With the weather getting cooler, and the days getting shorter, I find myself playing aroudn with heating spcies. Don’t confuse “heating” with “spicy”, though. Certain spices have natural properties that ignite our prana (life force or vital energy), warming our bodies from both a spiritual and physical level.
Though I don’t follow ayurvedic traditions on a daily basis, I certainly acknowledge their benefits on my energy levels, general health, and emotional stability. Using the heating and cooling properties of certain spices, I developed a recipe rich in heating elements as well as Omega 3. The salmon lends healthy fats to soften and moisterize the skin during dry winter months. It is then seasoned with black pepper, chile powder, cumen, paprika, and salt *See the table above for benefits
2 7oz filets of wild salmon, skin on
1 Tbs olive oil
1 Tbs each of chile powder, cumen, and paprika
1 tsp black pepper
2 tsp coarse ground salt
Juice of 1/2 lemon
2 medium beets
3 cups mixed greens (I like arugula and spinach)
3 green onions, white part thinly sliced
1/2 cup chopped walnuts, toasted
1/2 cup dried cherries or cranberries
Bring a large pot of water to a boil. Wash beets and boil in water until soft, approximately 30 minutes. Place beets in ice bath to cool slightly. To save your countertops and clothing, as beet juice will stain a vibrant hot pink color, peel the beet skin with the beet still in the ice bath. Rinse well and pat dry. Chop and set aside to fully cool.Arrange salad by tossing mixed greens, beets, green onions, dried cranberries/cherries, and walnuts.
Blend the spice mixture with salt and pepper. Liberally sprinkle seasoning mix over salmon (not skin skin) until well coated. Heat olive oil in a pan over medium-high heat. Add salmon, skin side down. Cook approximately 3 minutes or until skin is crispy. Remove skin with the help of your spatula and discard. Flip salmon over and continue cooking 2 minutes, or until it reaches your desired doneness. Splash with just a little lemon juice at the very end, and remove from pan.
Add your favorite dressing to the salad (I recommend a light viniagrette), and serve alongside salad. Isn’t this a wonderful way to begin the winter season?!