Perfect Proteins and Carbs!!! Salmon Ingredients: 1/2 tablespoon butter 1/2 tablespoon olive oil 1 wild salmon filet (ours was just under a pound), cut in half 1/8 cup Cajun seasoning blend (*recipe below) Directions: Warm butter and olive oil in a skillet over medium heat on the stove (we used a cast iron skillet). Heat until the pan is hot, but not smoking. Place first half of salmon filet bottom-side down in the pan (of course, if your pan is large enough to accommodate the entire filet at once, you may skip cutting it in half and cook it in one batch). Cover the top side with half of the Cajun seasoning blend (assuming you’re working in two batches). Cook for about two to three minutes, until you can see the outer pink of the salmon turn white at the bottom and slowly creep up, almost halfway, through the filet. Flip salmon to other side; cook another two minutes or so more. When ready, salmon will be cooked through but still beautifully pink inside. Repeat process with other half. Cajun Seasoning Blend Makes about 1/8 cup of spices You don’t need to make this seasoning blend to make the fish; any combination of spices you like would work. This is just an idea to get you started; feel free to improvise and tweak. Ingredients: 1 tablespoon garlic n’ herb blend (or some combination of garlic and onion powders) 3/4 tablespoon smoked paprika 1/2 tablespoon ground thyme 1 teaspoon Italian seasoning blend (or some combination of basil, oregano, rosemary, thyme) 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper Directions: Blend spices together and set aside to use with fish. Garlic Parsley Mashed Potatoes Serves two Ingredients: 9 to 10 small organic gold potatoes, the kind with thin skins 2 tablespoons butter A few splashes of milk (maybe ¼ cup) 2 or 3 cloves of garlic, minced finely or grated 7 or 8 sprigs of parsley, chopped finely Salt, to taste Directions: Place potatoes in a large pot on the stove and cover them with water and a dash of salt. Bring mixture to a boil and keep on strong simmer until potatoes are fork tender. Once potatoes are very soft, drain the water. Mash potatoes with a large fork or potato masher and add butter and enough milk to make mixture smooth. Add chopped parsley and garlic, and combine, salting to taste. Optional: puree mixture in the pot with an immersion blender to make it even smoother.