh is opaque, and mostly cooked through.
  4. let the salmon cool for 10 minutes.  then slice it into 4 portions and top it with the romesco sauce.

similar recipes:


pulled salmon salad w/ cauliflower-kalamata dip

pulled salmon salad w/ cauliflower-kalamata dip

hickory-smoked salmon skewers

hickory-smoked salmon skewers

spring green broth w/ soba noodles

Lunch Hacks: Cauliflower, Kalamata Dip & A Quick Pulled Salmon Salad by Lindsey | Dolly and Oatmeal




i'm going to be super honest here.  i'm not the greatest when it comes to preparing lunch.  for some reason, even before anesy was in the picture, i couldn't be bothered to put much thought into it.  please tell me i'm not the only one!?  

a few days out of the work i basically eat 2 eggs, 1/2 avocado, maybe in a salad, but mostly on a piece of toasty bread.  the weekdays are pretty scheduled, so i roughly know how much time i have between amesy's naps to get work done, and eat lunch.  so preparing a lunch that requires more brain power than boiling eggs, toasting bread, and mashing an avocado can simply be too overwhelming.  but since moving to LA, the amount of wholesome, prepared food that's available is kind of crazy.  so, my lunch hack has been to pick up some prepared items a couple times a week to give myself a break.  so i'll pick up a few pieces of wild salmon for amesy and i (he loves it mashed in avocado ๐Ÿ‘๐Ÿผ).  i usually throw mine over greens, with some other veg, and whatever hummus or dip i have in my fridge, and always serve it with some crackers (because crunch is key!).  

another thing that's key is dip!  i've talked all about my fondness of it before, but it's really the thing that makes lunch feel fun for me.  and since i have such a lack of love for lunch, it's the one thing i look forward to eating midday.  i'm a little meticulous (or maybe just crazy) when it comes to actually eating this salad/dip, and have somewhat of a sequence in eating it.  i usually add half of it to the salad to mix around with the salmon and veg, and the other half i save until the end just to enjoy with my crackers.  i was loving simple mills sprouted crackers even before i started limiting the amount of grains i eat, but now that i am, they've been coming in clutch!  their ingredients are as simple and straightforward as ingredients lists come, made with a sprouted seed mix, with some tapioca, and cassava flour, as well as a few other basic components.  you can learn more about how simple mills is making our back-to-school/back-to-work lives easier here ;) 

do you have any lunch hacks? i'm considering starting a monthly, lunch series to help push myself out of this lunch rut, anyone with me!? ;)  let me know if you're into it in the comments, or shoot me an email.  i'm all ears!  

big hugs! xo

this post was created in partnership with simple mills.  all thoughts and opinions, as always, are my own.  thank you so much for supporting the sponsors that help keep dolly and oatmeal running!



cauliflower, kalamata dip

you can mix your lunch items around depending on your diet.  i usually aim to have a good portion of protein and healthy fats, some leafy greens, and always something a little crunchy, like crackers :)

| makes a little over 1 cup and about 5 servings |

  • 1 cup cauliflower florets
  • 1 15 ounce can cannellini beans (preferably non-bpa), drained and rinsed
  • 2 tablespoons extra virgin olive oil, plus more for topping
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh oregano leaves
  • 1 garlic clove, roughly chopped
  • 1/4 cup pitted kalamata olives
  • sea salt and freshly ground pepper
  • herbs, for garnish

pulled salmon salad

  • 1/4 cup cauli white bean dip
  • 5-10 Simple Mills Sprouted Seed Everything crackers
  • bibb lettuce
  • 1 piece prepared wild salmon
  • thinly sliced radish
  • cucumber spears
  • microgreens
  • juice from half of a small lemon
  • extra virgin olive oil
  • sea salt & fresh ground pepper


method

  1. bring a lidded pot with about 2 inches of water to a boil.  place the florets into a steamer basket, and place into the pot.  cover and turn heat to medium.  steam for until the cauliflower is tender, about 10-12 minutes.  remove it from the heat and let cool.
  2. add the cauliflower, beans, olive oil, lemon juice, oregano, and garlic to a food processor fitted with a metal "s" blade, and blend until smooth.  add the olives and pulse until the olives are broken down into small flecks.  season with salt and pepper.  place the dip in a lidded container and store in the refrigerator until you're ready to use it. 
  3. to prepare your lunch, tear the lettuce with your hands and place in a large bowl.  pull the salmon from the skin into bite-size pieces an place in the bowl as well.  to your salad add sliced radish, cucumber, and microgreens.  finish it off with a generous squeeze of lemon juice, and a drizzle of olive oil.  season with salt and pepper.  give it all a toss and serve it with your dip and crackers.

similar recipes:


hickory smoked salmon skewers

hickory smoked salmon skewers

fattoush dip

fattoush dip

sunshine mung bean spread

sunshine mung bean spread

Hickory Smoked Salmon Skewers by Lindsey | Dolly and Oatmeal


everyone always says: it's never the right time.  but as my due date approaches all i can think about is how much this little guy is going to shift and change so many things, for like, the rest of our lives.  frank and i keep trying to put it into some form of perspective by naively comparing this life-altering baby to our dog, quint.  we can't imagine life without him, and certainly cannot remember what our daily life without quint was like.  i know that feeling will be the same with our baby (magnified by at least 1 million percent, i imagine!), but there's a part of me that is scared stupid that these life moments will pass too quickly.  i panic sometimes and say to frank that we need to remember these 9 nine months of pregnancy, that we'll never get them back.  but in doing so, and probably getting too anxious, i feel like i lose sight of what's in front of me.  i'm trying to be mindful that these moments are what we make them, how we see them is how they are defined. and so i'm hoping i can keep that notion in mind for as long as it serves me.

and what's serving me in terms of diet these days is a craving for more protein.  i'd be lying if i didn't say that i'm a little apprehensive about sharing a recipe that's not plant-based here.  while my eating habits are not centered around a vegan lifestyle by any means, i don't actually cook any kind of meat.  i leave that to my husband!  and this recipe was actually inspired by him and where he grew up.  my man's informed that there's a huge difference between eastern and western north carolina style bbq, and south carolina bbq, so the marinade for the salmon is  a riff on carolina bbq flavors in general.  combining the vinegar-based bbq from the east, and the mustard-based bbq from south carolina, gave this dish a bit of every sauce that makes up what my husband loves about those hometown-y flavors.  we smoked out the grill with hickory chips just to give the skewers that authentic bbq flavor (which i'm sure our neighbors loved - wink-wink), and cooked them with a bit of oil and used reynolds foil so as to have them stick to the grill grates - which is a total life-saver when it comes to cooking fragile things like fish on the grill!  and if you're not into salmon, or fish in any capacity, i'm sure this marinade would be awesome with veggies as well! :)

lastly, a quick note!  the saveur blog awards are in full swing for the 2016 calendar!  every year i'm so incredibly excited about the inspiration and talent that's out there in the blog world, it's both a thrill to be real life friends and acquaintances with some of these fine peeps, and also be super-fans of their work!  this blog has been fortunate enough to be nominated a couple of times, so i know how special being recognized can be.  you can vote here, and if you feel so inclined to vote for dolly and oatmeal, i think it fits best into the food obsessive category because of the blog's focus on a gluten-free lifestyle.  however, feel free to nominate it for whatever category you think fits :)  and be sure to vote as many times for all your favorite blogs, voices, recipes, videos - all of it! thank you so very much, and much gratitude! xo's!

*this post was created in partnership with reynolds kitchens in celebration of their endless summer table, you can also check out their super awesome endless table on instagram, too!   all opinion, as always, are my own.  thank you so much for supporting the sponsors that help keep dolly and oatmeal going! 



hickory smoked salmon skewers 

i served these skewers with a simple summer salad of garden arugula, and nasturtium leaves and flowers with a spritz of fresh lemon juice, a drizzle of evoo, and some salt and pepper.  you could just as easily serve this with a grain salad, or maybe some leftover veg. (i have a few recipes below in case you're in need of some inspiration). limitless options! 

| serves 4-6 |

  • 1 pound salmon, skinned and deboned
  • 2 lemons, sliced into thin coins
  • 6-8 wooden skewers, soaked 
  • 1/4 cup dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon hot sauce (i like tabasco or sriracha)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon fresh pepper
  • 1 tablespoon extra virgin olive oil
  • handful chopped parsley
  • reynolds wrap non-stick foil


method

  1. cut the salmon into 2-inch chunks.  fold the lemon coins in hlaf and thread the salmon and lemon on the soaked skewers, alternating between the them.  place the salmon skewers in a shallow dish and set aside.
  2. in a large bowl, whisk together the mustard, vinegar, honey, worcestershire sauce, hot sauce, salt, and pepper to taste.  pour marinade over the skewers, turning to coat, and marinate for 15 to 30 minutes.
  3. while the skewers are marinating, prepare your grill.  cut a large piece of reynolds wrap non-stick foil and firmly fir it over the grill grate.  preheat the grill to medium heat.  for a charcoal grill, place 4-5 hickory chunks on top of hot coals and close the grill cover to let the smoke accumulate.  for a gas grill, place the chunks in a smoker box or in a large piece of foil; fold up the sides to make a packet.  poke holes with a fork and place on the grill.  close the cover to let smoke accumulate.
  4. open the grill and lightly oil the foil.
  5. cook the salmon skewers for 4 to 5 minutes per side, until fish is opaque in color.  plate the salmon skewers and sprinkle with parsley. serve hot. 

enjoy!


similar recipes:


cilantro black rice w/ roasted garlic scapes & asparagus

cilantro black rice w/ roasted garlic scapes & asparagus

mellow melon salad

mellow melon salad

a midsummer cherry and amaranth panzanella salad

a midsummer cherry and amaranth panzanella salad