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RECIPE OF THE WEEK - 2/20/18 Salmon with Charred Bean & Snap Pea Salad & Habanero Vinaigrette

Listen, eating healthy is tough. It's challenging when you what you cook doesn't look that great but then you talk yourself into eating it because you feel you have to stick to your diet, and then ultimately you start shaming yourself because you realize that if you had been more diligent with your diet and fitness before you wouldn't have had to eat that. RIGHT?

WELL CUT IT OUT! We all have moments in life where ourselves aren't a focus, and yes, we gain weight. However, there is always a way back to to fitness and nutrition, it's never a closed door. Kale will always welcome you with open arms and the dumbbells are right where you left them.

The deal is, don't get caught up the minutia of dieting and nutrition and ignore your other senses. Just because it's gray or brown colored, doesn't mean it's healthy, and just because it's colorful and appealing, doesn't mean it's unhealthy. Here is an amazing recipe that looks amazing and is good for you! Protein packed, vitamin and mineral laden and beautiful to look at!

Salmon with Charred Bean & Snap Pea Salad & Habanero Vinaigrette

1 Habanero Chile, seeds & rib removed, finely chopped (jalapeno, fresno or any other chile will work)

1 Garlic Clove, finely chopped

½ Cup Rice Vinegar

4 teaspoons Light Brown Sugar

Salt to taste

1 Small Red Onion, cut into wedges

1 ½ Cups Sugar Snap Peas, cut in half

2 teaspoons Red Chili Oil

Salt and Fresh Cracked Pepper to taste

1 Pound Green Beans, trimmed

2 6-oz. Salmon Filets, skin on

Salt and Fresh Cracked Pepper to taste

1 Tablespoon Olive Oil

¼ Cup Basil Leaves, hand torn

Preheat grill to medium-high heat, about 400 degrees F for 10 mins. Place a heat safe sauté pan, or cast iron skillet on the grill to heat.

In the meantime, combine chile, garlic, vinegar, and brown sugar in a small bowl until sugar is dissolved. Season chile vinegar with salt. Set aside. Mix together onions, sugar snap peas, and 1 tsp. red chile oil, salt and pepper to taste in a larger bowl.

Once skillet is hot, add onion and snap peas, cook, tossing occasionally, until charred and crisp and tender, about 6–8 minutes, move into large bowl.

Combine green beans and 1 teaspoon red chile oil, salt and pepper to taste in the large bowl used to toss the onions and snap peas. Let the skillet get hot once again and cook beans until blistered, lightly charred, and crisp-tender, about 3 minutes. Add to bowl with onions and sugar snap peas and toss with the reserved chile vinegar.

Wipe out skillet with paper towels, if needed. Drizzle 1 Tablespoon olive oil and return to the grill. Sprinkle salmon on both sides with- salt and pepper to taste. Once oil in pan is shiny and hot, place filets skin side down, and cook for 8-10 minutes until golden brown and crisp. Turn filets over and sear just until cooked through, about 3-5 minutes, depending on the thickness of the fish. PLEASE NOTE, due to varying thickness of fish and grill temperatures, cooking times will vary.

Place salmon on top of bean salad and garnish with torn basil leaves.

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