Rainbow Trout Almondine 


The ingredients for this meal are for a serving of 2 



- 4 rainbow trout filets

- 1 tbsp grape seed oil

- 1 tsp all purpose seasoning

- ¼ cup almonds, slivered

- Juice from 1 lemon

- 2 tbsp butter, unsalted grass fed


Rainbow Trout Almandine

Lay trout on tray and season with the all purpose seasoning. Heat a large sauté pan to medium high. Add the grape seed oil to pan. Carefully add trout to pan skin side up. Cook trout 4-5 minutes. With spatula flip the trout over and cook for an additional 4-5 minutes. With a spatula remove trout from pan and keep warm. Add the almonds and lemon juice to pan and cook for about 2 minutes. Turn off heat and add butter to pan. Stir until butter is melted. To serve, place each trout on a warm plate skin side down and top each filet with the almond mixture.

Wild Salmon with Sautéed Veggies


The ingredients for this meal are for a serving of 4 



-4 pieces Wild King, Sockeye, Coho, or organic Atlantic     salmon (6oz each)

-1 cup sweet onion, diced

-1 cup red sweet pepper, diced

-1 cup carrots, diced

-1 cup portabella mushrooms, sliced

-1 cup fresh spinach

-2 tbsp filtered water

-Sea salt and freshly cracked pepper to taste

-1 tbsp coconut oil

-2 leaves fresh basil, sliced thin

-2 cups brown basmati rice, cooked

-4 wedges of fresh lemon


Wild Salmon with Sauteed Veggies

Heat oven to 350F. Season salmon with sea salt and freshly cracked pepper and place on non-stick baking sheet skin side down and place in oven. Cook until firm, about 10-15 minutes or until internal temperature reaches 145 degrees. Heat a medium size sauté pan to medium high and add the coconut oil. Add all vegetables except spinach to sauté pan and cook until tender, about 8-10 minutes. Add spinach and water. Cook until just wilted, then add basil. To serve, place ½ cup hot rice on each plate then top with vegetables. To remove skin from salmon, slide spatula in between skin and fish. Skin should come off easily. Place salmon on top of vegetables and rice. Squeeze lemon wedge over salmon.

Rehealth Yourself
Chef John Shirk
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