Sunday, April 11, 2010

Nice Paleo dinner

So, I've been posting a few recipes lately and thought, what the hell, this isn't a recipe "proper" but it was a damn good dinner. 

Gilled Salmon topped with Mango Salsa
Side of grilled pineapple
Tomato-avocado salad
Broccoli-pine nut soup. 

For the samlon, just coat in some light olive oil and add a bit of fresh ground pepper to season. Depending on thickness of the piece of salmon, grill flesh side down for about 4-8 minutes. Then flip and grill for 2-3 times the length you chose for the flesh side. The Skin will basically grills off, but I like the skin. Once you flip it coat the top in mango salsa.

Place 3/4 inch slices of pineapple on the top shelf of the grill, flipping about half way through the cooking of the salmon.

For the salad just cut up avocado and tomatoes and add a tablespoon or so of light olive oil. You can also add balsamic vinegar, salt and pepper if you like, but if the avocado and tomato are fresh and ripe there is no need.

Broccoli-Pine nut soup: 

Broccoli and Pine-Nut Soup, My (paleo)ancestors Way.

1 large onion, diced
1/4 clove of smashed Garlic
2 tablespoons of chopped chives
1 tbs oil
3 cups broccoli
3 cups chicken or vegetable stock
¼ cup pine-nuts

Fry onion in a large pan with oil on medium heat until slightly browned. Toss in the garlic and let it simmer a little more.

Add broccoli and stock and let it simmer for 10-15 minutes or until broccoli has softened. Make sure you keep a lid on!  Halfway through, at the chives (keep a little).

Cool slightly. Place in a food processor or use an electric blender to form a smooth texture. This will get it that lovely creamy feel!

Heat some more, serve in bowls and sprinkle with the leftover chopped chives & pine-nuts


Mark said...

I am so making this! Thanks Dr. Steve

Prof. Steven M. Platek said...

Mark, cool. Let me know how it turns out. I have to say my wife was saying last night that the soup is her favorite paleo food, and then modified it to say it might be her favorite soup, ever. Here's another take on it: when you are heating up the blended version add a bit of turkey-roni (turkey pepperoni, it's pretty low calorie, low fat and high protein and tastes really good, to me at least) and this will add a more spicey and meatier taste.