Three Salmon Recipes for the New Year!

Hello friends and Happy ALMOST new year!

I am sitting here in Indiana, waiting for a mobile car mechanic to make a house call on my brother’s car that I’m going to be adopting for the next few months as Steven and I settle in Cincinnati!

And as we’re approaching 2023, I wanted to share three of my favorite salmon recipes that I’m excited to be making in the new year! They’re budget friendly, healthy, and simply downright delicious!

1) TERIYAKI MARINATED SALMON

This is SO FLAVORFUL! The ginger is spicy, the garlic and coconut aminos (or soy sauce) are salty and savory, the orange juice is nice and sweet and the citrus is nice and bright. IT IS A SYMPHONY OF FLAVORS!

Here’s what you need! (Serves 2)

1 lb salmon, cut into 2 filets

Marinade:
3 Tbsp coconut aminos (or soy sauce or Tamari)
1 Tbsp red curry paste
2 Tbsp Tamarind puree
Juice of 1 orange
Juice of 1/2 lime
3 Tbsp freshly grated ginger
1 Tbsp EVOO
1 garlic clove, minced
1/2 shallot, minced

1 head of broccoli, cut into florets
2 Tbsp EVOO
salt and pepper
red pepper flakes

Wild Rice, cooked per package directions in broth (SCD/keto omit and sub massaged kale or cauliflower rice)

Directions:
At least four hours before dinner, marinate your fish. Combine all the marinade ingredients. Pat dry your salmon filets with a paper towel and add them to a gallon ziptop bag with the marinade. Seal it, put the bag on a plate and refrigerate for 4 hours or more.

Make your rice, if using.

Preheat oven to 400 degrees. Line a baking sheet with nonstick tin foil. Toss broccoli florets with olive oil, salt, pepper and red pepper flakes. Bake for 30 minutes, flipping once half way through.

Remove your fish filets from the marinate and place them on another nonstick tin foil-lined baking sheet. DO NOT DISCARD THE MARINADE! Bake the fish for 12-15 minutes, until the internal temperature reaches 145 degrees F.

While your fish is baking, boil the marinade in a small sauce pan! Let it simmer for several minutes. This is now your sauce!

To plate, place a bed of rice, topped with your broccoli, and then top it with a salmon filet. Generously scoop half of the sauce on top of each fish filet!

2) Ginger Citrus Salmon

The sweetness of this marinade played just beautifully with the roasted BEETS! Those were such a treat. There’s nothing like slow roasted beets in the oven — the sugars caramelize, they become perfectly chewy. Oh my gosh — my mouth is water reliving this meal in my mind!

Here’s What You Need: (serves 2)
1 lb salmon, cut into 2 filets
1 lemon

Marinade:
3 Tbsp freshly grated ginger
1 tsp minced garlic
4 Tbsp Coconut Aminos (Or soy sauce or tamari for non-SCD folks)
Juice of one orange
1 tsp toasted sesame oil
1 green onion, chopped
1 Tbsp EVOO

1 serving quinoa, cooked per package directions in vegetable broth
OR
3 large kale leaves, stems removed and massaged with Olive oil and salt

3 beets, cut into 1/4 inch rounds

Directions:
First, several hours before you plan on cooking, get your fish marinating. To make the marinade, in a small mixing bowl, combine all the marinade ingredients. Transfer to a gallon zip-top bag, along with your two salmon filets. Close the top, and place on a large plate in the fridge for at least 2 hours, preferably 4-5.

At this time, you can also make ahead your quinoa, by cooking it according to the package directions — in vegetable broth. And also, bake your beets. Place your beet rounds on a non-stick tinfoil-lined baking sheet. Toss in olive oil, salt and pepper, and bake in a 400 degree oven for 45 minutes, flipping once halfway through.

When it is time for dinner, preheat the oven to 400 degrees. Remove your fish filets from the marinade and place them on a tinfoil-lined baking sheet. DO NOT DISCARD THE MARINADE. Squeeze the juice of 1/2 a lemon over top, and bake the fish for 18 minutes, until the internal temperature has reached 145 degrees.

While it is baking, pour your marinade into a small sauce pan. Bring it to a boil, cover and let it boil for 5 minutes. (So it is safe to eat, as it was marinating raw fish!) This is now your delicious sauce!

To plate, place a bed quinoa on your plate. (For SCD substitute massaged kale). Top with several of the baked beet rounds, and then the fish filet. Smother with the sauce, and enjoy!

3) Smoked Salmon and Avocado Salad:

I’m telling you – I dream about this salad. The combination of the delicious healthy fats with the crunchy veggies all smothered in a bright and fresh vinaigrette — I’m literally salivating right now! (And I had it for lunch!)

Here’s What You Need: (Serves one)

3 oz Wild Caught Sockeye Salmon (not farm raised) – cut into bit sized pieces
1/2 avocado – sliced
1 medium carrot, diced
1/2 red pepper, diced
6 grape tomatoes, halved
handful of spinach

Dressing:
2 Tbsp EVOO
2 tsp champagne vinegar
Salt and pepper

Directions:
This could not be simpler. On a bed of spinach, top with your diced veggies, half of avocado, and smoked salmon.

In a separate bowl, whisk together the dressing ingredients. (I like to make a huge batch of this and always have it on hand, it’s that good!)

Drizzle liberally with the dressing, snap a photo — because it’s BEAUTIFUL — and enjoy!

So there you have it! I hope you’re having a great week so far! I cannot wait to finally be settled in our new kitchen so that I can ACTUALLY START COOKING again!

It has been a loooong go of it without a working kitchen! (Our kitchens have been all packed up to move, so we’ve been eating off of paper plates and ordering super simple, “no-cook” meals!)

Have a wonderful night, and happy early new year!

Caralyn’s Cooking Corner!

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