Salmon == favorite. Add southwest seasoning. Add lime. What’s not to love? Super simple, bake and serve. My favorite way to do this is over a bed of greens.
Preheat your oven to 450.
Line a baking sheet with aluminum foil and spray with non-stick spray.
Place salmon fillets on the prepared baking sheet. Sprinkle fillets with southwest seasoning and the salt and pepper. Place 2 lime slices on top of each fillet. Bake for 10 minutes. Remove and tent with aluminum foil for 10 more minutes. Fish will continue to cook during this time. It will flake easily when done.
Kids don’t always enjoy eating seafood, but they will enjoy it this way! Adding the slightly sweet nutty mixture to a wild-caught salmon fillet was the way to go and compliments this fish nicely. Serve with steamed veggies for a perfect meal!
Preheat oven to 400 degrees. Line a baking tray with parchment paper.
In a small bowl, blend butter, mustard, and honey and set aside.
In another small bowl mix together walnuts and parsley.
Place salmon fillets on the prepared pan and sprinkle with Real salt. Brush each fillet with honey-butter mixture. Sprinkle on nut mixture and press into the fillets on the tops and sides of the salmon.
Bake the salmon for 12-15 minutes until it flakes easily with a fork.
Serve with a wedge of lemon.
Chef Annie Cuggino of Veritable Quandary in Portland, Ore., shares her recipe for salmon gravlax with creme fraiche using whole, all-natural ingredients. The dish features a garnish of micro greens.
Instructions for Creme Fraiche (makes 1 quart):
Heat heavy cream to 90 degrees.
Remove from heat and stir in 1 TB buttermilk.
Leave at room temperature for 24-48 hours, or until thickened.
Instructions for Salmon Gravlax:
Mix everything but the Citron together.
Splash the side of salmon with the Absolute Citron.
Pack the salmon in the salt/sugar/lime/fennel mixture.
Wrap in cheesecloth.
Weigh it down lightly. A kosher salt box works well for this.
Refrigerate for 24 hours.
Rinse cure off with cold water.
Pat dry.
Slice and serve on top of dollops of Creme Fraiche.
A healthy and delicious quick meal: Eggplant with wild salmon recipe (makes 1 serving):
Fry in pan in olive oil till done the eggplant, celery, garlic and wild salmon filet - ripping the filet into pieces.
Serve:
Put the fried Eggplant with wild salmon in a plate, then the diced tomatoes followed by pepper and onions. Sprinkle with Herbal Salt.
Enjoy!
These burgers can be served on buns and also stand alone as the main dish of a meal. My grandchildren love these.
Open the can of salmon and drain out 1/2 of the liquid it contains.
Pour the contents of the can into a medium-sized bowl.
Using a fork, mash the salmon thoroughly.
Add the egg, onion, and 1 Tbsp Calgin All Natural liquid smoke. Mix together well.
Begin adding the soft bread crumbs, stirring them in a little at a time. Depending on the bread you use, it will need more or less. You want to be able to easily form the mixture into patties to fry.
Form into 5 patties, pressed together well and set them aside on a plate.
In a cast iron skillet, heat 2 Tablespoons of lard on medium-low heat and spread to coat the bottom of the skillet.
Place the salmon patties in the skillet and turn the heat down a little.
Cook approximately 5 minutes on each side. They should be nicely browned on one side before you turn them over, using a metal spatula.
Remove from the skillet and serve. They also can be refrigerated and re-heated for later.
These burgers are good served on a bun with homemade ketchup. They also can be served without a bun… very good with some brown rice and stir-fried greens. If there are leftovers, you can break them into small pieces when cold and add them to a green salad! Another option is to form them into “meatballs” and cook them like that.
A note about the soft bread crumbs. I save the heels of my homemade bread when it gets a little stale. I tear them into pieces and process in a food processor until fine crumbs are formed. These are stored in a lidded glass jar in the freezer and are ready to use whenever I need them.
Is it 5 pm and you’re wondering what’s for dinner? Thankfully you don’t have to resort to going out to eat! This dish is quick to prepare and can be paired with almost any type of side salad.
Preheat 350
Warm baking pan in oven.
Place salmon, skin side down, on parchment paper on heated pan.
Mix ingredients and spread over flesh side of salmon fillet.
Bake 20 minutes.
A mild salmon and vegetable curry over whole grain saffron rice.
Combine the rice, stock, butter and saffron. Bring to a boil and then simmer on low with the lid on, stirring once or twice, until all the liquid is absorbed and the rice is tender.
While the rice is cooking, heat the coconut oil in a large wok. Add in the chopped onion and frozen vegetables.
Cook vegetables until somewhat soft, about 30 minutes, breaking up the bigger pieces with your utensil.
Chop the salmon and add to the vegetables.
When salmon is thoroughly cooked, add in the coconut milk, curry and salt to taste. Start with 1 tablespoon of curry powder and then go from there.
Bring mixture to a boil and then turn off the heat.
Serve immediately over rice.
When I want to make stir-fry, I look and see what vegetables I might have on hand that I could use. Meats may be used, but are not necessary. Here is a method for making stir-fry easily in your own kitchen!
To make a stir-fry, heat some fat (I used lard, 2 T) in your wok while you prepare your vegetables. Choose fat that can stand high heat… so lard, ghee, coconut oil would all be good choices.
Start adding the vegetables.
Add the toughest ones first and let them soften (stirring) and then add the others. Stirring constantly, cook the vegetables for a while until they wilt slightly, then add any meat that you might like.
I added 1/2 # frozen fully-cooked shrimp. Stir and cook until your meat is done ( or in this case, just until the shrimp were heated through.)
We prefer our vegetables to stay just a little crisp, but that is up to you.
You can substitute any small pieces of meat that you enjoy, or leave the meat our altogether. You can use nearly any kind of fresh or frozen vegetable. This recipe is only a suggestion.
Tonight we had them on a bed of My Slaw that I substituted quartered green grapes for the oranges and honey for maple syrup, with a glass of kefir on the side. I also lacto fermented my mayonnaise. Next time I will add some shredded carrots for color. You should be able to substitute the coconut flour for almond flour to use this in the GAPS intro as well, maybe as early as stage 3. They are great to use in lettuce wraps (Stage 5).
Cook pepper in butter for 10 minutes while salmon cools. In a medium bowl beat the eggs, onion, garlic, cilantro, salt, lime juice, and cumin. Mix thoroughly. Add the salmon and cooked pepper to the egg mixture. Mash the salmon and bones with the back of your fork and mix thoroughly with the egg mixture. Sprinkle coconut flour on top of mixture and combine until liquid is absorbed. Preheat a fry pan over medium heat. Add 2 tablespoons butter to the fry pan and form patties with salmon mixture. Place patties in hot fat and cook 5 minutes per side or until golden brown. Continue to add more butter and more patties until mixture is all cooked. Serve with over My Slaw, with sour cream and avocado on lettuce or make a simple yogurt sauce with cumin, lime and salt.
This is a delicious way to fry battered fish without any carbs. Since my husband is diabetic, he avoids all carbs (so he doesn’t need medicine), yet he loves fried fish. I came up with a way to “batter” the fish without using any carbs. The secret? Parmesan cheese.
Take your fish and chop it up into inch-sized pieces.
Melt a stick of butter over medium-high heat in large skillet.
In a bowl, whip the eggs. Toss a dozen or so fish pieces at a time in the whipped eggs. Turn to coat well.
In another bowl, add the Parmesan cheese. Toss egg-coated fish in Parmesan cheese bowl.
Turn until all sides are coated well.
By now your butter has melted and is just starting to turn brown and bubbly (perfect!).
Drop the coated fish into the bubbly butter, one at a time, making sure you leave a little elbow room between the pieces so they can brown on all sides.
Fry 3-4 minutes, then flip and cook another 3-4 minutes, or until fish is done and bright white.
Serve and enjoy right away.