Buffalo Cauliflower Taco Wraps

“Inhale tacos, exhale negativity.”
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Happy taco Tuesday! Today’s tacos include buffalo cauliflower, pineapple, jalapeños, cilantro, and a simple lime crema. They are gluten/dairy free, and could easily be made vegan.

Since I’ve been back from vacation, I’ve been trying to eat pretty clean, so I decided to go with butter lettuce instead of tortillas (however these would be really good with flour tortillas…just sayin’). This meal turned out to be refreshing yet spicy, it was surprisingly filling, and full of flavor!
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Ingredients (makes about 6 wraps)
1 small head of cauliflower, cut into small florets
1/4 cup almond flour
1 egg, scrambled
Tessemae’s mild buffalo hot sauce, or other compliant hot sauce, to taste
Butter lettuce
Jalapeño slices
Fresh pineapple, cut into chunks
Cilantro
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For lime crema: Combine 1/4 lime and 1 T homemade mayo
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First, preheat your oven to 425°. Cut cauliflower into bite-sized florets. Scramble egg in one bowl and pour almond flour into another bowl. Dip florets into egg, a few batches at a time, and then in almond flour. Place coated florets on baking sheet lined with foil, and bake for 20 minutes flipping halfway through. Drizzle florets with compliant hot sauce (I used @tessemaemild buffalo). Divide cauliflower onto butter lettuce leaves and add jalapeño slices, pineapple chunks, and cilantro. Top with lime crema.

Instant Pot Orange Chicken

 “If you can’t stand the heat, get out of the kitchen.”

Summertime heat has me avoiding the oven and stove top as much as possible, so the grill, slow cooker and instant pot have been my friends this summer. I’ve only had my instant pot for about 7 months now and up until last month I had only used it for bone broth and shredded chicken (those 2 recipes alone make the instant pot worth having for me!). But last month when my daughter requested her favorite meal of orange chicken, I knew the IP would be the way to go. I had made Kelsey’s (littlebitsof) regular recipe before, so I knew I’d love the recipe using the IP (https://littlebitsof.com/2017/09/instant-pot-orange-chicken/). It was definitely a winner! Simple ingredients (#whole30 and #paleo too!) and from start to finish, dinner was on the table in under 30 minutes. I made a quick (6 minutes) one pot cauliflower rice with green beans, carrots and onions to serve with it and reheated some jasmine rice in the microwave (I make big batches and freeze meal sized portions), so time in front of the stove was minimal and bearable!

Here are the ingredients you’ll need, then head over to www.littlebitsof.com and find the instructions for the Instant Pot Orange Chicken.

Smoky Seasoning Blend

 “Spice a dish with love and it pleases every palate.” ~Plautus

I love spice blends, but I don’t love the additives that often come in the grocery store variety. So I make them on my own because having several different kinds on hand keeps meals from being boring and repetitive. This one is my favorite summertime blend...super smoky with just a little bit of heat (my daughter can detect the tiniest bit of pepper, but even she likes this blend). It is fantastic on grilled meats & veggies, a great addition to sauces and subs as the best taco seasoning. One batch should work for about 3 meals, but I always double it, label it and keep it in a jar in my spice cabinet. Make a batch and let us know what you add it to!

Ingredients:

1 T chili powder

2 tsp cumin

2 tsp smoked paprika

1 tsp ground mustard

1 tsp onion powder

1 tsp garlic powder

½ tsp cayenne

Mix all spices together and store in an airtight jar

Southern Crab Boil

“Crab Boil” night is a tradition on our beach trips, because 1) it’s delicious & 2) it feeds a large crowd. We bring water to a boil, then add lemon, onions, garlic, old bay seasoning and potatoes. After the potatoes cook for about 20 minutes, we add the corn. About ten minutes later, we finally add the shrimp and crab legs, which only take a few minutes more. Once the shrimp float up, it’s done! I barely had time to grab a picture before this disappeared... it’s one of my family’s favorites. If you’re in need of a fun summer dinner that feeds a crowd, or just want to imagine you’re chillin’ at the beach, try a crab boil!

Shrimp & Cauliflower "Grits"

I was born and raised in North Carolina, so southern food is part of who I am. Unfortunately, southern staples are usually loaded with flour, dairy, and/or sugar which isn't fabulous if you're trying to live a healthy lifestyle. Fortunately, I stumbled upon this shrimp and "grits" recipe (which is Whole30 compliant!) so I can have my shrimp and grits and eat it too. OK, OK, the grits aren't actually grits and definitely do not compare to my grandma's southern recipe, but it's a fun alternative when you're trying to eat clean. I've never been a fan of cauliflower substitutions, but I surprisingly enjoyed this, so thank you to Cheryl from 40 aprons for creating this recipe! Only five ingredients are needed and it takes only 15 minutes to prepare... talk about easy. In addition, it's spicy, flavorful, and fulfills my southern comfort food craving when I'm having one.

*Note: I adjusted the recipe/cooking method to what I had on hand... for original recipe please visit Cheryl's website here.

Ingredients (serves 2):

• 1 pound shrimp, peeled and deveined
• 4 T ghee (2 for shrimp, 2 for grits)
• Cajun seasoning (I didn't have any so I googled how to make my own)
• 1 12oz bag frozen cauliflower rice
• 1 clove garlic, chopped
• salt to taste

Directions: 

1. Heat ghee and garlic in a pan on medium heat. Add cauliflower rice and stir until heated through. Reduce heat to low while you cook the shrimp.
2. Pat the shrimp with a paper towel and season shrimp with cajun spices. Heat cast iron skillet on medium high, and add ghee. Once pan is hot, add shrimp and cook for 1-2 minutes on each side until shrimp are cooked through. Set shrimp aside while you blend cauliflower into "grits."
3. Add cauliflower to a food processor along with a tablespoon or so of water. You could also use an immersion blender. Blend cauliflower until you achieve desired consistency, adding more water if needed.
4. Spoon "grits" into a serving bowl and top with shrimp, and enjoy!

Grilled Peach Sticky Wings

 “Eat A Peach” ~Allman Brothers Band

I can’t resist a perfectly ripe peach! And with them currently in peak season, I’ve been trying to incorporate them into my meals any way I can. These grilled peach sticky wings are amazing...can’t wait to make them again!

Ingredients for wing sauce:

3 chopped ripe peaches (I left skins on and easily removed them during the cooking process w/ tongs)

1 sm shallot (finely chopped)

Drizzle of oil

2 sprigs of rosemary (leaves only)

1 tsp coconut aminos

2 tsp balsamic vinegar

1 T lemon juice

1-2 tsp honey

1 T ghee

Pinch of salt

A few dashes of cayenne (I used about 4 good dashes, and it wasn’t spicy, but had a nice lingering heat)

Start by cooking the shallot in a small drizzle of oil for 1-2 minutes on medium heat. Next add the peaches and with a wooden spoon, stir and break down peaches. Remove skins, they should be loosened up after about 5 minutes or so. Once you’ve got the skins out, add the rest of the ingredients and simmer for another 10-15 minutes. Remove from heat and blend until smooth (regular blender or handheld immersion blender). Set aside until wings are ready to be tossed in sauce.

Process for cooking wings:

Preheat your grill to hot and grease your grates. Season your dry wings with s&p. Once grill is preheated, turn off one burner and place wings over that section of your grill (indirect heat, no flame beneath the wings). Shut the lid and leave them be for 15 minutes. Check them at 15 min, and move any around that look like they need more/less heat. At 30 minutes, it’s time to flip them...if they are sticking give them another 5 minutes. They should be getting golden at this point. Check again at the 45 minute mark, and again move any that are getting too much/not enough heat. At 1 hour it is time to toss with sauce. Get a large bowl, pour about half of the peach mixture in. With tongs, add chicken wings (I had about 24), then top with remaining peach mixture (you can also toss the wings in smaller batches) and toss lightly with tongs. Return wings to indirect heat on grill and cook in increments of 3-5 minutes, until desired crispness is reached. Remove from grill and devour! They are fantastic dipped in homemade ranch! Have questions? Ask away!

Spaghetti Squash Pad Thai

“If at first you don’t succeed, try, try again”
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Or in the case of spaghetti squash...if you prepare it a hundred times and are never really impressed by it...keep trying, you may finally have an a-ha moment when you go to cook it the 101st time. Which is what happened here. I was trying to decide on dinner, and had a craving for pad thai, but didn’t want to order takeout and didn’t have any noodles...that’s when I basically did an irl superzoom onto the spaghetti squash sitting on my counter and knew I would have my craving fulfilled. I thought the texture of the ss “noodles” are very similar to rice noodles and would work perfectly with asian flavors...and I was right! This will be my go-to spaghetti squash recipe. This isn’t a traditional pad thai, but pad thai-ish...but these are all ingredients I always have on hand.
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Ingredients:
(for the sauce, double or triple depending on the size of your ss, mine was small)
2 T tahini
1 T red curry paste (adjust to your preference)
1-½ T fish sauce
½ tsp coconut aminos
1 T rice vinegar
½ tsp @the_ginger_people ginger juice
1 tsp lime juice
½ tsp minced garlic
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1 small spaghetti squash (cooked your favorite way, the instant pot is my preferred method, and once done, shredded with a fork into bowl)
1 egg (whisked lightly)
Crushed raw nuts
Sliced green onions
Extra lime for garnish
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Combine all the sauce ingredients. Add egg to a hot pan with a little bit of oil and scramble, add the shredded spaghetti squash and sauce. Toss until heated through and sauce is incorporated. Top with crushed nuts, green onions and serve with lime wedges. I served this with steamed broccoli and grilled chicken and will happily make this again and again!

Tequila-Lime Chicken Skewers

"I love the culture of grilling. It creates an atmosphere that is festive but casual." ~ Bobby Flay
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Who loves grilling season as much as I do? 🙋‍♀️
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These Tequila Chili Lime Chicken Skewers are so simple and delicious for both a regular weeknight meal or for entertaining! They can also be adapted to be whole30 compliant by skipping the tequila. I think the tequila adds a smokiness and depth of flavor, but the chili/lime combo is always a winner. And if you aren't a tequila drinker, you can always buy one of the little airplane bottles so you have just enough for a couple batches of this marinade.
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1 T tequila (omit for whole30)
1 tsp chili powder
½ tsp minced garlic
½ tsp honey (optional, omit for whole30, you could also use coconut aminos here to cut the zing, but I love zing!)
Juice of 1 lime
Zest of ¼-½ of a lime
⅛ c oil of your choice (I used avocado)
Dash of s&p (taste test before adding to your chicken and bump up any flavor you prefer!)
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Whisk all ingredients to combine. Add to evenly sliced chicken thighs (feel free to use chicken breasts instead) in a ziploc bag, and massage so all the chicken is coated. Let marinate in the refrigerator for at least an hour and up to overnight. Thread your chicken onto skewers and grill, flipping halfway, and cook until done (internal temp 165 degrees). Usually 3-5 minutes per side, but actual cooking time will depend on thickness of chicken and temp of grill. Let rest before serving. Serve with a simple avocado crema (mine was mashed avocado, s&p, mayo and a splash of almond milk). Enjoy!

Purple Cauliflower

“Eat the rainbow!”
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Are you incorporating as many colors (fruits and veggies) into your diet as you can? Each color has a list of phytonutrients they generally provide and how those specific colors can benefit your health. It’s easy to fall into a pattern of choosing the same fruits and veggies (especially when you have kids and you know what they “like”), but I always try to keep the rainbow in mind when shopping.
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So of course I grabbed this purple cauliflower when I saw it (the purple color is a result of the presence of the antioxidant anthocyanin). This cruciferous veggie is loaded with immune boosters and cancer fighting phytonutrients.
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I used my regular method in preparing this, which is combining 2T nutritional yeast, 2-3T olive oil, s&p, 1T lemon juice and zest of about a quarter of the lemon in a large bowl. Then add the florets into the mixture and toss to coat. Roast on a parchment lined baking sheet for about 20-25 minutes in a 425 degree oven. Not a huge difference in flavor, maybe just a little less cauliflowery (aka milder). 😂

Garlic Shrimp With Zucchini Noodles

“You can barbecue it, boil it, broil it, bake it, saute it. There's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it." ~Bubba Blue
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What’s your favorite way to cook shrimp? 🍤 Here is my latest favorite! This meal has simple ingredients, quick prep and cooking time with a restaurant quality result at a fraction of the cost. A win in my book!
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I used the Gambas al Ajillo (shrimp w/garlic) Catalonia recipe from @geniuskitchen and added a splash of white wine at the end (skip that and this is whole30). In a separate pan I cooked zucchini noodles (just until slightly softened and heated through) and heirloom cherry tomatoes (until blistered and burst) and then tossed it into the shrimp pan to coat everything with the garlicy goodness. This amazing meal can be on your table in less than 30 minutes...go for it!

Salmon, Pesto, & Goat Cheese Quesadilla and Salmon Salad

“Make yourself a dang quesadilla!”~ Napoleon’s Grandma
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Fine.
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1 set of ingredients, 2 separate meals (actually 3, but the 3rd deserves it’s very own post 😉) = yes, please. This also comes from the “things I’ve eaten in restaurants that I want to recreate” vault, and I’m glad I finally got around to this one. Salmon/pesto quesadilla and salad...both are great for an easy summer lunch or dinner and both will certainly become part of my regular meal rotation.
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Ingredients:
Salmon (cooked or canned)
Pesto (check out my arugula pesto recipe in the feed down below)
Goat cheese
Spinach/arugula mix (my preference, you could use either alone)
Mayo (I used homemade, and I always go heavy on the lemon bc that’s how I like it, if you are using store bought add a squeeze of lemon juice!)
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For the quesadilla:
I spread pesto on my tortilla (I used @sietefoods almond & cassava flour), sprinkled it with torn spinach and arugula, added my desired amount of salmon and goat cheese and topped with another tortilla coated with pesto. Sprayed my skillet with some avocado oil and cooked until crispy on both sides and heated through. Drizzled with more pesto and a little lemony mayo.
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For the salmon salad:
Make it like a tuna salad and serve it on top of the spinach and arugula (o&v, s&p). I then topped mine with goat cheese, but you could mix that in if you like (skip goat cheese for #whole30 ).

Chicken Sausage Veggie Hash

“Rain, rain...GO Away” 🌧
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Daydreaming about grilling and al fresco dinners, but NO because of ALL THE RAIN. So instead I was looking for a hands off, easy meal to get on the table quickly, and this fit the bill! It was heavy on veggies and absolutely DELICIOUS. Put it on the menu, you won’t regret it.
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Preheat oven to 450 degrees.
Coat a large parchment lined sheet pan with 1-2 T avocado oil and then spread the following in separate sections:
Diced sweet potato (smaller dice for a faster cook, don’t crowd them)
Sliced chicken apple sausage (I use @aidellssausage , it’s whole30 compliant)
Frozen caulirice (even layer)
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Sprinkle sweet potato and caulirice with salt and a light seasoning blend (I used @traderjoes 21 seasoning salute)
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Roast for 15-20 minutes (give the sp and caulirice a toss halfway through). Broil for about 4 minutes at the end if you want to brown up your veggies and sausage (don’t forget about them!)
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Grab a convenience bag of shredded salad...like shredded brussels sprouts or cruciferous crunch from trader joes, (I used a kale and broccoli stalk blend) and throw in to a hot skillet with oil (about 1 T) and a pinch of salt. Toss for about 4 minutes, long enough to heat through and coat with oil.
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Add all ingredients together into a large bowl. Add a handful of sunflower seeds, dried cranberries and a couple spoonfuls of your favorite stone ground mustard (@lustymonkmustard is my favorite). Stir to combine. Serve and enjoy!

Grilled Chicken & Granola Salad

“Simplicity is the ultimate sophistication.” ~Leonardo da Vinci
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Who needs an easy dish idea to bring to a party this holiday weekend? 🙋‍♀️ Well here is the perfect, super simple, classic salad that everyone will love! This salad, with only 6 ingredients, is a snap to prep ahead of time (just mix it all together right before serving) or you can stop at the store on the way to your party and pick up everything you need and throw it together in under 5 minutes.
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Here are the ingredients:
Clamshell of spinach/arugula mix (my preference)
Grilled chicken (chopped)
Thinly sliced red onion
Granola (original @purely_elizabeth is my fave, slightly sweet/salty 👌)
Strawberries (sliced)
Poppyseed dressing (I use @tessemaesbecause I love everything they make)
Optional: goat cheese, feta or gorgonzola crumbles would be a good addition to this salad
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Mix it all up in whatever proportions you like just before serving.
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Want to simplify even more? Utilize the salad bar at your grocery store...mine usually has chopped chicken, sliced onions and cut strawberries. Rotisserie chicken is also an option, just cut the breasts off in large pieces and chop. Easy, fast! Everyone loves this salad!

Healthy Sloppy Joe's

"Planning is bringing the future into the present so that you can do something about it now." ~Alan Lakein
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I like to keep our weekly meals simple. And if I can cook once and expand it to 2 meals then I’m a happy camper. Here I’m cooking 2 lbs of meat, seasoning it lightly, putting half aside for later in the week (in the freezer) and adding a sauce for this meal. This batch is similar to old school sloppy joe’s, with the same convenience but none of the junk. My version is also whole30 compliant since I used @tessemaes bbq sauce and ketchup.
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I started by browning 2 lbs of meat and added 1 tsp each of garlic powder, onion powder and salt and ½ tsp of aleppo pepper (chili powder would work too). Once that was cooked through I removed half of the meat and set it aside to cool (then transferred it to a freezer bag), and also drained off most of the fat. With the meat pushed to the side, I then added a handful of finely chopped onion and pepper and 2 cloves of garlic (minced), and cooked through for about 1 ½ -2 minutes, then incorporated it into the meat. I then mixed ¼ c bbq sauce with 2 T ketchup and 1 tsp coconut aminos and poured over the meat mixture and stirred until the meat was fully coated, for a more "saucy" mixture, just double the sauce. I served mine over a baked sweet potato that I had from the freezer, kids had tots and a big salad rounded out the meal. Fast, easy and a big hit with the family. And I've got another pound of meat ready to go later in the week...I'm thinking taco bowls or maybe stuffed zucchini boats!

Chicken Avocado BLT Wrap with Chipotle Mayo

“We don’t have any vegetable jokes so if you do lettuce know.”
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This Chicken Avocado BLT Wrap with chipotle mayo was the clean, paleo lunch I was craving today. All I did was grab a big romaine lettuce leaf and topped it with sliced chicken, 1/2 a small avocado, and a slice of cooked bacon and tomato. Then I drizzled some chipotle mayo (@primalkitchenfoods mayo mixed with some chipotle spice, a squeeze of lemon, and a pinch of garlic & onion powder), wrapped it up like a burrito, and cut it in half. This is a satisfying yet healthy meal that will not disappoint! I’m thinking next time I might add some @whole30recipes fries to go with it! 😋

The Best Slow Cooked Pork

“If it ain’t broke, don’t fix it.” ~T. Bert Lance
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Here is the process I use for slow cooked pork. Every. Single. Time. Whether I am making it mexican style or for barbecue, it’s the same. Once upon a time I thought you had to add a bunch of “stuff” to make it the best it could be and I might have even gone through a phase of cutting off the excess fat. 😱 But really the star is the meat, so the only thing it really needs is time.
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The process starts the night before you want to serve. I used a Boston Butt cut of pork from @hickorynutgap and rubbed the whole thing with a simple dry rub of spices (garlic powder, onion powder, salt, pepper, chili powder), then I put the meat in the crockpot, fat side up, turn the slow cooker to low and walk away. The next morning it is already falling apart and has created its own sauce, so I shred the whole thing so the meat is spread evenly across the bottom of the slow cooker. I then drizzle maple syrup over all of it, turn the heat down to warm and leave it be. By dinner time the top and edges are caramelized so you’ve got a mix of super tender meat with just the right amount of crispy bits. Might be one of my family’s favorite meals.
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For this batch, I topped a charred @sietefoods tortilla with a kale chiffonade dressed lightly with lime juice, oil and s&p, then added pork, julienned radish, red peppers and onions, sprinkled with finely diced jalapeño and drizzled with a simple avocado crema and my favorite @cholulahotsauce sauce, chili garlic. Lime slices for an extra squeeze. Dig in and enjoy!

Paleo Sandwich Bread

“If it is bread that you seek, you will have bread…” ~Rumi
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Bread is something that I don’t need in my #foodfreedom. I usually keep a loaf of gluten free bread in the freezer, but it’s usually months before there is a need to replenish. BUT, I tried this paleo sandwich bread from @paleogrubs(http://paleogrubs.com/sandwich-bread-recipe) when my Mom made it and I loved it. This is easy to make and doesn’t require rising, kneading or special machines. The result is a great tasting, moist bread that is great for sandwiches or toasted. I used mine today for a BLT sandwich (with my arugula pesto, scroll down for that recipe, mixed into mayo), and will slice up the rest and put in the freezer to pull out when the mood strikes. Go! Make this!

Mango Habanero Chicken Wings

“I have the right to life, liberty, and chicken wings.” -Mindy Kaling
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If you need a weekend dinner/appetizer idea, try these Pineapple, Mango, & Habanero Baked Wings! If you order wings at a restaurant, they usually come deep fried and the exact ingredients will be unknown to you. These wings, however, are paleo and Whole30 approved but will still leave you feeling completely satiated, and there are no mystery ingredients involved… only healthy, whole foods. If you like a sweet & spicy combination, these are for you!

What you’ll need (serves 4-6 people):
-24 chicken wings
-2 T ghee
-1/2 mango, peeled, pitted, & diced
-1/2 cup fresh pineapple, diced
-3 habanero peppers (or more/less depending on spice preference), seeded and diced
-2/3 cup apple cider vinegar, (I used @bragglivefoodproducts )
-Salt & pepper, to taste

Directions:

1. Bake wings on a baking sheet lined with greased parchment paper at 425ºF for 20 minutes. Continue cooking and flipping wings in 15 minute intervals until you reach desired crispiness (we usually cook them 45min-1 hour).

2. While wings bake, make your sauce. In a pot on medium heat, melt the ghee, and add all other ingredients except the ACV. Cook until ingredients are softened, about 8 minutes. Add your ACV, bring to a soft boil, then turn down heat to low, and cover for 10-15 minutes, stirring occasionally.

3. Use a food processor or immersion blender to blend the sauce until smooth. When wings are done baking, toss wings in the sauce, and broil all wings another three minutes to caramelize the sauce. Just keep an eye out… you don’t want to burn them! I topped them with chopped green onion and lime wedges and dipped them in Tessamae’s ranch dressing.

Easy Homemade Pesto

"The only thing I like better than talking about food is eating." ~John Walters
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In an effort to empty my fridge, this chimichurri was a no-brainer to use up the leftover herbs (parsley & oregano) I had. This is a great condiment for grilled meats and veggies, and a little bit can go a long way...seriously, this stuff really packs a punch! And best of all, you can easily freeze what you don't immediately use and use it as a flavor booster any time! (I just put a little spoonful in scrambled eggs 🤤👌).
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This is a basic recipe, but you can adjust according to your preferences.
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1 cup packed flat leaf parsley (stems too)
3 cloves garlic
2 T fresh oregano leaves
2 T red wine vinegar
½ tsp salt (or to taste)
½ tsp red pepper flakes
¼-⅓ c olive oil
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I blended all ingredients except oil together, scraping down sides when necessary. Then when everything was nicely incorporated, I drizzled in the oil until my desired consistency.
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What would you add this herby, zingy, garlicky deliciousness to? Here are some suggestions for you: top grilled meats and veggies, add to chicken salad, add to mayo to create an aioli, add to scrambled eggs, add to simple vinaigrette, eat a spoonful to ward off vampires or unwanted suitors...

Salmon & Kale Salad

“Ok Monday, let’s do this!”
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This is a great meal to start your week off right! Simple, fast, nourishing...delicious! I made one sauce that acted as both a marinade for the salmon and a dressing for the salad with just a handful of ingredients.
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Here is the base for this double duty sauce, easy to adjust to suit your flavor preferences, just mix the following together (save the honey for salad):
2 T sesame oil
1 T ginger juice (this is a new (to me) product I recently found in the Asian section of my grocery store)
1 T coconut aminos
Juice of ½ lime
½-1 tsp minced garlic
1 tsp honey (for the salad only)
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Salmon prep:
I poured a couple of spoonfuls of the sauce (just to coat) over a large piece of salmon (just under 1lb), and let it sit and marinate for about 1 hour. Once I was ready to cook the salmon, I poured off the marinade, patted the fish dry with a paper towel and lightly salted the fish. I heated a cast iron skillet on high and added avocado oil just before adding the salmon, skin side up. Give it a little shake so it doesn’t stick and then leave it alone to brown. I had an end piece that was not very thick so I flipped it at 2 minutes (skin side down), turned off the heat, covered the skillet and left it to steam until done, which took about 3 minutes. Timing is going to depend on the thickness of your fish.
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Salad prep:
Chiffonade a small bunch of kale. Add enough sauce to lightly dress the kale (I added a little bit of honey for the dressing to balance the acidity). Add salt to taste. Add a few T chopped nuts (and add some red pepper flakes for a little heat!).
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Dig in and enjoy! Let me know in the comments if you would like a video tutorial!