Before I started my weight-loss journey, I was such a picky eater. The thought of eating raw vegetables and fish literally made me cringe. For me, part of becoming healthier was retraining my taste buds. I soon discovered that I actually did like some foods I thought I didn't when I found out how to prepare them in new, tasty ways. Blackened salmon is one example. I use fresh, wild-caught salmon, which is much less fishy tasting than the farmed kind. And I serve it with a fresh and light pineapple avocado salsa.
- 1 ripe medium avocado, pitted, peeled, and diced
- 1 small jalapeño, diced
- 1/2 small red onion, diced
- 1 cup diced pineapple
- 1 tablespoon chopped fresh cilantro leaves
- 1½ teaspoons lime juice
- 2 teaspoons avocado oil
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- Two 4-ounce wild-caught salmon fillets, scales and pin bones removed
- 1/2 lime
- 1/2 teaspoon chili powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons salted butter or ghee
For the pineapple-avocado salsa:
Combine all ingredients in a bowl and toss to mix thoroughly.
For the salmon:
1. Heat a cast-iron skillet over high heat.
2. Spritz the salmon fillets with lime juice. In a small bowl, combine the chili powder, sea salt and cayenne. Rub the seasoning into the pink part of the fillets.
3. Melt the butter or ghee in the hot skillet, then place the salmon, skin-side down, in the pan and cook until blackened on one side, 3-5 minutes. Flip and cook the other side for about 2 minutes. You'll know the fish is done when it's just a little pink and flakes easily with a fork. Serve with the salsa on the side.
Excerpted from "Instant Loss Eat Real, Lose Weight: How I Lost 125 Pounds—Includes 100+ Recipes." © 2019 by Brittany Williams. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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