Salmon with Cherry Salsa and Asparagus - Paleo Diet Lifestyle

Ingredients

• 4 wild salmon fillets, skin-on;
• 2 cloves garlic, minced;
• 1/2 tsp sea salt;
• 1/2 tsp freshly ground black pepper;
• 1/2 tsp paprika;
• 1 tsp lemon zest;
• 1 tsp fresh lemon juice;
• 1 tbsp olive oil
•  
• Preparation
• Set your oven to broil.
• In a small bowl, combine the garlic, salt, pepper, paprika, lemon zest, lemon juice and olive oil.
• Whisk well. Rub the salmon thoroughly with the mixture on both sides. Place in a covered dish to marinade in the refrigerator for about 35 minutes.
• Line a baking sheet with foil. Once the salmon has marinaded, place on the baking sheet and place in the oven to broil for 8 to 10 minutes, or until pale pink and flaky.

Roasted asparagus preparation

Serves 4

Ingredients

• 1 bunch asparagus;
• 1 tbsp olive oil;
• 1/4 tsp sea salt;
• 1/4 tsp garlic powder;
• Freshly ground black pepper to taste;
• 1/2 tsp fresh lemon juice;

Preparation

1. Preheat your oven to 400 F.
2. Remove the tough part off of the asparagus stalks. Spread the asparagus out on a large baking sheet. Drizzle with olive oil and lemon juice. Sprinkle with salt, pepper and garlic powder. Toss the asparagus to ensure it’s all evenly coated and cook for 10 minutes, flipping once after 5 minutes.

Cherry tomato salsa preparation

Serves 4

Ingredients

• 1/2 cup cherry tomatoes, quartered;
• 2 cloves garlic, minced;
• 1 tsp lemon zest;
• 1 tsp fresh lemon juice;
• 2 tbsp olive oil;
• 1/4 tsp sea salt;
• Freshly cracked black pepper to taste;
• 1/4 cup fresh oregano, chopped;

Preparation

1. In a small bowl, combine the garlic, lemon zest, lemon juice, olive oil, salt and pepper. Whisk well. Add the cherry tomatoes. Toss the mixture together.
2. Serve over the salmon once it’s cooked.

Cedar Plank Salmon with a Squash Shred Medley

Ingredients:

·    1.5 – 2 lbs. salmon fillet, 3/4″ uniform thickness

·    2-3 garlic cloves, thinly sliced

·    2 lemons, one sliced thinly, one cut into wedges

·    Fresh rosemary sprigs

·    Freshly ground garlic sea salt

·    Freshly ground pepper medley

·    2 small-medium zucchini, grated or chopped into shreds

·    1 small-medium yellow crook-neck squash, shredded

·    2 tsp. coconut oil

·    2 cloves garlic, minced

·    1 small-medium purple onion, matchstick sliced

·    1 medium red bell pepper, matchstick sliced

·    1 tsp. thyme

·    1 tsp. basil

·    1/2 tsp. freshly ground pepper medley

·    pinch or two of sea salt

Directions:

·    20-30 minutes prior to grilling time, prepare the cedar plank by cutting the length to match the length of your salmon fillet.  This may or may not be necessary depending on the size of your fillet.  The key is to cover as much of the plank with fish as possible, otherwise your neighbors might call the fire department! Submerge the plank in water to soak for at least 30 minutes. N

·    Preheat your grill.  Remove the plank from its soak and place the fillet on the plank.  Sprinkle the fillet with spices and decorate with the rosemary sprigs and garlic slices, finishing with the lemon slices. Reduce your grill to cooking temp (400-425 deg) med-high and place the planked fish in the middle of your grill rack.

·    Close the cover on the grill and let it cook for 15-20 minutes before you check it.  Yes, it is supposed to smoke. (And if you’ve soaked and trimmed the plank, it should not catch on fire.)  In the meantime, get to work on those veggies!

·    Heat the coconut oil at med-high heat in a large skillet.

·    Put the squash shreds in a strainer after you grate them and squeeze out as much moisture as you can before cooking.

·    Add the garlic, onion and red pepper to the heated skillet and saute until soft. Add the squash shreds and spices and stir and cook at med-high heat until the liquid cooks off to your liking – about 15-20 minutes.

·    After about 20 minutes, check the salmon.  When it’s done, it should be opaque in the middle of the thickest part of the fish.  Use a spatula to remove the meat from the skin (which is now fused to the cedar plank) and plate it with the lemon wedges and the squash shred medley.

SPICE-IT-UP SALMON

Ingredients:

·        4 garlic cloves, crushed

·        2 pinches sea salt

·        ground black pepper to taste

·        1 tablespoon fresh thyme leaves

·        1/2 teaspoon fresh ginger, grated

·        2 pinches cayenne pepper

·        2 pinches cumin

·        extra virgin olive oil, enough to make a paste

·        2 wild caught salmon fillets

Instructions:

1.     Heat grill to medium (we baked ours in the oven, 350 degrees).

2.     In a small bowl add the garlic and spices.  Add enough EVOO to make a paste.

3.     Place salmon skin down on a large sheet of foil, folding the sides up to make a foil tray.  If using the oven, place fish in a baking dish.

4.     Rub the spice mixture on top of the fish and place tray on bottom rack of your grill.  Cover the salmon loosely with more foil and close the grill.

5.     All grills cook differently and fillets may be different in size.   Cook your fish about ten minutes, checking for doneness often.  It should be warm all the way through but still pink in the middle.

Serve with lemon wedges.