Cajun Salmon with Spinach Salad

Two Sundays ago I started to feel sick, by Monday afternoon I could not keep my eyes open or head up and a wicked sore throat came on. Having been prone to sore throats, I knew the drill and by Wednesday evening was getting a strep test and penicillin. The strep test was apparently unable to be processed. The sore throat was getting better so I did not go back for a second test.

However by the next Sunday I was doing worse and worse, so ridiculously tired, I could barely move, headache, sore neck and heavy head. Seriously would fall asleep eating, talking, in the bath/shower – felt like I had narcolepsy. I started to wonder if perhaps I had something more than just strep throat and if it could not be mono. I went to my doctor, who sent me for blood work. I have not heard back from the clinic yet. Everytime I think I am getting better I get hit hard with it. The minute I exert myself even slightly (like doing the dishes or cleaning up) I am once again overwhelmed with exhaustion, shortness of breath and this overall malaise feeling.

Needless to say I have not been cooking, unless you count opening a can of soup (which by the way are no match for homemade soups). Last night was my first real meal in about a week. I was feeling like I needed real food and healthy food to beat this bacteria or virus. My husband grilled a nice salmon fillet with Cajun rub and served it with a nice spinach salad with tomatoes, avocados, onions and mushrooms drizzled with ginger soy dressing.

Ingredients

2 6oz salmon fillets

Cajun rub

1/4 cup paprika
1 T garlic flakes
1 T onion flakes
1 T thyme, dried
1 T oregano, dried
1 T black pepper
1 T white pepper
2 tsp cayenne pepper
1 tsp ground Bay leaf

Drizzle oil on salmon and rub some of the Cajun rub into the salmon fillet.

Preheat the grill to med heat. Place the salmon skin side down on the oiled grill. Grill for 6-8 minutes (turning after 5 min).

Serve immediately


Spinach Salad

Bunch of baby spinach
1/4 red onion sliced
1/2 avocado sliced
1/2 tomato diced
6 large button mushrooms, sliced
almonds (optional

Soy Ginger Dressing

1 cup olive oil
1/4 cup soy sauce
1 lemon, juiced
3 cloves garlic, minced
3 tablespoons minced fresh ginger root
1 teaspoon prepared Dijon mustard
2 teaspoons honey
ground black pepper to taste

Whisk together soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. Chill before drizzling over salad.


Other Delicious Salmon Recipes

Grilled Salmon with Brown Sugar & Mustard Glaze
Sesame Ginger Salmon
Blackened Salmon
Lemon Pepper Salmon Cakes