What a delicious way to treat yourself to the amazing health benefits of Omega-3 oils! Serve with my Paleo Fruit Summer Platter for that perfect meal in any season.
What a delicious way to treat yourself to the amazing health benefits of Omega-3 oils! Serve with my for that perfect meal in any season.
Salmon from the Pacific coast is still some of my absolute favorite. I love to buy a large fish fresh off the boats, at the Seattle Pier, Pikes Place Market. Make this Paleo Maple Salmon recipe and then later serve with my Paleo Dark Chocolate Bacon OMG as a little dessert treat to finalize the evening. You will be in heaven form start to finish.
Paleo Maple Salmon Fillets
- 8 6-oz. salmon fillets or salmon steaks
- 1 lemon, cut into wedges
- 4 teaspoon extra virgin olive oil
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- 2 Tablespoon garlic powder
- ¾ teaspoon fine ground sea salt
- 1 Tablespoon onion powder
- ⅛ teaspoon black pepper
- ¼ cup gluten-free soy sauce or Tamari
- ¼ to ½ cup grade-B maple syrup
- Optional: Black pepper corns (garnish)
- Rinse and dry salmon fillets.
- Rub each with lemon wedge.
- Brush 2 teaspoons oil on flesh side of salmon (to help seasoning adhere).
- In bowl, mix nutmeg, cinnamon, garlic powder, salt, onion powder and black pepper.
- Sprinkle each filet with homemade spice mix.
- Let sit covered in fridge for 1 hour.
- Sauce/Marinade: In saucepan, mix together soy sauce and maple syrup over medium heat until sauce is thick enough to coast the back of a spoon (about 7 to 10 minutes).
- At same time, heat skillet and coat bottom with 2 teaspoon oil.
- When oil is hot, place salmon in skillet, flesh side down, and cook over high heat for about 4 minutes or until brown.
- Flip over.
- Pour the sauce/marinade over the newly exposed sides of the fillets and cook another 4 minutes with the sauce on top. This will then cook like a glaze, slightly caramelizing the balsamic and maple syrup.
- Remove and garnish with peppercorns and pour remaining “cooked” sauce over the fish, if you’d like.
- OPTION: you can reserve the sauce/marinade and pour over on top of the fillets after you finished cooking the fillets, if you’d like. This is a fun option to the dish and will actually taste slightly different.
I do hope you enjoy them both. I love them cooked served both ways.
From my kitchen to yours,