1. Oven Roasted Grill Plank Salmon
- Cedar Grilling Planks (2), 3 Lb Salmon, skin on and boned
- 1 Tbsp Black peppercorn
- 1 tsp Cayenne Pepper
- 1 tsp Herbs de Provence
- 1/4 cup Apple Balsamic Vinegar
- 1/4 cup Raw Honey
- 1/2 tsp Sea Salt
- 1/2 tsp Sweet Paprika
- 1 Garlic Clove
- 3 cups Spinach, washed, trimmed and raw
- Soak cedar plank in water for about 30 minutes.
- Preheat oven to 400.
- Mix together peppercorns, cayenne pepper, paprika, herbs, garlic, sea salt, honey and apple balsamic vinegar in a small bowl and rub into the salmon flesh.
- Marinade for 30 minutes while the planks are soaking.
- Put the plank in the oven and heat up for 5 minutes.
- Place the salmon, skin side down, on the plank. Baste the salmon with marinade and place in the oven. Cook about 10 minutes.
- Check for doneness by cutting into the thickest part of the salmon.
- Cook until the fish is barely opaque all the way through.
- Lay on a bed of raw spinach. Excellent smoky salmon taste
2. Smoked Salmon and Avocado
- 4 oz smoked salmon
- 1/4 cup mashed avocado
- 2 oz cream cheese, softened (I left mine at room temp for 30 mins)
- 2 tsps lemon juice
- black pepper
- Grill the salmon for a minute until it turns opaque. Remove and let cool.
- Thoroughly mix together the cream cheese, lemon juice and avocado.
- Flake in the salmon and stir. Season with a generous helping of black pepper and serve, or chill in the fridge. It should keep for up to 3 days.
3. Pan-fried Salmon with a Creamy Meyer Lemon Vinaigrette (egg/dairy-free)
- 4 wild-caught salmon fillets
- 1 tbsp fat/oil for frying
- 1/4 cup extra virgin olive oil
- 1/4 cup avocado
- 1/4 cup Meyer lemon juice
- 1 small garlic clove, crushed
- 1 tsp mustard (1/4 tsp ground mustard)
- 1 tsp fresh rosemary or other herb (1/2 tsp dried)
- 1 tsp lemon zest (optional)
- salt & pepper to taste
- Add olive oil, avocado, lemon juice, zest, mustard, garlic, herbs to a blender or food processor.
- Process until creamy.
- Add salt and pepper to taste.
- Put vinaigrette in refrigerator while you cook your fish.
- Melt oil/fat (I used butter) over medium heat.
- Dry the salmon with a paper towel and salt and pepper both sides.
- Add salmon to hot skillet, skin-side down.
- Reduce heat to med-low and fry for 4-5 minutes until skin crispy.
- Turn heat down to med, flip salmon and cook another 1-2 minutes.
- Time will vary depending on thickness of salmon and your preferred doneness.
- Salmon should be pink, feel slightly firm and easily flake with a fork.
- Spread a spoonful of vinaigrette on a plate, place the salmon on top and drizzle more vinaigrette on top (use as much or as little for your own taste).
4 Scallop Bacon Sandwiches
- 4 slices of bacon
- 20 large scallops
- ½ teaspoon curry powder ½ teaspoon red pepper ¼ teaspoon sea salt
- ¼ cup red onion, thinly sliced ½ cup baby spinach leaves, stems removed
- coconut oil cooking spray, or olive oil in a misto
- 1 tablespoon bacon grease 2 shallots, finely diced 4 tablespoons balsamic vinegar ¼ teaspoon honey
1. In a large frying pan, fry the bacon over medium-high heat. While the bacon is cooking, mix together in a small bowl the curry powder, red pepper and sea salt. On a small plate arrange the scallops in a single layer. Sprinkle half of the seasoning over the scallops. Place the scallops, seasoned side down in a frying pan coated with cooking spray. Fry the scallops over medium-high heat for 3 minutes. Sprinkle the remaining seasoning onto the scallops, flip and cook another 3 minutes. Once cooked, remove both the scallops and the bacon from their pans, and set aside. Reserve one tablespoon of the bacon grease.
2. Add 1 tablespoon of bacon grease, the shallots, balsamic vinegar and honey to a medium saucepan. Simmer on medium-high heat until the sauce thickens.
3. Cut each scallop in half horizontally. Cut the bacon into 1-inch sections. To assemble, place a piece of bacon, a sliver of onion and a leaf or two of spinach on top of half a scallop, placing the other half scallop on top of that. Secure each stack with a toothpick, and finish with a small dollop of the shallot sauce.
5. Cod with Coconut Slaw and Pico De Gallo
- 2 cups almond meal
- 1/3 cup unsweetened coconut flakes
- 1/4 tsp cayenne pepper (more or less dependent on how spicy you like it)
- Sea salt and fresh ground pepper
- 1 egg, beaten
- 1 pound cod (sub other white fish or chicken if desired)
- Preheat oven to 425 degrees.
- Combine almond meal, coconut flakes and cayenne pepper in shallow dish and season with salt and pepper
- Place beaten egg in separate shallow dish
- Season fish with salt and pepper. Dredge each fillet in egg and then the almond meal mixture. Press the mixture onto the fish to get a good crust
- Place fish on a lightly greased baking sheet (I used coconut oil) and bake for 15 minutes or until cooked through
6. Creamy Lemon Codfish
- 1 thinly sliced onion, 1 1/4 cup coconut cream
- 300g codfish fillet, in large pieces
- zest and juice of 1 lemon
- 2 tbsp capers, 2 tbsp fresh and chopped dill
- 1/4 tsp pepper, 1/4 tsp salt
- 2 tbsp fresh and chopped parsley
- 1 tbsp coconut oil
- Heat the coconut oil in a deep skillet and fry the onion over medium heat until soft, approx. 5 minutes.
- Add the coconut cream and bring to a boil, reduce heat to low and arrange the codfish pieces into the sauce. Allow to cook for approx. 5-6 minutes, flipping the fish halfway through the cooking time.
- Carefully stir in lemon zest and juice, capers, dill, pepper and salt.
- Divide the dish over 2 plates and garnish with the parsley.
- Serve with some stir-fried vegetables and enjoy!
7. Shrimp Carbonara “Pasta”
- 3-4 medium sweet potatoes
- 1 pound wild-caught shrimp
- 4 tablespoons butter or coconut oil
- 6 slices of bacon
- 1 cup of peas or chopped asparagus spears
- ½ cup parmesan cheese (optional)
- ½ cup heavy cream or coconut milk
- 1 onion
- Spices to taste: I used 1 teaspoon each of garlic powder, Italian Seasoning, Salt and Pepper
- Peel the sweet potatoes and using a peeler or food processor that can julienne (if you have one) thinly slice it into thin, noodle-like strips. This will take a while with a peeler, but is a good job for an older child to help with. Once all the sweet potatoes are peeled, melt 3 tablespoons of the butter or coconut oil in a large skillet and add the sweet potato “noodles.” Sprinkle lightly with sea salt or Himalayan Salt.
- Cook for about 7-8 minutes, stirring constantly, until noodles are starting to get tender but are not mushy yet. Remove from pan. Add the bacon and cook until crispy. Remove from pan and add onion, peas/asparagus and the remaining tablespoon of butter or oil if needed. Cook 3-4 minutes or until onions are translucent and peas are bright green and tender. Add the shrimp (tails and skins removed) and saute another 5-6 minutes until shrimp is cooked (less time if shrimp is pre-cooked). Add the parmesan and cream/coconut milk and desired spices to taste. Stir 1-2 minutes to thicken. (can completely omit the parmesan and cream/coconut milk if you don’t want a creamy pasta and prefer a stir-fry type taste)
8. Double Coconut Shrimp
- 1 pound cleaned, deveined shrimp
- 3 eggs
- 1 cup coconut flour (+ extra)
- 2 cups coconut flakes (+ extra)
- 5 Tbsp Ghee (Paleo Butter)
- Sea salt & pepper
- Set up a dredging work station because this will get messy. Beat the eggs in a small bowl. Add a tbsp of water to it to make it a little lighter. Set up a bowl/ shallow dish for the coconut flour, and another for the shredded coconut. Have a clean dish with paper towel for the shrimp. Season the shrimp with salt and pepper.
- Dredge them in the egg, followed by the coconut flour, then back into the egg, then into the shredded coconut. Two layers taste better, yes, but the extra layer will allow the coconut flakes to adhere stronger. They won’t fall off as readily, and it just makes for a more concentrated coconut flavor. After the shrimp have all been prepared, melt the ghee in a frying pan.
- Leave the heat on low because these will take a few minutes to cook, and you don’t want to burn the coconut flakes. Drop in the shrimp and allow to cook on each side, roughly 5 minutes. If the pan over heats, add a tbsp of extra-virgin olive oil to bring the temperature down. Drain on the paper towel plate.
- These are so dense and coconuty that you don’t even need a separate sauce. I haven’t tried adding cayenne to the flour, but I’m sure it’d taste great.
9. Tuna Cakes
- 3 5oz. cans tuna, in water, drained
- 2 eggs
- 1/2 Tbsp. dried dill
- 1/2 tsp. salt
- 1/4 tsp. fresh ground black pepper
- 1/4 tsp. ground cayenne pepper
- 1 Tbsp. scallions, finely chopped
- 1 Tbsp. fresh chives, finely chopped
- 2 Tbsp. coconut oil
- Mix all ingredients, except oil, in a bowl, using your hands.
- In large skillet, heat coconut oil over medium to med-hi heat. Make sure it is nice and hot!
- Form tuna into 11-12 small, slightly flattened patties and cook in hot oil 2-3 minutes per side. You will most likely have to do this in batches, so add more oil to the pan as necessary.
- It is important to make sure your patties are browned on the one side before attempting to flip them, this helps them hold together!
- Top with the garlicky aioli and serve warm!
- 1/2 C. Paleo mayo
- Juice from 1/2 a lemon
- 1 clove garlic, minced (or pushed through a garlic press, which is by far my favorite kitchen tool)
- 1/4 tsp. black pepper
- Mix all ingredients thoroughly in a small bowl.
10. Lemongrass Coconut Scallops
- 1 lb Scallops
- 2 tablespoons Coconut Mana (or coconut butter)
- 2 tablespoons Coconut Oil
- 1 tablespoon Black Pepper
- 3 inches Lemongrass, finely sliced
- 1 inch Ginger, finely chopped
- 1 large Lime
- 1 large Avocado
- 1 large Carrot, chopped
- Put the scallops in a pan on medium heat with the coconut oil and coconut mana. Start to heat up the scallops on that medium temperature while you slice and dice the lemongrass and ginger. Once the lemongrass and ginger are ready, add them to the pan and stir vigorously, making sure that most of the scallops have even access to the lemongrass and ginger in the pan.
- If you’re using frozen scallops, I would suggest heating them in just the coconut oil and coconut mana for at least 15 minutes, covered. When I am thawing out my meals, I almost never use a microwave – I just adjust my cooking technique and timing to allow for the meat to thaw in the cooking process. I have found that cooking a steak or shrimp from frozen is actually quite effective, and because I am cooking with oil the moisture of the meat often gets “sealed” in the meat, leaving me with a very satisfyingly juicy end product. In many ways I prefer to use frozen meat now that I’m used to it. I’ve read that frozen meat and seafood are often the freshest way to get them, since they’re often frozen right in the processing facility. For seafood especially, this can mean a very big difference between excellent and merely acceptable end results.
- Let the scallops cook for approximately 10 minutes per side, flipping them with tongs in between. As soon as you’re ready to flip the scallops the first time, sprinkle some black pepper on the scallop just before flipping it, so that the pepper will cook in to the scallop. Pepper the up facing side too, after flipping. Apply pepper very lightly, as you don’t want to taste the pepper, it’s there just to enhance the flavor of the coconut. And of course, prepare the avocado and the side salad as you’re waiting for the scallops to cook.
- As a note on the above: if you’re using frozen scallops, you may want to double your cook time, cooking each side of the scallop for 20 minutes at 10 minutes per side, for a total of 40 minutes of cooking.