Recipe

Lunch

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Pan-Fried Salmon
Mangos
, peeled, pitted and chopped
Avocados
, peeled, pitted and chopped
Hashi-Mayo

SAM Salad (Salmon, Avocado, Mango)

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 7 min
Servings: 2
  • 8 oz. Pan-Fried Salmon
  • 1/4 c. Hashi-Mayo
  • 1 Mangos, peeled, pitted and chopped
  • 1 Avocados, peeled, pitted and chopped
  • Add the salmon, mango and avocado into a bowl. Toss with mayo and serve.
Prep Recipes 2

Pan-Fried Salmon🌐

The skin can be served or removed easily with a knife or spoon.
Total time: 15 min
Servings: 2
Equipment: Stove
  • 1 Smoked Salmon
  • 1 tsp. Olive Oil
  • 1/8 tsp. Kosher Salt & Black Pepper
  • Bring the salmon to room temperature 10 minutes before cooking.
  • Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high.
  • Place the salmon, skin-side down in the pan. Cook until golden brown and crisp on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
  • Transfer to a plate and serve as desired.

Hashi-Mayo🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 10 min
Servings: 1 c.
Equipment: Blender | Immersion Blender
  • 2 Lemons, juiced
  • 2 Chicken Eggs | Duck Eggs, at room temperature
  • 1/2 tsp. Sea Salt
  • 1 c. Avocado Oil | Olive Oil
  • Get out a blender or immersion blender.
  • If using a blender, place the lemon juice, eggs and salt in a high-speed blender and start blending. Slowly add the oil into the blender to emulsify the eggs and oil, for 2–3 minutes.
  • For an immersion blender, place the lemon juice, eggs, salt and oil, in that order, in a clear jar or container that the immersion blender can fit snugly into. Start blending and watch the mixture (about 30-45 seconds). Once it starts to turn off-white at the bottom of the jar, slowly start to pull the blender upward. Stop once the entire mixture is off-white (when it is emulsified).