Salmon

4 pcs Salmon file with skin nadrezat' top of the skin+salt+pepper+spices+olive oil
Marinade: garlic,chili,onion,ginger,0,5 lime,1 T.s. soya,olive oil.
Put fish into marinade on 220C/20 min

SALMON AND CREAMY TURMERIC VEGGIES

Eating Style: Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Soy-free

Prep Time: 20 minute

Serves: 4

Ingredients

• 3 tablespoons (45ml) coconut oil or avocado oil
• 1 medium onion, thinly sliced
• 1 clove garlic
• 1 tablespoon (15 grams) minced fresh ginger
• 1 tablespoon (15 grams) fresh turmeric
• 1/2 cup (125ml) unsweetened full-fat coconut milk
• 1/4 cup (59ml) water
• Zest from 1 lime
• 1 tablespoon (15ml) lime juice
• 3 cups (226 grams) broccoli, steamed
• 3 cups (226 grams) cauliflower, steamed
• Grey sea salt and freshly ground pepper
• Four 6-ounce wild Alaskan salmon filets
• Salt and freshly ground pepper

Instructions

1. Heat the oil in a large frying pan or cast iron pan. Add the onion, garlic, ginger, and turmeric. Cook over medium heat, stirring often, until golden, about 8 minutes. Add the coconut milk, water, lime zest, and lime juice to the mixture and bring to a simmer.
2. Stir in the vegetables and season with salt and pepper. Cover and remove from the heat.
3. Preheat a grill pan. Rub the salmon with salt and pepper. Grill with the skin side touching the pan over medium-heat for 5 minutes. Turn and grill until cooked through.
4. Transfer salmon and vegetables to a serving plate and dig in.

Salmon and Courgette Fritters

Servings: 8 fritters

Preparation Time: 15 minutes

Chilling Time: 1 hour

Cooking Time: 6 – 8 minutes 

Total Time: 1 hour and 23 minutes

Ingredients

350g salmon fillet, diced

5 spring onions, finely chopped

1 red chilli, deseeded and finely chopped

1 courgette, spiralized or grated

1 whole egg

1 egg white

1 tsp smoked paprika (optional)

2 tbsp fresh coriander, chopped

2 tbsp coconut oil

Sea salt

Freshly ground black pepper

1 lemon, cut into wedges to serve

Preparation

1. Place the salmon, onion, chilli, coriander, paprika and egg in a food processor.
2. Blitz together to form a patty mixture then season to taste.
3. Make sure there is still some bite to the mixture; do not make a puree!
4. Place the salmon mixture into a bowl and set aside.
5. In another bowl whisk the egg white until it just starts to turn foamy.
6. Mix the egg white into the salmon and then add the courgette.
7. Place the mixture into the fridge for at least 1 hour.
8. Heat the oil in a frying pan on a moderate heat.
9. Take sections of the mixture and place into the frying pan forming small patties.
10. Try to aim for a height of at least 1 cm and then cook for 3-4 minutes on each side.
11. The fritters should be golden on the outside and soft and juicy on the inside.
12. Serve with homemade lemon mayonnaise and salad.

Cumin Spiced Salmon Patties (gluten, grain, dairy free)

Cumin Spiced Salmon Patties (gluten, grain, dairy free)

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

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Author: Marjorie @ Delicious Obsessions

Recipe type: Entree

Cuisine: Seafood - Salmon

Serves: 4

Ingredients

• Chipotle Aioli
• 2 pastured egg yolks
• 1.5 Tablespoons freshly squeezed lemon juice
• ½ teaspoon dijon mustard
• A pinch of sea salt
• 2 cloves of garlic, minced
• ½ cup olive oil
• 1 teaspoon chipotle powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon smoked paprika
• Salmon Patties
• 4 6oz cans of wild caught salmon, drained
• 2 pastured eggs, whisked
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1 Tablespoon cilantro, finely chopped
• Several dashes of Tabasco or your favorite hot sauce (add more or less to your liking)
• 2 Tablespoons freshly squeezed lemon juice
• 3 Tablespoons coconut flour
• ½ cup cooked and mashed sweet potato, about one medium potato
• Coconut oil or gheefor frying

Instructions

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1. I recommend making the aioli first to allow the flavors to meld.
2. Add the egg yolks, lemon juice, dijon mustard, and pinch of sea salt to a blender.
3. Blend on high until just combined.
4. Add in the minced garlic and blend on high for 5-10 seconds.
5. Now comes the trickiest part - drizzling in the olive oil!
6. Remove the cap in your blender lid and slowly pour in the olive oil with the blender on a medium high speed. This should take about a minute.
7. Scrape the aioli into a serving dish and stir in your spices.
8. Place into the refrigerator and prepare the salmon patties
9. Preheat your oven to 200 degrees F.
10. In a large mixing bowl, combine all of the ingredients for the salmon patties except for the coconut oil or ghee.
11. Using a large spoon or your hands, throughly mix the ingredients and break up the large chunks of salmon.
12. Let the mixture rest for 5 minutes.
13. Now it's time to form the patties. I like to use a ¼ cup measuring cup to portion out the patties.
14. Using your hands, roll the portioned out salmon into a ball, pressing and squeezing firmly.
15. Place the ball onto a platter and gently press to flatten them slightly. If you see them breaking apart, just put a little more force into pressing them together!
16. Once all of the patties are formed, melt enough fat in a ceramic non-stick pan to evenly cover the bottom.
17. Once the fat is hot, add the salmon patties and fry for 3-4 minutes per side or until lightly browned. You will need to do this in batches. Keep them warm in the oven while frying the rest of your patties.
18. Serve the Chipotle Aioli along side the Cumin Spiced Salmon Patties.
19. I love this dish with a side of avocado and some sauteed zucchini or peppers. Enjoy!!

CRISPY SKIN SOUS VIDE SALMON

CRISPY SKIN SOUS VIDE SALMON

prep time: 5 minutes
cook time: 15 minutes, plus time to brine
serves: 2-4 (for a main course, 6 oz per person is a good portion)

For the brine:
1/4 cup sea salt
1 tablespoon honey
1/2 cup boiling water
2 cups ice water

1 pound salmon, cut into portions
2 tablespoons extra virgin olive oil (I love Kasandrinos*)
1 tablespoon ghee (I love Tin Star Foods)

Dissolve the salt and honey in the boiling water. Add the ice water.

Place the salmon in a shallow baking dish that it just fits in and pour the brine over it. Refrigerate for 30-60 minutes.

After 30-60 minutes, remove the salmon from the brine, give it a quick rinse and pat dry. Gently vacuum seal each portion in its own bag, dividing the olive oil among them.

Notes: 
1. If using a vacuum sealer that doesn’t have different settings, stop the vacuum action before it compresses the salmon too much; the flesh is delicate and you don’t want to break it. 
2. If you don’t have a vacuum sealer, you can simply use Ziploc bags and squeeze as much air out as possible. 

Set the sous vide to 125° F / 52° C. Once the temperature is reached, submerge the salmon for 15 minutes, or until cooked through. Once you see the albumen (white protein) start to release from the fish, it is done.

Remove the fish from the bags and pat dry. Heat a large skillet over medium-high heat and add the ghee. Once shimmering, add the salmon, skin side down, and sear for 2-3 minutes, or until crispy, and releases easily from the pan. Serve skin side up over your favorite veggies or salad. Pictured here is a simple zucchini noodle salad made with early girl tomatoes, white balsamic, extra virgin olive oil, basil, garlic and sea salt.

SALMON CURRY (PALEO, GRAIN FREE, GLUTEN FREE)

SALMON CURRY (PALEO, GRAIN FREE, GLUTEN FREE)

 

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PREP TIME

5 mins

COOK TIME

10 mins

TOTAL TIME

15 mins

 

Serves: 3-4

INGREDIENTS

• 1½ lb salmon filet skinned and cubed into 1 inch pieces
• 1 inch piece of ginger peeled and sliced
• 4 garlic cloves peeled
• 1 medium onion
• 2 roma tomatoes peeled and chopped
• 1 cup chicken stock
• 1 lime
• 2 teaspoons almond butter
• 1 teaspoon fish sauce
• 1 tablespoon coconut oil or ghee (I used this incredible ghee)

Curry Spice Mix:

• 2 teaspoons paprika
• 2 teaspoons turmeric
• 1 teaspoon coriander
• 1½ teaspoons cumin
• 1½ teaspoons cinnamon
• ½ teaspoon mustard powder
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• ¼ teaspoon salt

INSTRUCTIONS

1. In a small bowl mix spices from spice mixture and place on the side
2. Cut onion into fourths and place in a food processor with garlic and ginger and pulse until you get a paste.
3. Heat coconut oil or ghee in a medium sized pan over medium heat and add onion, garlic and ginger paste and saute until slightly transluscent.
4. Add spice mixture to the paste and mix to prevent burning. Saute for 2 minutes or until mixture begins to become very fragrant.
5. Deglaze the pan with chicken stock scraping the bottom of the pan to release any stuck bits then add fish sauce, lime juice from 1 lime, almond butter and tomatoes and bring to a simmer.
6. Once simmering add cubed salmon and lower heat to low heat, cover and cook for 10-15 minutes or until salmon flakes with a fork.
7. Serve with sauce and chopped fresh cilantro on top.

Fennel and Leek Soup with Smoked Salmon

Fennel and Leek Soup with Smoked Salmon

Ingredients

• 1 Tablespoon butter or ghee
• 2 leeks (white and light green parts only), chopped
• 1 shallot, chopped
• 3 fennel bulbs, chopped (without the frilly green tops)
• 4 cloves garlic, minced
• 1 2/3 cups bone broth or chicken stock (about 650 ml), I used home made stock
• 50 ml ( about 1/4 cup) full fat cream or coconut milk
• Salt and pepper to taste
• Smoked salmon or other protein of choice
• Olive oil for drizzling
• 
  

Instructions

1. Melt the butter or ghee in a large soup pot and add the chopped leeks and shallot.
2. Cook for about 5 minutes until softened.
3. Add in the minced garlic and chopped fennel and cook for a further 2-3 minutes.
4. Add the chicken stock/bone broth and bring to a boil.
5. Reduce heat and simmer for 20 minutes until the fennel is cooked and softened.
6. Remove from heat and use an immersion (stick) blender to puree the soup. You could also use a food processor or blender.
7. Stir in the cream or coconut milk (I used full fat whole organic cream).
8. Taste and season with salt and pepper to your preferences.
9. Top with the smoked salmon.
10. Add a little green garnish with water cress if you feel like getting fancy.
11. Drizzle with olive oil and serve.

super fast paleo smoked salmon salad recipe

INGREDIENTS

• 8 oz of smoked salmon
• 1/2 cup blueberries
• 100-150g (4-5oz) salad greens
• 2 Tablespoons olive oil
• 1 Tablespoon balsamic vinegar

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INSTRUCTIONS

1. Toss the blueberries and salad greens with the olive oil and balsamic vinegar.
2. Divide salad onto 2 plates and top each plate with half the smoked salmon.

NUTRITION

• Serving Size: 1 plate