Salmon Almondine

Core and Advanced Plan

Serves 2

This is a delicious and beautiful way to serve salmon.  Because it is sliced thin, it cooks in just a few minutes.  The simple ingredients come together wonderfully for a very flavorful dish.  The sour burst from the capers and the crunch from the almonds make it truly unique.

3 tablespoons grass-fed butter
1 teaspoon avocado oil
1/4 cup sliced almonds
2-  (7-ounce) wild-caught salmon fillet, cut into 1/4-inch-wide slices
Juice of 1/2 lemon
1 tablespoon drained capers

 

Great served with whole wheat couscous or brown rice for core plan or riced/mashed cauliflower for advanced plan and any kind of vegetables.

Shown here with zucchini-chili mash.

Wild Caught Red Snapper with Ginger Miso Dressing

Serves 2

Advanced and Core Plan

This is a delicate and flavorful way to serve fish.


2 wild caught snapper fillets
1 cup almond meal or advanced plan approved flour (I used Bob’s Red Mill Paleo Flour)
Sea Salt
Pepper
Avocado Oil or Coconut Oil

Ginger Miso Dressing
2 teaspoons grated fresh ginger
2 tablespoons miso paste
2 teaspoons coconut aminos
2 tablespoons sesame oil
Juice of 1 lime

Pat fish dry on both sides. Heat a couple of tablespoons of oil in a skillet. Generously sprinkle fish with salt and pepper. Dredge in flour and fry in medium temperature about 6 minutes on each side or until cooked through and flaky, being careful when turning. (Do not crowd the pan. You may need to use 2 pans or do one at a time, keeping the other warm in the oven while cooking the second.)

Mix together dressing ingredients and serve with fish or pour over fish right before serving.

Teriyaki Salmon

Simple and delicious.
1⁄4 Cup Olive Oil
1 Teaspoon Ground Ginger
1⁄4 Cup Fresh Lemon Juice 1⁄4 Teaspoon Garlic Powder
1⁄4 Cup Soy Sauce or Tamari
4 Wild Salmon Steaks
1 Teaspoon Mustard

TIP: This is a quicker version of the recipe above. It is great for a quick meal and for leftovers.

In a glass pan, combine the first 6 ingredients. Mix well. Set aside 1/4 cup for basting and refrigerate. Place the salmon into a glass dish and let marinate for 1 hour in the refrigerator. Drain and discard marinade. Place the salmon on a broiler pan or grill. Broil or grill for 4-5 minutes. Brush with reserved marinade. Turn and broil or grill for 5 more minutes or as desired.

Salmon Cakes with Red Pepper Sauce

These can be saved for a special occasion or made ahead of time and Frozen for a quick meal later.

Salmon Cakes:
1 Can Wild Caught Salmon, Drained
1 Green Onion, Finely Chopped
1 Tablespoon Cilantro, Finely Chopped
1 Tablespoon Red Pepper, Finely Chopped
2 Tablespoons Coconut Oil
1⁄3 Cup Almond Flour, Plus 1⁄4 Cup for Dredging
1 Teaspoon Fresh Lemon Juice
1 Egg

Sweet Red Pepper and Tomato Sauce
2 Cups Chopped Red Pepper
1 Container Grape Tomatoes
2 Green Onions, Finely Sliced
2 Tablespoons Cilantro, Finely Chopped
1 Teaspoon Sesame Oil
2 Tablespoons Balsamic Vinegar
1 Teaspoon Chili Powder

Salmon Cakes: Makes 4 Cakes: Mix all ingredients together in a bowl until well combined. Form 4 round patties, 2 inches in diameter. Spread remaining almond flour on a piece of waxed paper or plate. Coat patties in almond flour, pressing to form firm, well-coated cakes. Heat oil in a frying pan over medium heat. Pan fry cakes 3-4 minutes on each side or until slightly brown and crisp.

Sweet Red Pepper and Tomato Sauce: Put all ingredients into a blender or food processor and blend to desired consistency. Pour into a saucepan and heat.

Wild Caught Cod Provencal

Advanced Plan

Serves 4

This is a very simple yet elegant way to serve fish.  Herbs de Provence is a spice mixture originating in France that contains a combination of savory, marjoram, rosemary, thyme, oregano and lavender.  You can find it at most grocery stores and specialty stores.  It gives the fish a very unique and exotic flavor.

I served it here with grilled Halloumi cheese which is a Greek cheese made from sheep’s milk.  It is a hearty cheese that stands up to grilling and is delicious served with this fish.

Pictured here: Cod Provencal, Grilled Halloumi Cheese, Broccoli

4 large wild-caught Pacific cod filets
2 tablespoons dijon mustard
1 teaspoon dried herbs de Provence
1 teaspoon chopped fresh garlic
2 tablespoons avocado or melted coconut oil
2 handfuls organic cherry tomatoes, optional
Sea salt
Black pepper

Preheat oven to 450 degrees.

Combine mustard, herbs de Provence, garlic, and oil.  Brush over fish and let marinate for 30 minutes in the refrigerator.

Place fish in a glass baking dish.  Scatter cherry tomatoes around the fish, if desired and sprinkle everything with more herbs de Provence, sea salt, and pepper.

Cook for 12-15 minutes or until cod flakes with a fork.

Poached Curry Cod w/ Veggie Slaw

Advanced Plan

Serves 4

Poaching is a simple cooking technique that produces a very tasty, delicate flavor that is perfect for a light white fish like wild-caught pacific cod.  The contrast of the cold, crunchy slaw is delightful.

2 cups free range organic chicken stock
3-4 tablespoons curry paste (green or red but green will result in a milder flavor)
3 garlic cloves, crushed
1 teaspoon freshly grated ginger
4 wild caught pacific cod

For slaw:
1 organic yellow bell pepper, sliced thin
1 small shallot, sliced thin
1 can bamboo shoots, drained and sliced thin
1 red fresno chile, seeded and sliced thin
1/2 cucumber, sliced into matchsticks
Handful snap peas, sliced thin
2 tablespoons lime juice or apple cider vinegar
3 tablespoons extra virgin olive oil
1/2 tsp sea salt
fresh ground black pepper to taste

Put stock, curry paste, garlic cloves, and ginger in a saucepan and heat to boiling. Reduce heat and add fish then cover and simmer for 8-10 minutes or until fish flakes with a fork.

Combine vegetables with the lime juice, olive oil, and salt and mix well to combine.

Put fish in a shallow bowl and ladle the extra poaching liquid over it. Top with veggie slaw.