Key PointsChef Nicholas Poulmentis lost 60 pounds on a Mediterranean diet focused on fresh foods.Mediterranean diet inspired his restaurant and improved his health after a major scare.Grilled wild salmon with yellow fava purée offers about 70 grams of protein per serving.
It’s difficult to buy into the hype around highly touted diets until you’ve seen real-life results firsthand. New York City–based chef Nicholas Poulmentis is one shining example of how a Mediterranean diet can actually work for weight loss. By focusing on fresh vegetables, herbs, seafood, and high-quality olive oil, Poulmentis, from Kythira, Greece, lost 60 pounds reconnecting with the foods of his culture.
After a major health scare a few years ago, Poulmentis committed to slowing down and questioned the way he was living, in both his career and everyday life. Rebuilding his life around the wellness-centered philosophies of his hometown helped restore his health and became the foundation of his restaurant, Kythira NP.
If you want to try out the Mediterranean diet for weight loss, start with one of Poulmentis’ recipes. His grilled wild salmon with yellow fava purée is a high-protein dish that fits perfectly within a Mediterranean diet.
Grilled Wild Salmon with Yellow Fava Purée Recipe
Source: c/o Chef Nicholas Poulmentis
There’s roughly 70 grams of protein in this dish. Yellow fava provides approximately 30 grams of plant-based protein, while wild salmon adds around 40 grams of natural protein.
Ingredients
8 oz wild salmon, skin off
200 g yellow fava
1 red onion
2 garlic cloves
Vegetable stock
4 tbsp extra virgin olive oil, plus more for serving
1 tsp capers
1 tomato, peeled and finely ground
1 red onion, pickled
Salt and pepper
Directions
Rub the salmon generously with extra virgin olive oil and season with salt and pepper.
Grill to your preferred doneness (rare, medium-rare, medium, or well done).
Slice the red onion into a fine julienne. Roughly chop the garlic.
In a pot, heat the extra virgin olive oil and sauté the onion and garlic until soft and translucent.
Add the yellow fava and stir for about 2 minutes.
Begin adding vegetable stock, one cup at a time, allowing it to absorb before adding more. Continue until the fava is fully cooked and reaches a thick, purée-like consistency.
Season with salt and pepper to taste.
Blend with an immersion blender until completely smooth and velvety. For an even more refined texture, pass the purée through a fine sieve.
How to Serve
Spoon the fava purée onto the plate, creating a small well in the center.
Drizzle with extra virgin olive oil and top with capers, ground tomato, and pickled red onion.
Place the grilled salmon alongside and serve immediately.
About the author
Health and Fitness Writer, Men’s Journal
Kelsey Kryger is an ACE certified personal trainer and writer for Men’s Journal, where she covers all things health and fitness. You can also find her work in Men’s Fitness, Parade, Her Agenda, Simplifaster, and Earmilk.
Dining and Cooking