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.

Wild-Caught Salmon Chowder

Core Plan
Serves 4
I have been wanting a salmon chowder recipe for a while now and finally threw one together that came out very nicely.  Typical chowders contain white potatoes, corn, and cream, which I normally avoid.  I blended the  cauliflower to give the chowder it’s creamy consistency.  This is a trick that can be used for any typically cream-based soup or stew.  This chowder contains good fats, vegetables, wild-caught salmon and delightful spices that make it a gourmet dish that is quick and simple.  You can leave out the carrots for an Advanced Plan version.
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2 tablespoons grass-fed butter
1 tablespoon coconut oil
¾ cup chopped onion
2 stalks organic celery, chopped
2 carrots, chopped
1 teaspoon garlic powder
½ head organic cauliflower
4 cups organic, free range chicken broth
1 cup filtered water
½ teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed (or ¼ chopped fresh dill)
1 tablespoon dijon mustard
1- 12 ounce wild caught, skinned salmon filet
Heat butter and coconut oil in a large saucepan.  Add carrot, celery, and onion and cook until vegetables just begin to brown.  Add broth, water, salmon, cauliflower, chives, garlic powder, and pepper.  Cover and cook on simmer until salmon is just cooked through.  Remove salmon to a cutting board and flake into pieces.  Meanwhile, scoop out most of the cauliflower (you can leave some florets in the chowder) along with a bit of the broth.  Transfer to a blender and blend until smooth.  Return the mixture to the pot and add the dill, mustard.  Mix well and serve.

Asian Salmon Skewers

This is a quick and easy meal that has a beautiful presentation.  Kids and adults will love this dish.  It is great served with sautéed bok choy w/ ginger and brown rice or cauliflower rice.  You can make this advanced plan by leaving out the honey.

Core Plan

Serves 2

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1 clove of garlic, minced
1 inch piece of ginger, microplaned
1 lime (zested and juiced)1 tablepsoon honey
3 tablespoons coconut aminos or liquid aminos
1 teaspoon olive oil
2 wild caught salmon fillets, cut into 1” chunks
1 tablespoon sesame seeds , optional
mini bamboo skewers

Soak mini bamboo skewers in water for 30+ minutes to prevent burning.

Prepare the marinade by combining the garlic, ginger, ½ of the zest, ½ of the juice (you can save the remaining for rice, veggies, or other use), coconut aminos, honey, and olive oil.  Add the salmon chunks and carefully coat with marinade.  Marinate at least 15 minutes.

Skewer the salmon onto bamboo skewers and grill on an outdoor or indoor grill pan for 8-10 minutes, turning frequently and basting with remaining marinade.

Toast sesame seeds in a dry pan, if desired and sprinkle over salmon and serve.

Recipe modified from Jamie Oliver