With a great Intro to Clean at Bamboo Market in Steamboat Springs, Colorado, and a wonderful team of Clean Coaches and experts, our 40+ attendees got an earful as to the importance of cleansing and why Dr. Junger has done such an incredible job helping so many people literally clean up their bodies with both his Clean book and now Clean Gut.
After the Intro we had over 20 people sign up for our CGK Clean cooking workshop series. Now heading into week two, here’s a glimpse as to what we are doing Cleaning up yet another community! Don’t forget to scroll all the way down to see the yummy foods we are cooking up, as well as where you can find the recipes either here on our CGK Blog or in the CLEAN book. And stay tuned as we will have guest cooks, our Kitchen Angels Grace and Betsy, sharing their favorite Clean recipes, as well as a few favorites of Meg’s and Peg’s sprinkled about! Here’s to all our Happy CLEAN-ERS! Success is only a smoothie away 🙂
Seared Salmon for 2 or leftovers
1 4-6 oz center cut salmon
Freshly minced garlic or garlic powder
Fresh or dried dill
Freshly ground pepper
Sesame seeds (optional)
1 Tbl coconut oil
Rinse and pat dry salmon. Heat skillet on medium high heat. While pan is heating add the remaining ingredients starting with fresh lemon squeezed over fish. Then baste fresh garlic over top of salmon and sprinkle with dill and ground pepper. Once pan is hot,add 1 Tbl coconut oil and place fish skin side down. It should sizzle if hot enough. Cover fish and cook for about 5 minutes, until sides are starting to turn opaque. Carefully flip salmon, cooking another 5-7 minutes, Uncovered. Turn fish one last time and check to see if done. Fish should feel firm to the touch. Salmon is best when not overcooked.Let rest covered for a few minutes until ready to serve. To check, use a fork and flake open the center, fish should be a nice orange color when done. Serve over a bed of fresh salad greens or cooked greens.