Baked Wild Salmon Over Spinach

This past week we were fortunate enough to come across wild salmon at the Costco.  Their farm raised salmon is delicious and economically friendly, but this past visit all that was left was the wild salmon.  It was so pink and vibrant it made the other stuff looked like canned fish in comparison.  With the skin on and everything, it was a perfect change of pace.

We diverged from our typical cooking of the salmon just a bit, but it totally paid off.  We used:

  • One 2 lb salmon filet
  • 1 Tbs ghee
  • 4 cloves minced garlic
  • 1/2 cup white wine
  • Spinach
  • Lemon wedges to garnish
After preheating the oven to 375ºF, we placed the salmon in a Pyrex dish and brushed the fish with melted ghee and minced garlic.  
The white wine was added for subtle flavor (we used a less sweet Chardonnay) and to keep the fish as moist as possible.  We put foil over the salmon and put it in the oven for 25 minutes.
The fish was absolutely fantastic.  Flavorful, flaky, and great with the fresh spinach.  The lemon was nice to squeeze over the mixture, but I would not have missed it should we not have had lemon on hand.  I will definitely keep my eye out for fresh salmon more often, and hope you will do the same.

The best part about working from home… Part 1

I love working from home, which I do on average once a week, for a number of reasons. It saves me on commuting costs, I get to sleep in, I can work in my pjs if I want to, etc. One of my favorite perks is the ability to make whatever I want for breakfast. I’m in no rush to catch the metro the mornings I work from home, and that gives me the time to make something more creative than scrambled eggs and bacon (not that I don’t love those… I do! but variety is necessary sometimes).

Last week, I worked from home once and this week, twice. This post is the first of a 3-post series in which I’ll share three yummy breakfast creations that came out of my few extra minutes on those mornings. 🙂

Poached Egg and Smoked Salmon over Roasted Asparagus and Red Bell Pepper

Ingredients

  • 4-5 asparagus stalks
  • 1 large, roasted red bell pepper from a jar or can (or a large, fresh red bell pepper)
  • 1 egg
  • 1- 2 thin slices of smoked salmon
  • a drizzle olive oil or ghee for roasting the veggies (I used ghee for my asparagus)
  • a small splash of coconut vinegar for poaching the eggs (optional)
  • a sprinkle of salt*, pepper and chopped fresh dill to taste

Method

  1. Peheat the oven to 400 degrees F.
  2. If you don’t have roasted red bell peppers in a jar or can, roast the red pepper for about 45 min (or until the skin is just about to blister; if you like it black, leave them in longer).
  3. About 10 minutes before the red bell peppers are ready, add the asparagus with a drizzle of olive oil or ghee on top to the oven for roasting.
  4. Meanwhile, bring a small pot of water to a light, rolling boil.
  5. Add a small splash of coconut vinegar if you like.
  6. Crack the egg into a small bowl and carefully drop it into the boiling water. If you want, you can take a small spoon and gently push the egg whites towards the egg yolk to keep it all together. I haven’t found this method to be particularly effective, but some people do.
  7. Wait 3 minutes for the egg to cook (I actually prefer to wait about 5 minutes because that will make the yolk just a little less runny).
  8. Using a slotted spoon, scoop out the egg from the boiling water, and set aside on a small plate or clean bowl.
  9. Once everyone has been cooked, pile up your plate (or bowl): first, the asparagus; second, the red bell pepper (I got fancy and tried to wrap my asparagus with the red bell pepper, but you don’t have to do that); third, the poached egg; fourth, the slices of smoked salmon; last, but not least, spinkle on your desired amount of salt*, pepper and freshly chopped dill!

*Note: Smoked salmon is naturally very salty, so if you use any at all, I caution you to use very little!

This recipe is Paleo-friendly, Whole30-friendly if you use a fresh red bell pepper or if you make sure your jar/can of roasted red bell peppers doesn’t have any additives, and 21DSD-friendly. Enjoy!

Basil Salmon Scrambled Eggs

Last night’s dinner of basil salmon burgers was great, but we only made six patties because we knew we wanted to repurpose some of the salmon mixture. In order to enjoy this delicious recipe again next week, we froze most of the mixture but saved just a couple spoon-fulls in the fridge for breakfast this morning.


I cooked it over a medium high heat with a little bit of olive oil; and then I added four eggs, beaten, to the pan. I scrambled it together while it cooked and it smelled amazing! The sweet and salty salmon wafting up from the pan had me drooling in no time.

I packed half the resulting basil salmon scrambled eggs into a container for Brent to take to work, and put the other half in the fridge for me (since I’m working from home today). We drank our homemade carrot juice and off he went to work.


Then, around 11 a.m. I finally felt hungry and so I reheated my portion of the basil salmon scrambled eggs. It was heavenly! The eggs took on all the delicate flavors of the garlic, basil and salmon. The saltiness of the dish was just right, and reminded me of bacon-scrambled eggs (one of my favorites breakfast items). Next time, I think I’ll garnish them with some fresh basil.

Basil Salmon Burgers

These burgers were a foray into salmon’s uses; I’ve never strayed from broiling or grilling salmon, but I am pretty impressed with the digression.
This recipe is from Loren Cordain’s The Paleo Diet Cookbook and I strongly recommend it as a resource to anyone looking to bring more paleo cooking into their kitchen.  All of his resources are great, so check them out.
We ground up a large cut of salmon using our Ninja, and added in the garlic and basil to the mix.  With some eggs and onion powder, it all really came together.
The burger was crispy on the outside but still juicy in the middle.  The seasonings add a nice balance to the fish and it’ll make great leftovers crumbled over salads for the next few days.
There’s still a lot of spinach in the house, so we tossed the burger over a bed of spinach, but there’s chicken salad and more to come this week.