Whole 30: Day 23

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This morning I was able to make me some eggs before I went to work. I scrambled them in bacon fat and then mixed in a couple tablespoons of pork sugo, which was the special item I got from this week’s meat club. I can not stress enough how great meat club is. Live in Brooklyn? Join it. I would say more, but the first rule about meat club is never talk about meat club.

For lunch, I packed a mason jar with salad greens and cherry tomatoes. Then I packed a half an avocado and a tin of mackerel. Boom. Lunch, done.

For dinner I had some wild Alaskan salmon sitting around, and it was super cold, so I decided to go quick and dirty with a lemongrass and ginger broth with salmon, shiitake and tatsoi. It was the perfect meal for a chilly evening.

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Lemongrass and Ginger Broth with Salmon, Shiitake Mushrooms and Tatsoi:

Ingredients:

  • 4 cups fresh or canned chicken stock or fish stock or beef stock
  • 1 stalk lemon grass, trimmed and halved lengthwise and crosswise
  • 1 scallion, thinly sliced
  • 4-inch piece ginger, peeled and finely julienned
  • Juice of 1 lime
  • 3 tablespoons fish sauce (I used Red Boat, which is the only sugar free one I’ve found. It’s delicious…but if you know of others please let me know!!)
  • 1 lb. of salmon fillet, skinned and cut into 1/2-inch cubes
  • 1 cup shiitake mushrooms, trimmed
  • 2 cups sliced tatsoi

Preparation:

  1. In a large wide saucepan into which a steamer will fit, combine stock and 5 cups water. Place over high heat to bring to a boil. Add lemon grass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.
  2. Put salmon in a steamer over simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and tatsoi to broth.
  3. Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.

Yum!!!

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