Dr. Mark Hyman’s 10 Day Detox Diet Chipotle Salmon with Arugula Salad
I am excited to highlight the 10 Day Detox Diet Chipotle Salmon recipe as it is part of one of the tastiest detox programs you will ever be on.
The intricacies of flavor will leave you feeling satisfied even while skipping the gluten, sugar, and carbs, in addition to other ingredients that may not support your goals.
With the 10 Day Detox Diet program you will reconnect with the true taste of food, reduce inflammation and feel better.
So without further ado let’s get to this recipe.
The combination of flavors will quickly captivate your taste buds and make this a family favorite.
The balsamic vinegar in this recipe lends a subtle sweetness and depth to the smoky-spicy chipotle.
Serves: 4 Prep Time: 20 minutes Cook Time: 40 minutes
- 1 large head cauliflower, cored and cut into 2-inch florets
- 2 tablespoons extra-virgin olive oil
- sea salt and freshly ground black pepper
- 1 (7-ounce) can chipotle peppers in adobo sauce, peppers seeded and minced, 2 teaspoons sauce reserved
- 1 tablespoon balsamic vinegar
- 4 (4- to 6-ounce) boneless, skin-on wild salmon fillets
- 2 cups baby arugula
- ¼ cup chopped sundried tomatoes
- ¼ cup chopped Kalamata olives
- 2 tablespoons pine nuts
- 1 tablespoon apple cider vinegar
- 1½ teaspoons Dijon mustard
- Preheat the oven to 450°F.
- Place the cauliflower florets on a large rimmed baking sheet.
- Drizzle with 1 tablespoon of the olive oil and season with ¼ teaspoon salt and a pinch of black pepper.
- Toss to coat the cauliflower with the oil and seasonings.
- Roast the cauliflower, stirring once midway, until it is tender and golden, 25 to 30 minutes.
- Remove from the oven and reduce the temperature to 400°F.
- Meanwhile, in a small bowl, stir together the chipotle peppers, adobo sauce, and balsamic vinegar.
- Place the salmon fillets, skin-side down, in a baking dish.
- Use a spoon or a brush to coat the top of the salmon with the chipotle mixture.
- Bake until the salmon is cooked through, 12 to 16 minutes, depending on the thickness.
- Meanwhile, in a large bowl, combine the roasted cauliflower, arugula, sundried tomatoes, olives, and pine nuts.
- In a small bowl, whisk together the remaining 1 tablespoon olive oil, cider vinegar, mustard, and a pinch of salt.
- Drizzle the dressing over the salad, gently tossing to combine.
- Serve with the salmon.
Nutritional analysis per serving as per Mark Hyman.
Calories: 416, Fat: 25 g, Saturated Fat: 3 g, Cholesterol: 65 mg, Fiber: 8 g, Protein: 30 g, Carbohydrates: 22 g, Sodium: 519 mg
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