Salmon with Tomato Sauce and Capers

Hey, guys. Whitney has asked me to post a recipe for you and I gladly agreed "to feed you" this salmon with tomato sauce and capers, or green olives (whichever you fancy or have on hand - my recipes are very flexible), tonight for dinner. My name is Olena and I blog at ifoodreal.com. I share delicious clean eating recipes, with simple ingredients, that my kids will eat. I grew up in Ukraine and now live in beautiful rainy Vancouver, BC, so all my recipes have a European poor people flavour aka made with what you have on hand. No brown rice flour or arrowroot starch. As much as they may be awesome ingredients, ain't nobody got time for that with a house full of noisy kids, never ending laundry and meals to make. I'm living a dream, in fact. It is, what it is.

My husband loves fishing and living on the ocean it is a sin not to fish if you are a man (sorry not sorry). This past fall he caught a spring salmon with white flesh, apparently it is a real thing. And this is the salmon I used in a recipe, but any red flesh salmon would work except farmed salmon. Whatever you do please stay away from farmed salmon, just like from Vietnam fish. Buy cheaper North American pink salmon or trout if you have to, it will work.

In Ukraine, we always pan fried meat and fish coated in flour. Not that that method back then didn't involve a lot of oil (because no non-stick skillets) and a lot of white flour, but that is easily fixed. I honestly do not see whole wheat flour (preferably organic if you can) as a culprit to our nation's deteriorating health, rather processed foods, over consumption of animal products and sugar. Delicate salmon fillets coated in a light coat of whole wheat flour give fish a depth of flavour and help lock in its juices. Then everything gets coated in flavourful tomato sauce layered with pickled capers or green olives. Simmer and voila - salmon in tomato sauce with capers is ready for dinner in 30 minutes (if you are fast like me because you are a mom). Serve with quinoa and brown rice on a side. Oh, and I use ceramic coated non-stick skillet - they say it is less toxic tax Teflon coated one. Who knows?!

Hope you enjoyed this simple easy dinner recipe and you can find more on my clean eating recipes blog.

Salmon with Tomato Sauce and Capers

ngredients:

• 2 lbs salmon, cut into 1.5” long slices
• 2 tbsp avocado or coconut oil
• 1/4 cup whole wheat flour
• 1 tsp salt, divided
• 28 oz can diced tomatoes
• 1/2 cup water
• 3 oz (1/2 small can) tomato paste
• 1 tbsp coriander, ground
• 1 tbsp cumin
• 1 small garlic clove, grated
• 1/8 tsp red pepper flakes
• Ground black pepper, to taste
• Jar of capers, drained or 3/4 cup green olives, pitted & sliced
• Parsley, finely chopped (for garnish)

Directions:

1. On a large plate, add flour, 1/2 tsp salt and black pepper to taste; mix with a fork.

2. Preheat large deep non-stick skillet on medium heat and swirl 1 tbsp of oil to coat. Dip each salmon slice into flour mixture making sure both sides are coated, add to the skillet and repeat until skillet is full. Cook for a few minutes or until brown, flip and cook for a few more minutes. Repeat this step with remaining half of salmon transferring cooked fish on a large plate. Discard any leftover flour mixture.

3. While fish is cooking, in a medium bowl mix to combine diced tomatoes, water, tomato paste, coriander, cumin, garlic, 1/2 tsp salt, red pepper flakes and black pepper.

4. Now it is time to layer the fish. Arrange half of the salmon pieces in a single layer on the bottom of previously used skillet, top with half of capers/olives and topped with half of tomato mixture. Repeat layer, cover and cook on low for 20 minutes.

5. Serve hot garnished with parsley and quinoa/brown rice on a side.

Storage Instructions: Refrigerate in an airtight container for up to 3 days.

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Whitney here! I can't remember exactly how I found Olena's website but I loved it when I did! I was attracted to her because she has the same attitude as I do regarding online fitness, social media, etc. You must read this post she wrote on how she stopped being afraid to eat. Also, connect with her on social media!

• Website
• Facebook
• Instagram
• Pinterest

Eat Clean Meal Ideas with Pasta!

DISCLOSURE: This post is sponsored by Explore Asian. Thank you for supporting He and She Eat Clean.

Raise your hand if you love pasta! I have good news for you! I've found a high protein, low carb alternative. Explore Asian has reinvented the pasta aisle changing an everyday favorite into a ridiculously healthy and nutritious meal.

You might be thinking…she's crazy.

Don't knock it ‘til you try it! Honestly, when I first bought a package a few months ago I was skeptical but pleasantly surprised! Their products are made with the finest, organic NON-GMO ingredients and are vegan, gluten free, organic and Kosher certified. Oh, and they are ready in under 10 minutes. It's so easy!

You can create new recipes or even try out some of their suggested recipes on the package (or on their website). In an effort to show you more of my meals instead of just food prep, below are a few ways I've incorporated these products into my normal meals.

This week our food prep consisted of the following:

• Honey Chipotle Ground Chicken
• Eat Clean Chicken Salad
• Italian Turkey Burgers
• Sweet-Sweet Potato Cubes

…and we added Explore Asian Organic Edamame Spaghetti and Organic Black Bean Spaghetti.

For a few of my meals I used a serving of the Edamame Spaghetti and mixed it with an Italian Turkey Burger and topped it with fresh pasta sauce. I also added some onion powder on top. It was delicious!

Next, I used the Black Bean Spaghetti and mixed it with the Honey Chipotle Ground Chicken. I think this is one of my favorite meals now!

The nutritional stats on these products are amazing! The Edamame Spaghetti has 24 grams of protein, 11 grams of fiber, and 21 grams of carbs per serving. The only ingredient is organic edamame. The Black Bean Spaghetti has 25 grams of protein, 12 grams of fiber, and 17 grams of carbs per serving. The only ingredient is organic black beans.

Since I was adding additional protein to my meals I didn't use an entire serving of the pasta and it was still very filling!

Wondering where to purchase Explore Asian products? They are available at many Whole Foods, Costco and Fairway stores. Our Costco (Buford, GA) carries the Edamame Spaghetti. Check out the store locator to find a store near you: http://www.explore-asian.com/store-locations

It gets even better! There's a contest opportunity! From November 25 - December 24, create a recipe using Explore Asian products and take a picture of your creation to enter to win a $100 gift card to Whole Foods. Recipes and pictures can be sent to info@explore-asian.com. All entries must be received by December 24, 2015.

Connect with Explore Asian:

• Website: http://www.explore‐asian.com
• Facebook: https://www.facebook.com/ExploreAsianCuisine/
• Twitter: http://twitter.com/Explore_Asian
• Instagram: http://instagram.com/Exploreasian
• Pinterest: https://www.pinterest.com/exploreasian/
• YouTube: https://www.youtube.com/user/ExploreAsian

​Have you tried Explore Asian products before? Which one is your favorite? We can't wait to try the Thai Brown Rice Noodles next!

This post is sponsored by FitFluential on behalf of Explore Asian.

Eat Clean Skillet Fajitas

Fire up your grill and prepare these skillet fajitas! These are - hands down - some of the best fajitas we've ever had! The flavors are out of this world and you'll have a hard time eating only one serving. We've made these with half steak and half chicken and all chicken. Shrimp is another option that would work but we haven't tried it yet! Pair your fajitas with our Tex-Mex Black Beans!

Eat Clean Recipe: Skillet Fajitas

Ingredients:

• 2 lb boneless skinless chicken breasts, sliced into strips (or 1 lb of chicken and 1 lb of sliced steak)
• 2 Tbsp coconut oil
• 1 bell pepper, sliced
• 1 red or white onion, sliced
• 1 Tbsp minced garlic

Eat Clean Fajita Seasoning:

• 1 tsp sea salt
• 1 Tbsp chili powder
• 1 tsp paprika
• 3 small scoops Stevia extract
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp cumin

Directions:

1. Heat coconut oil with a little water under medium heat in a large skillet on a grill
2. Once heated, add sliced chicken and 1/2 Tbsp garlic. Cook until white (4-6 minutes).
3. Remove chicken and let cool.
4. While chicken is cooling add 1 Tbsp of water to the skillet. Add bell pepper, onion, and remaining garlic to skillet. Cook for 7-9 minutes.
5. Once vegetables have softened, add chicken back to skillet and add in all seasoning.
6. Cook through until vegetables are completely tender.

He and She Tip: For a paleo version, eat this with lettuce wraps. If you do not follow a paleo diet, you can use soft corn tortillas or brown rice tortillas.