Have you made your New Year's resolution?
Or do you think it's not worth it because you won¿t stick to it anyhow?
Maybe I'm a bit blue eyed about it, but I still think it's a great way to start the year.
Purely statistically speaking the numbers are not encouraging.
It is believed ( I can't remeber where I read this and I sincerely wonder who publishes and analizes themes like this one) that about 1 out of three of us make a New Year's resolution, and about 75% still stick to it after 1 week but less than half do so after 6 month.
So plan for bumps on the road and stay strong.
But how proud must be the other half who showed their will power and stood by their purpose.
My husband, best husband of ALL of course :), succeeded in quitting smoking that way several years ago.
I didn't succeed in sticking to a diet last year but thank heavens there is another chance another year.
Or, as the saying goes, victories make you proud, defeats make you strong! ( I must be getting stronger year by year!)
Anyhow, this delicious Salmon recipe is a healthy, fuss-free start for this year.
And the best is, you don't have to sacrifice flavor for health benefits or stay hours in the kitchen to prepare this treat.
2 skinless salmon fillets about 120g each
1 tbsp. good quality olive oil
1 1/4 tbsp. capers
2 tsp. freshly squeezed lemmon juice
Salt, freshly ground pepper
400 g potatoes (waxy potatoes work best)
1 tbsp. freshly chopped parsely
Season the fillets with salt and pepper.
Heat the oil in a large non stick skillet to medium-high heat.
Place the fillets in the skillet and cook until golden brown (about 3-4 minutes), then turn the fillets over with a spatula and cook until the other side is golden brown, about 3 more minutes.
Remove the fillets from the pan and rest under foil.
Rinse the capers.
Add the butter in the pan and when foaming, add the capers and cook for only one minute.
Sprinkle with chopped parsely if desired.
Apart, wash and peel the potatoes.
Sprinkle with a bit of butter and chopped parsely.
Pure the caper butter on top of the fillets and serve immediately together with the parsely potatoes.
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