You know how Us Weekly does that feature about how celebrities are JUST LIKE US? Well…I know it’s stupid…but I kinda like it. Except it also kinda makes me mad. Because I don’t know about you, but when I’m running errands, getting groceries, picking up dry cleaning…I tend to look rough. And these celebrities never do! Or at least they never seem to reach the levels of roughness I am capable of achieving on literally a moment’s notice.
Take, for example, my most favorite of celebrities, HRH the Duchess of Cambridge. She was spotted ducking into a McDonald’s while on a roadtrip with her new baby and his nanny. This made my heart swell! Yes, Kate! I too have ducked into a roadside McDonald’s for a mid-roadtrip potty break! I’ve even eaten the food! We are practically the same person!
But then my heart sank, because look at her. So gorgeous! Wearing a crisp green blazer and sassy skinny jeans with not a trace of baby spit-up or potato chips crumbs on her.
We are, decidedly, not the same person.
CRISPY SALMON WITH CARROT-GINGER RELISH (recipe from The Roasted Root)
Ingredients for the carrot-ginger relish:
1 large carrot, grated (about 1/2 cup)
2 tsp fresh ginger, grated
1 tbsp olive oil
2 tsp rice vinegar
zest and juice of 1 orange
Ingredients for the salmon:
2 6-oz salmon fillets
2 tsp coconut oil (can sub with olive oil)
kosher salt and freshly ground pepper
1. To prepare relish, combine olive oil, rice vinegar, orange zest and juice in a small bowl. Add grated carrot and ginger, and stir to combine. Set aside.
2. To prepare the salmon, line cookie sheet or baking dish with aluminum foil and turn oven’s broiler to high. Coat salmon pieces on both sides with coconut oil and sprinkle with kosher salt and pepper.
3. Broil fish on high for 8-10 minutes or until cooked in the middle and crispy on the top.
4. Serve salmon topped with relish.
Light and healthy but still very flavorful. This is the kind of meal that makes your tummy feel good after eating it.