Teriyaki Salmon Bowl

Yield: 2 servings

1/3 cup teriyaki sauce (recipe below)*

2 salmon fillets (115-170g)

4-8 stalks bok choy

1 cup cooked rice (or noodles)

1 avocado, sliced

2 stalks green onion, thinly sliced

1 tbsp sesame seeds

lime, quartered

Teriyaki sauce:

1/4 cup tamari (or soy sauce or coconut aminos)

1 tbsp maple syrup

2 cloves garlic, minced

1-inch knob of ginger, minced

juice of 1/2 lemon

1 tsp sesame oil

1. If making teriyaki sauce, combine all ingredients in a small bowl and stir together.

2. Place the salmon in a shallow bowl or baking sheet. Pour half the teriyaki sauce over the fillets ensuring each piece is well coated. Let marinate for 15 minutes or up to 2 hours in the refrigerator.

3. Prepare your rice (or noodles).

4. Prepare the bok choy. If they are small, they can be left whole. Otherwise, cut into half (or quarters if very large). Wash thoroughly.

5. Preheat the oven to 400F. Line a baking sheet with parchment paper.

6. Place marinated salmon (skin-side down) onto prepared baking sheet. Add bok choy around salmon.

7. Bake until salmon is cooked through, about 10 minutes (can vary based on thickness of the salmon pieces). The salmon should flake easily.

8. To serve, place cooked salmon and bok choy over rice. Drizzle with remaining teriyaki sauce. Add avocado and garnish with green onion, sesame seeds, and lime.

https://www.eatingbirdfood.com/teriyaki-salmon-bowls/ https://astepfullofyoublog.com/easy-vegan-soba-noodle-bowl-with-maple-sesame-sauce-gluten-free/ https://getinspiredeveryday.com/food/healthier-sheet-pan-teriyaki-salmon/

Sweet Potato Salmon Hash

Yield: 4 servings

2 sweet potatoes

3 tbsp coconut oil, melted

1 leek, thinly sliced

1 fennel bulb, thinly sliced, fronds reserved

4 large brown mushrooms, thinly sliced

2 cloves garlic, minced

3/4-lb fillet wild sockeye salmon, skin on

1/2 small radicchio, thinly sliced into shreds

salt and pepper

zest of 1 lemon

2 tbsp chives, chopped

3 tbsp parsley, chopped

to serve: chopped fennel fronds, lemon juice

1. Start by steaming the sweet potatoes. Peel and chop into chunks, and steam for 15 to 20 minutes until tender (but not mushy). Place into a large bowl and mash.

2. In a large sauté pan, heat 2 tablespoons of the coconut oil. Add the leek, fennel and mushrooms. Sauté for 5 minutes until softened and lightly colored.

3. Add the garlic and sauté for a further minute.

4. Meanwhile, broil the salmon with the skin facing the heat source for 4 mins or until almost cooked but you are able to peel off the skin.

5. Add the cooked leek mixture, together with the radicchio, salt, and lemon zest to the mashed sweet potato. Mix to combine with a fork.

6. Remove the skin from the salmon, break the flesh into large pieces, and gently fold into the mixture, along with the chives and parsley. Be gentle to not break up the salmon too much.

7. Wipe out the sauté pan with a piece of absorbent paper, and heat the remaining tablespoon of coconut oil. Spoon in the hash mixture and lightly flatten the top. Cook on a medium heat for 8 minutes, then put under the broiler for a further 8-10 minutes until thoroughly heated through and browned on the top.

8. To serve: Top with the reserved fennel fronds and a big squeeze of lemon juice.

https://autoimmunewellness.com/sweet-potato-wild-salmon-hash/

Salmon and Root Vegetable Stew

Yield: 6 servings

1 tbsp olive oil

2 large leeks, chopped into ½-inch rounds

3 cloves garlic, minced

4 cups bone broth

1 cup water

3 large carrots, chopped (about 3 cups)

4 stalks celery, chopped (about 2 cups)

1 small celeriac, chopped (about 1 cup)

1 rutabaga, chopped (about 1 cup)

1 turnip, chopped (about 1 cup)

1 yam, chopped (about 1 cup)

1 tsp salt

1 1/2 pounds salmon, skinned, deboned, and cut into 1-inch chunks

juice of 1/2 lemon

3 tbsp fresh dill, minced

1. In a large pot, heat the olive oil over medium heat. Add the leeks and cook, stirring, for about 5 minutes or until just starting to brown.

2. Add the garlic and cook for another 30 seconds, until fragrant.

3. Add the broth and water to the pot, along with all the vegetables and salt. Cover and bring to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are fork-tender. Turn off heat.

4. Optional: Place 2 cups of the stew into the blender. Blend until smooth, then add back to the pot.

5. Gently stir in the salmon. Wait a minute or two until the pieces of salmon have turned a opaque pink and flake when probed gently.

6. Add the lemon and dill. Season to taste. Serve warm.

https://autoimmunewellness.com/salmon-stew-with-rutabaga-leeks-and-dill/

Poached Salmon Scramble

Yield: 1-2 servings

8-ounce salmon fillet

2 eggs

salt and pepper, to taste

1. In a pot, bring 1-inch of water to a boil. Poach the salmon, cooking it just halfway. When slightly cooled, shred into pieces.

2. In a bowl, whisk the eggs.

3. In a non-stick pan, heat the coconut oil over medium heat. Add the eggs. Be sure to keep the eggs moving in the pan.

4. When eggs are 2/3 cooked, add the poached salmon pieces. Keep the mixture moving in the pan until eggs are fully cooked.

5. Serve with cauliflower dill puree.

Clean Eats cookbook

Cabbage and Potato Hash with Poached Eggs

Yield: 2 servings

2 cups new potato

1 tbsp olive oil

1 cup green cabbage, finely chopped

2 spring onions, finely sliced

1 tbsp chives, finely chopped

2 eggs

75g smoked salmon

1. Cook the potatoes in a pan of boiling water until tender, then drain. When slightly cool, roughly chop and squash the potatoes.

2. In a non-stick frying pan, heat the oil over medium heat. Sweat the cabbage and the spring onions in the pan for 2 minutes.

3. Add potatoes and chives to the pan. Cook for 4 to 5 minutes, then flip over and cook for a further 4 to 5 minutes.

4. Meanwhile, bring a small pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs into the pan and simmer for about 3 mins until the whites are cooked and the yolk is just beginning to set. Remove with a slotted spoon and drain on kitchen paper.

5. To serve, divide the hash between two plates, place the smoked salmon and poached eggs on top, and grind black pepper on top, to taste.

https://www.bbcgoodfood.com/recipes/poached-eggs-smoked-salmon-and-bubble-squeak

Herb Frittata

Yield: 4 servings

8 eggs

salt and pepper, to taste

2 tbsp olive oil

1/2 cup leeks, thinly sliced

1/2 cup fennel, thinly sliced

1 clove garlic, minced

1 red bell pepper, diced

1 cup arugula (or spinach)

1/2 cup chopped fresh herbs (basil, dill, chives, chervil, tarragon, parsley)

1/2 cup smoked salmon

1. Preheat oven to 375F.

2. In a bowl, beat the eggs with salt and pepper. Set aside.

3. In a 8-inch oven-safe sauté pan, heat the oil over medium heat. Sauté the leeks and fennel for 2 minutes.

4. Add the garlic and bell pepper and continue to cook until vegetables are softened.

5. Add the arugula. Cook and stir until just wilted.

6. Pour the egg mixture into the pan. Using a heatproof rubber spatula, begin scraping the outside edges of the eggs into the middle of the pan, allowing more uncooked egg to pour to the outside rim. Continue moving the mixture in this manner until the eggs are about half way set.

7. Add the chopped herbs and quickly stir.

8. Place the pan in the oven and cook until the mixture is just firm through, about 6 to 7 minutes.

9. Slide the frittata out onto a serving dish and cut into wedges. Serve with smoked salmon.

https://www.pccmarkets.com/recipe/spring-herb-frittata-with-smoked-salmon-and-chevre-caper-basil-caponata/

Lemon Dill Baked Salmon

Yield: 4 servings

1 whole salmon fillet

1 tbsp olive oil

3 tbsp maple syrup

3 tbsp lemon juice

3 tbsp grainy mustard

2 tbsp dill

1 tbsp balsamic vinegar

2 tsp lemon zest

1 tsp garlic

salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Place salmon fillet on prepared baking sheet.

3. Combine remaining ingredients in a small bowl. Stir to combine.

4. Pour marinade over salmon. Let sit for 5 minutes.

5. Bake for 10 minutes, or until just cooked.

photo from Sarah

Salmon Chowder

Yield: 4-6 servings

2 tbsp olive oil

1 onion, chopped

4 cloves garlic, minced

2 stalks celery, chopped

2 carrots, chopped

1 parsnip, chopped

1 potato, chopped

1 litre water

1 tbsp apple cider vinegar

1 tbsp thyme

1 bay leaf

salt and pepper

2 salmon fillets, skin and bones removed, cut into 1-inch chunks

1 cup coconut milk

1 tbsp lemon juice

3 green onions, thinly sliced

1. In a large pot, heat the oil over medium heat. Add onion and cook for 5 minutes, stirring.

2. Add the garlic, celery, carrots, parsnip, and potato. Cook another 5 minutes, stirring, until the vegetables are lightly browned.

3. Add the water, vinegar, thyme, bay leaf, and salt and pepper to the pot. Bring to a boil. Reduce heat to low, cover, and cook for 30 minutes or until the vegetables are tender.

4. Place 2 cups of the soup in a blender, leaving the carrots behind, if possible as not to turn the soup orange. Blend until smooth, then add the purée back to the soup.

5. Add the salmon chunks and coconut milk to the soup and cook for a few minutes, just until the soup is piping hot (do not let the soup boil).

6. Add the lemon juice. Garnish with green onions before serving.

https://autoimmunewellness.com/from-scratch-salmon-chowder/

Slow-Roasted Salmon with Fennel, Citrus, and Chile

Yield: 4 servings

1 medium fennel bulb, thinly sliced

1 blood or navel orange, thinly sliced, seeds removed

1 Meyer or regular lemon, thinly sliced, seeds removed

1 red Fresno chile or jalapeño, with seeds, thinly sliced

4 sprigs dill, plus more for serving

salt and pepper

2 lb skinless salmon fillet, preferably center-cut

1/4 cup olive oil

flaky sea salt (such as Maldon)

1. Preheat oven to 275F. Line a shallow baking dish with parchment paper.

2. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in prepared dish. Season with salt and pepper.

3. Season salmon with salt and place on top of fennel mixture.

4. Pour oil over.

5. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30 to 40 minutes for medium-rare.

6. Transfer salmon to a platter, breaking it into large pieces. Spoon fennel mixture and oil from baking dish. Discard dill sprigs. Season with Maldon salt and pepper, and top with fresh dill sprigs.

https://www.bonappetit.com/recipe/slow-roasted-salmon-with-fennel-citrus-and-chiles

Salmon Burgers with Ginger and Cilantro

Yield: 4 servings

700g salmon fillet, skin removed

1 egg, lightly beaten

1 tbsp coconut flour

1/4 cup cilantro, chopped

2 cloves garlic, minced

1 tsp ginger, grated

1/4 tsp turmeric

1/4 tsp cayenne pepper

salt and pepper

1. In the bowl of a food processor, combine salmon, egg, coconut flour, cilantro, garlic, ginger, turmeric, salt, and pepper. Pulse gently until well combined.

2. Using your hands, form eight even patties.

3. Heat oil a nonstick skillet over medium heat. Add burgers to the skillet and cook for about 2 to 4 minutes, until golden brown, then carefully flip patty and cook for another 2 to 4 minutes.

https://www.ambitiouskitchen.com/thai-tuna-patties-cilantro-cabbage-slaw/

Salmon with Lemon and Herbs

Yield: 4 servings

4 fillets wild salmon, wild

1 tbsp olive oil

2 tbsp lemon juice

2 cloves garlic, finely minced

1 tbsp dill, chopped

1 tbsp parsley, chopped

1 tbsp tarragon, chopped

salt and pepper

1. Preheat oven to 325F. Line a baking sheet with parchment paper.

2. In a small bowl, combine the olive oil, lemon juice, garlic, herbs, and salt and pepper.

3. Place salmon skin side down on prepared baking sheet. Evenly spread the herb mixture over the salmon. Bake for approximately 15 minutes, or until fish flakes easily when tested with a fork.

UltraSimple Diet Companion Guide

Ginger Lime Salmon

Yield: 2 servings

1 tbsp olive oil

1 tbsp lime juice

1 tsp ginger, grated

1 tsp apple cider vinegar

salt and pepper

2 6oz salmon fillets

1. Preheat broiler to 425F. Arrange an oven rack 6 to 8 inches away from the broiler. Line a rimmed baking sheet with parchment paper.

2. In a small bowl, whisk together olive oil, lime juice, ginger, apple cider vinegar, salt, and pepper.

3. Pat salmon fillets dry. Lay flat, skin side down, on prepared baking sheet.

4. Pour marinade evenly over the salmon fillets. Allow salmon to marinade for 20 to 30 minutes.

5. Broil for 5 to 7 minutes, depending on the thickness of the salmon fillet.

https://autoimmunewellness.com/ginger-lime-salmon-watermelon-mint-salsa/

Turmeric Marinated Salmon

Yield: 3-4 servings

1/4 cup coconut milk

1 tsp turmeric

3 cloves garlic, minced

1 tbsp lemon juice

1 tbsp olive oil

1 tsp molasses

salt and pepper

3-4 thick fillet wild salmon, skin off

1. In a large bowl, combine all ingredients except salmon. Stir well.

2. Add salmon and gently coat thoroughly with the marinade. Cover the bowl and place into the fridge for 30 minutes.

3. Preheat oven to 350F. Line a baking sheet with parchment paper.

4. Place salmon fillets on prepared baking sheet. Pour all marinade over the salmon. Bake for 10 minutes, or until cooked through.

https://autoimmunewellness.com/turmeric-salmon-brochettes-with-a-chunky-tapenade-relish/

Salmon and Leek en Papillote

Yield: 4 servings

4 salmon fillets

salt and pepper

1 leek, thinly sliced

4 tbsp butter

4 slices lemon

4 tsp capers

4 sprigs dill

1. Preheat oven to 400F.

2. Cut 24 x 16-inch rectangle of parchment paper. Fold in half crosswise. Trim off corners to make a folded half-heart shape, and then unfold to make a large paper heart. Repeat 3 times.

3. Place salmon fillet on centre of one side of each half-heart.

4. Sprinkle each with salt and pepper.

5. Top each with a quarter of the leeks, one tablespoon of butter, one slice of lemon, one teaspoon of capers, and one dill sprig.

6. Fold paper over. Starting at rounded end, fold over edge, overlapping and pleating to enclose. Twist pointed end to secure.

7. Bake packets on large baking sheet for 10 minutes. Remove from oven and let stand for 5 minutes.

8. To serve, cut or tear open packet, being careful to avoid escaping steam.

http://www.canadianliving.com/food/recipe/salmon-fillets-en-papillote

Citrus Salmon Salad

Yield: 2 servings

1 cucumber, diced
2 oranges, segmented, juice reserved
1 avocado, diced
2 tbsp dill (or basil)
salt and pepper
8 oz salmon (fresh, canned, or smoked)

Dressing:
orange juice (reserved from segmenting)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp dijon mustard
salt and pepper

1. In a medium bowl, combine cucumber, orange segments, avocado, dill, and salt and pepper. Toss to combine.
2. Top with salmon.
3. Prepare dressing by combining all ingredients in a small jar and shaking well to emulsify.
4. Toss salad with dressing and serve.

Thai Salmon Fishcakes

Yield: 5 burgers

2 salmon fillets, boneless, skinless
1 stick lemongrass, finely chopped
1 small red chilli, finely chopped
2 tsp fish sauce
zest of 1 lime
1/3 cup cilantro, finely chopped
2 tbsp coconut oil

1. Place salmon in food processor and pulse a few times. If you don't have a food processor, chop salmon with a sharp knife into very small pieces.
2. Add remaining ingredients. Mix until thoroughly combined.
3. Divide mixture into 5 and shape into patties.
4. Heat oil in a frying pan over medium heat. Cook fishcakes for approximately 2 minutes on each side until golden brown.
5. Serve with dipping sauce.


http://cooklowfodmap.com/thai-salmon-fishcakes/