If you have read my post on Pan Seared Basa Fish you already know that I am not a native fish eater and am in fact a beginner.. But it is also true that I am slowly incorporating fish in my diet considering the goodness of nutrients it brings to the body. A recommended paleo eating habit must include at least two servings of fish per week. And I can’t only live with Basa in my life.. So it was time to upgrade and salmon was my next best bet.. Surprisingly I adjusted very well and got pretty much hooked to the mild taste that it brings to the plate… Salmon again is great for beginners, and leaves a mild fish smell (only if you don’t cook it properly) and much like chicken, salmon too adapts to the flavours that it is seared in.. making it a salmon dish dominated by that flavour..
How to buy a good Salmon:
Well, I may not be a fish eater myself but I have stayed long enough between native fish eaters to know a thing or two about buying.. I follow some simple rules while buying salmon which I thought should be penned down for the benefit of my readers before actually diving into the recipe:
- The fatter your Salmon the better it is for your body. Salmon is a fantastic source of DHA and essential omega 3 fatty acids which are essential for the development of brain both in children and adults. And most of this goodness is stored in its fat.. belly fat to be specific.. Larger species of Salmon such as King salmon or Chinook Salmon as it is referred tend to store more fat and have more omega 3’s fatty oils. However if they are not available you can buy the other species too.
- Wild caught Salmon is much better than farm raised. Farm raised salmon can be easily infected with parasites, are treated with antibiotics and fed a diet which includes grains and vegetable oils (which we learnt in my post ‘5 things to throw away from your kitchen right now’ is not good for any living being).
- Always buy your fish from a trusted fishmonger. I do not take any chance when it comes to buying fish as store bought ones somehow cannot be trusted upon.. When you buy your fish from a trusted source you are aware of the fact that whether or not it has come from a sustainable source.
Now that you know how to buy your own fish… lets make some salmon..
[lt_recipe name=”Pan seared Salmon in Tamari Sauce + Avocado Mint dip” summary=”Salmon glazed in gluten free Tamari soy sauce and slow cooked over a medium flame, served along with avocado mint dip – makes it a dish to die for” servings=”3″ total_time=”60M” print=”yes” image=”https://thepaleopalatecafe.com/wp-content/uploads/2018/08/WhatsApp-Image-2018-08-15-at-16.11.07-298×300.jpeg” ingredients=”For the Salmon:;Salmon – 3 fillets:;Garlic – 3 cloves (minced):;Gluten free Tamari Soy sauce – 4 tablespoons;Lime – 1;Coconut oil – 1 teaspoon;Himalayan pink salt – to taste;;Avocado mint dip:;Avocado (peeled and pitted) – 1;Mint leaves – 3 stems;Cilantro – 1/4 cup;Olive oil – 1/4 cup;Walnuts – handful;Lime – 1;Himalayan pink salt – to taste;Water – 1 tablespoon;Side servings:;Cherry tomato – a handful;Leafy greens – a handful;;To Garnish:;Dried coconut flakes;Blackpepper;Lime juice;;Tools/Equipments:;Blender;Mixing bowl;Medium sized Skillet;Silver foil / zip lock bag (as per need);” ]
Marinate the Salmon
;1. Add the minced garlic cloves, 3 tablespoons of tamari soy sauce and juice of 1 lime to a bowl and mix well
;2. Remove the fillets and divide each fillet into 3 equal parts. (You can choose to skip this step and use the whole fillet to marinate instead. I like smaller pieces and hence i like to chop my fillets)
;3. Use a knife and cut across 2 diagonal cuts (which go half way through) across each piece / fillets – enough to pour the sauce in
;4. Pour the garlic & tamari mixture into the cuts with the help of a kitchen knife or a spoon and lightly coat the rest of the salmon with the mixture as well
;5. Cover this with a silver foil and allow this to sit in the fridge for at least 30 minutes (You can also keep the salmon in a zip lock bag)
;Meanwhile to your blender add:;1. 1 Avocado, mint leaves, cilantro leaves, walnuts, olive oil, juice of 1 lime and himalayan pink salt;2. Blend for 30 seconds and add 1 tablespoon of water (while the blending is going on);3. Remove this mixture in a separate bowl and keep aside;;Preparing the sides :;1. Cut up the cherry tomatoes and leafy greens and add them to your serving plate;2. I am using plain arugula leaves for my greens since I love its bitter taste and they are extremely rich in vitamin A, C, K and are great source of calcium too. You can choose to use any of leafy greens between baby spinach, lotto rosso lettuce, ice berg lettuce, batavia lettuce etc.;3. None of my dishes are complete without the sides.. They always add an extra flavour and company to the main dish.. without them the plate would just look too empty and the stomach will follow suit too :p;After 30 minutes of marination:;1. Heat your skillet and add 1 teaspoon of coconut oil;2. Add the marinated salmon to the skillet when adequately hot;3. Cook for 5-7 minutes from one side & then flip to cook from the other side- cover with lid while cooking;4. Add in a little himalayan pink salt as per taste;5. I usually cook on a medium flame and it takes about 15 whole minutes to cook all 3 fillets;Serve immediately along with the avocado dip and the leafy greens.;Garnish with black pepper, lime juice and dried coconut flakes;Cheers! [/lt_recipe]
The PPC Notes:
- Use coconut aminos if you can’t get hold of Tamari soy sauce
- Tamari is easily available everywhere except for India. My Indian readers can use this as a substitute: https://www.amazon.in/Bragg-Purpose-Seasoning-Liquid-Aminos/dp/B0748MTRQ9/ref=sr_1_2?ie=UTF8&qid=1534362792&sr=8-2&keywords=coconut+amino+sauce