This was today’s breakfast. Very yummy.

1 package asian greens (maybe 6 cups and, yes, I ate it all)

Trout

1 rainbow trout fillet

soy sauce

toasted sesame oil

chile paste (fresh thai chiles blended with red wine vinegar – this has been in the fridge for several weeks with no loss of quality)

Tear off a piece of parchment paper large enough to wrap the fillet. Spread the chile paste on the fillet. Sprinkle some soy sauce and sesame oil on the trout. Seal the edges by folding them, put on a baking sheet, and bake for 20 minutes at 350 or until as cooked as you’d like.

Vinaigrette

1 tsp tabasco green

1/2 tsp VitaFiber syrup (I’m really liking this stuff)

1 tsp soy sauce

MCT oil as needed, about 2 Tbsp

Whisk the ingredients together. Toss with the greens.

After the salmon is cooked, put it on top of the greens and pour any liquid that accumulated in the packet on top of the greens.

Eat.

 

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