To expand to 4 increase weight of salmon (6 oz.) and add an apple for dessert. Serves 1, can be easily doubled Also good chilled, good for lunchbox!
3 Block Meal
1 4 1/2 oz. fillet salmon, skin on
1 teaspoon extra-virgin olive oil, divided
1/2 cup chopped white or yellow onion
2 cloves garlic, minced
1 8 oz. package pre-sliced mushrooms, or 2 cups
1 tablespoon unsweetened rice vinegar
1 teaspoon Worcestershire Sauce
Dash Tabasco or other hot-pepper sauce
1/2 teaspoon granulated fructose
3 small tomatoes, diced
1/4 cup minced cilantro
1. Heat a non-stick Wok or deep non-stick pan over high heat until very hot. 2. Add 1/2 teaspoon olive oil and swirl to coat bottom of pan. Add salmon, skin down, and grill over high heat for about five minutes. Skin will be browned, almost black in places, and flesh will be cooked about half way through. Turn salmon and cook another five minutes or until cooked through. Remove from pan to a plate and loosely cover with foil to keep warm. 3. Add remaining 1/2 teaspoon olive oil to hot Wok and stir-fry onions and garlic until onions are lightly browned. 4. While onions are cooking, use a broad metal spatula to remove skin from salmon. Discard skin and re-cover salmon. 5. When onions are cooked, add sliced mushrooms, rice vinegar, Worcestershire Sauce, hot pepper sauce, and fructose and stir-fry until mushrooms are lightly browned and liquid is almost completely evaporated. 6. Add tomatoes and cilantro and stir-fry briefly to warm through. 7. Spoon mushroom and tomato mixture onto serving plate and loosely cover with foil, which was covering salmon. Return salmon to the hot Wok briefly to rewarm, then place salmon on top of mushroom/tomato mixture. Serve at once.