Salmon Cubes with Asparagus and Potatoes

Good for lunch, dinner these salmon cubes with asparagus and potatoes is easy to make and so filling!

As I am in my first month of recovery since heart transplant I have to eat a bit differently such as removing as much salt, butter, sugars etc., from my food. You may be in a different phase of transplantation that allows for these things, please make any alterations needed to fit your allowances.

Ingredients:

• 4 oz fresh salmon

• 1 tsp Mrs. Dash

• 1 tsp pepper

• 1/2 cup fingerling potatoes

• Avocado oil

• 10 asparagus spears

• 2 garlic cloves

Kitchen items needed:

• Sauté Pan or Skillet

• Cutting knife

• Food tongs 

• Cutting Boards

• Measuring cup

• Plate (portion control is key so be responsible when choosing a serving vessel. I used a small side plate), fork or a spoon or chopsticks, appetite and a great attitude.

Prep:

• Wash Hands

• Prep time: 5 minutes

• Grab that pan like you mean it.

• Place on stove and turn burner to low

• Gather ingredients

  • 1 - 3 oz fillet salmon with skin

  • Mrs. Dash, tarragon and pepper to season

  • 10 medium asparagus spears - washed

  • 1 clove garlic

  • Avocado oil
    

• Salmon

  • 1 - 4 oz salmon fillet with skin

    • Do not use frozen salmon, if you are thaw them fully referring to your transplant nutritional information on how to thaw poultry prior to following this recipe.

  • Take salmon out of package and place skin side down on cutting board.

  • Wash hands.

  • Cut salmon in cubes about 1/2".

  • Season fillet side with Mrs. Dash and pepper.

  • Place to the side on the cutting board.

  • Move onto potatoes.

  • Bake for 45 minutes or until chicken has an internal temperature of 165 degrees. Check with a meat thermometer inserted into the chicken by the bone.
    

• Fingerling Potatoes

  • I use these potatoes because they cook quickly.

  • Take out 2 fingerling potatoes, wash and scrub with water only

  • Dry potatoes.

  • On a separate cutting board thinly cut both potatoes until you reach 1/2 cup.

  • Dice garlic clove using mini food processor or garlic press.

  • Put 2 tablespoon avocado oil in the pan on low heat, turn up to medium.

  • Put cut potatoes in pan.

  • Season with Mrs. Dash and sprinkle half minced garlic clove onto potatoes.

  • Move onto asparagus.
    

• Asparagus

  • Take 10 spears and wash them in water.

  • Dry

  • Move to same cutting board used for potatoes.

  • Cut top of spear off and if you like the bottom portion or discolored portion of spears.

  • Flip potatoes.

  • Place asparagus to the side on cutting board.
    

• Go back to the potatoes, while potatoes are cooking move them over to one side and place asparagus into pan with spears next to one another laying flat against the pan. Season with tarragon, Mrs. Dash and remaining garlic.

• Cook potatoes until soft. Asparagus depends - some like it cooked softer, medium or slightly crunchy. So cook it how you like it.

• Once potatoes and asparagus are done place into the bowl or plate you will be using.

• Salmon

  • Place cubes in pan

  • These will quickly cook

  • Turn them onto the skin side for a nice sear to crisp up the skin

  • Once the cubes are fully cooked place into same bowl as potatoes and asparagus.

    • Salmon should be cooked to 145 degree, it can be checked with a meat thermometer.

Eat and Enjoy!

• Place on plate, grab some utensils and enjoy.

  • Left overs?

    • Remaining should be consumed within 2-3 days.

  • Write on the outside of the refrigerated container the expiration date

    • Use a sticky note.

    • The back of an envelope and tape it the container etc.
      

Make it your own:

• Next time change the veggies etc.

• Have fun with it and happy cooking!
  

Nutritional Value:

• This serving size is for a 4 oz piece of salmon with 10 medium asparagus spears and 1/2 cup fingerling potatoes.

  • Per serving:

    • Calories: 206g

    • Cabs: 23g

    • Fat: 1g

    • Protein: 27g

    • Sodium: 246mg

    • Sugar: 4g
      

Side Notes:

• Your body doesn't need to break down layers of sauces and garbage so use it sparingly, it's energy needs to be breaking down direct food to feed your healing and promote a heart healthy food regiment.

• Use a small side plate that looks fuller rather than an a regular portion plate. Portion control is key!

• I cooked this 24 days after my heart transplant.

  • I was nervous about using a knife with the amount of shaking in my hands but I took my time. You may want to ask for help if it is available if you are nervous about using a knife so soon after transplant and if you experience hand tremors as well.

  • These are meant to be an easy and quick meal so that you can rest but have a nutritional food as well.

• Always consult the information provided from your medical team regarding nutrition.

• Your requirements may be different than mine. I have no food related restrictions other than the transplant provisions provided to me from my transplant nutritionist.

• Have any questions - reach out to me at nattranspants@gmail.com