Many call Gwyneth Paltrow the next Martha and given the popularity of her blog Goop (an enormously entertaining blog by the way), the actress turned lifestyle guru is certainly on her way. Her latest entry in making our lives better? Her new cookbook It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great (Grand Central Life and Style, 2013). After a bout with anemia and vitamin D deficiency coupled with her father's death to cancer, Paltrow followed her doctor's guidelines and began a healthy regimen of eating. The result is basically a low-carb, dairy and gluten free diet filled with vegan cookies, Banana ice cream, Salmon Burgers with Pickled Ginger, and Hummus Tartine with Scallion-Mint Pesto as outlined in her book. No coffee, no eggs, no sugar, no wheat, no meat, no soy, nothing processed (and no fun -- fortunately I didn't see Diet Coke mentioned, whew:)). Like all recipe/diet books, there is something for everyone -- just make sure discipline is in your vocabulary.
|Paltrow's kitchen as seen in the pages of Elle Decor|
Grilled Salmon with Grilled Lemon Vinaigrette
4 6 oz. fillets of salmon
2 T extra virgin olive oil
4 fl oz for the vinaigrette
Coarse sea salt
2 lemons, halved
2 T finely chopped flat-leaf parlsey
2 T finely sliced chives
Freshly ground black pepper
Heat a grill or grill pan over high heat. Coat the fish with 2 T of olive oil and sprinkle with salt.
Grill until from to the touch and nicely browned, about 4 minutes on each side, depending on the thickness. Be sure to grill the lemons at the same time for the vinaigrette! Grill them alongside the salmon, cut side down, until they're softened and just beginning to char.
Transfer the salmon to a serving platter and let it rest while you prepare the vinaigrette. Squeeze the grilled lemons into a bowl (they should yield about 3 fl. oz. of smoky, slightly sweet juice. Whisk in the 4 fl oz olive oil, stir in the herbs and season to taste with sale and pepper. pout the vinaigrette over the salmon and serve immediately.
Photo Credits: Ditte Isager