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Tasty Paleo Salmon Recipe
Photo by Ben Toombs, Miso Studios
So I have a salmon recipe! It’s true! And I’ve been talking about it for years, bragging about it even. And now it is here. And now in a new and approved Paleo version! I must give credit where credit is due, this is originally my mother’s recipe, I just hacked it a bit. So, thanks mom! This is the best way I know to cook salmon! Of course, it is the only way I know to cook salmon. Good thing it is quick, easy, and tasty!
Normally I make this recipe with white wine (and then have a glass or two of it with dinner), but for my recent potluck for the Seattle Paleo Life Group Meetup (also known as Western Washington Paleo Enthusiasts), I decided to take it one step more Paleo! So here you go, for your eating pleasure…
FIRST!
Take out some sort of oven safe dish that will fit your salmon. Get out some aluminum foil (enough to wrap your salmon in), and put your precious little wild salmon fillet or steak or what have you on the foil. I don’t take the skin off, I was eagerly advised by the fish guy at my local market to leave it on for more flavor. But, if you want to take it off, I suppose you could. I’m just lazy.
Oh, yes, and start pre-heating your oven to 350!
THEN!
Pour some coconut juice – yes, juice, NOT MILK! This may also be called coconut water. It seems to be all the rage these days, and can be found amongst your bottled teas. I actually went with the coconut juice + lime, to give it a little extra zest. This is where I normally use white wine, if you would like to try that instead.
Anyway, pour it over the salmon. Not too much is needed, I’d guess about a cup would be about right.
AND!
Photo by Ben Toombs, Miso Studios
Add your spices! You can use dry spices if you like. This time I went all fancy for my guests, and bought some fresh organic herbs. I just broke up some dill, thyme, and italian parsley, and sprinkled it liberally over the fillet. I also tossed on a little bit of sea salt, I’d say about a table spoon for that large of a fillet, less for a salmon steak.
NOW!
Wrap it up and put it in the oven! To wrap it, just bring the opposite sides of the tinfoil together and fold them over. You don’t need to close it tightly, just enough to seal the fish in, so that it can cook in all those lovely herbs & juices.
Put it in the oven for about 8 to 15 minutes, maybe even 20 depending on how big your fish is. I peak in every now and again to see how its doing; you don’t want to over cook it (as I used to) because it loses a lot of its flavor. Once it looks almost done, but still a little raw, I open up the tinfoil for the last 3-5 minutes.
It’s done when it’s lost its transparency, and flakes easily with a fork.
FINALLY!
Pull it out and serve it up! The liquid can be left behind, it isn’t a sauce, just something to make the salmon nice & moist.
Enjoy!
