Hello friends and happy Wednesday!
The sun is shining, the weather is warm, the air conditioning unit is installed and I am ready for the warm weather!!
And boy, did I just discover THE MOST FLAVORFUL way to cook salmon!
Salmon is a staple around here. I eat it probably four times a week, and after this, I don’t think I’ll ever make it the same ever again.
The secret: MARINATING IT! That’s right! By letting it soak for a minimum of four hours in a delicious liquid of aromatics and citrus and spices…those flavors permeate the fish and get into the actual “meat,” making it burst with flavor in every bite!
Plus, if you save the marinade, and boil it, it doubles as a yummy sauce!
And this recipe has a secret ingredient…PINEAPPLE!
That’s right! I mashed up some ripe, juicy pineapple and put it in the marinade, and WOW, did that little kiss of sweetness work wonders!
It helped to caramelize the fish in the oven, and gave it this bright note that paired beautifully with the fresh cilantro, and zing of lime and ginger!
Plus, it’s gluten free, paleo, and Specific Carb Diet friendly!
Here’s What You Need: (Serves 2)
1 lb Salmon, cut into two filets
1 lemon – juice and slices
3 Tbsp EVOO
3 Tbsp Coconut Aminos (or Tamari or Soy Sauce)
Juice of 1/2 lime
Juice of 1/2 lemon
1/4 cup pineapple chunks, mashed
2 Tbsp fresh ginger, grated on a microplane zester
1/4 cup fresh cilantro
Freshly cracked black pepper
Japanese Sweet Potato (SCD/Keto, omit)
1 Zucchini, sliced
12 grape tomatoes
1/2 yellow onion, diced
3 garlic cloves, minced
1/2 red pepper, sliced
3 Tbsp EVOO
Salt and pepper
1 Tbsp Italian seasoning
Start out by making your marinade!
In a small mixing bowl, combine your marinade ingredients, and mix well. Add your salmon filets and marinade to a gallon ziptop bag. Let soak for at least four hours in the fridge. (Place it on a plate, just in case it leaks!)
When it’s time to eat, preheat the oven to 400 degrees.
Prick a Japanese sweet potato all over with a fork. Bake for 40 minutes, or until the jacket gives easily when squeezed with an oven mitt.
Meanwhile, prepare your fish. Line a baking sheet with nonstick tinfoil. Take your salmon filets out of the ziptop bag, and place them on the baking sheet. SAVE THE MARINADE! Top with a slice of lemon, and bake for 18 minutes, until the internal temperature is 145 degrees. (Use a digital meat thermometer — it’s a game changer!)
While the fish is cooking, put the marinade into a small saucepan, and bring it to a boil. Let it boil for a minute or two, and set aside. This is now the most delicious sauce!
Also, saute your veggies. In a large nonstick pan, heat 3 Tbsp EVOO. Add your onion, salt and pepper, and cook for about 3 minutes, until it is beginning to become translucent. Then, add your other veggies and garlic and spices, and cook for about 8-9 minutes, until the veggies have softened and are cooked through.
To plate, place your salmon filet on a mound of the veggies. Top with a generous amount of the sauce. Serve with the sweet potato, or massaged kale (for my SCD’ers).
Oh my gosh, this was AMAZING!! I swear, I will never make salmon the same again! Marinating it is a GAME CHANGER! Steven and I both took one bite, looked at each other, and said WOW! SO GOOD!
Honestly, the best part of this meal — aside from how juicy and succulent the marinade makes this fish — is the sauce!
That’s the best part! And it’s my favorite kind of cooking: one part work with TWO part payoff! The sauce literally makes itself, and by smothering the entire meal in that bright, fresh and delicious sauce, it makes everything taste like it “goes together!”
From now on, I’m always going to marinate my salmon! It’s just that easy, and that good!
So give this a shot, and let me know what you think! I promise, you’ll love it too!
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