Tag Archives: salmon

Salmon Avocado Mango “Tacos” | Paleo // Whole30

This was a leftover meal from the already ridiculously easy Salmon Avocado Mango Salad with Soft Boiled Egg that I made a few weeks ago.  I meant to do a follow up post right away, but…

You know….LIFE!  Summer has been kicking my arse lately!

In any case!  This is a great two-fer meal.  Make one and then the other the next day.  Isn’t that the mom holy grail???!!

Adjust the measurements as needed! 🙂Blog Whole30 Paleo Salmon Avocado Mango Lettuce Tacos-1 Blog Whole30 Paleo Salmon Avocado Mango Lettuce Tacos-2 Blog Whole30 Paleo Salmon Avocado Mango Lettuce Tacos-3From the original post (makes both meals!)

Ingredients (Would serve 4)

  • 3 6oz cans of wild Alaskan Salmon
  • 10 grape tomatoes (cut in half)
  • 1 large avocados
  • 1 Mango diced
  • 1/2 and inch slice red onion diced (or a scallion)
  • 1/3 cup diced pickles
  • Sea Salt and Pepper to taste
  • Head of Butter Lettuce
  • For garnish and a bit of heat- my favorite…Garlic Hot Sauce

Directions

  • Drain Salmon, place in large bowl, and break it up.
  • Dice tomato, avocado, mango, and onions and stir into salmon
  • Salt and Pepper to taste
  • Scoop into butter lettuce cups, and pierce with a toothpick and an extra tomato for garnish

Enjoy!

dit-elle-Lauren

Salmon Avocado Mango Salad with Soft Boiled Egg | Paleo // Whole30

Anyone else guilty of thinking up recipes about 30 minutes before you need to start making dinner?

There’s benefits to thinking on the fly, but a lot of times I’ll forget what I did.  That makes it hard to recreate if it turns out well.  I’m also forced to use what I have on hand, as a trip to the supermarket is out… Somehow, they always turn out ok…

This one was more than ok!  Light and refreshing, yet totally satisfying with lots of healthy fats!

So glad I wrote it all down 🙂Blog Paleo Whole30 Salmon Avocado Mango Salad with Soft Boiled Egg -1 Blog Paleo Whole30 Salmon Avocado Mango Salad with Soft Boiled Egg -2

Ingredients (Would serve 4)

  • 3 6oz cans of wild Alaskan Salmon
  • 10 grape tomatoes (cut in half)
  • 6-8 eggs (The Huz and I each had two, but Maya only had one)
  • 1 large avocados
  • 1 Mango diced
  • 1/2 and inch slice red onion diced (or a scallion)
  • 1/3 cup diced pickles
  • Sea Salt and Pepper to taste
  • Head of Butter Lettuce

Directions

  • Boil water and cook eggs for 7-8 minutes (I accidentally forgot to set the timer and cooked mine a little longer than I had planned)  7 minutes for a runny yolk, 8 for a soft one as pictured.  Take off burner and add cold water and ice until they are cool.  Very important to have them fully cool, in order to peel properly.  Set aside while you make everything else.
  • Drain Salmon, place in large bowl, and break it up.
  • Dice tomato, avocado, mango, and onions and stir into salmon
  • Salt and Pepper to taste
  • Set butter lettuce in a bowl, and scoop large cub of mixture on top.  Top with eggs.

Enjoy!

Next week, I’ll show you how I ate this for lunch the next day!  It was almost better!!

dit-elle-Lauren

Easy Herb and Parmesan Baked Salmon

This is a super easy way to prepare salmon! Brush with a little olive oil, fresh herbs, some cheese and bake! Even my kids loved it (to my surprise, because they have not been fans of fish lately) – win win! 🙂

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Ingredients

  • 1lb slab of salmon
  • 1 Tbsp olive oil
  • Some sprigs of fresh herbs (I used thyme and oregano), torn
  • Handful of parmesan cheese (omit if strict paleo)

Directions

  • Oil baking dish
  • Add salmon and brush lightly with oil
  • Sprinkle fresh herbs on salmon
  • Top with cheese
  • Bake @ 350 for 25-28 minutes

dit-elle-Esther

Smoked Salmon Dip

This is a classic Smoked Salmon Dip with a hint of lemon juice and chopped dill – delicious as an appetizer, great dish to bring to a party, and it can be dressed up or down. Serve with cut vegetables, crackers, or toasted baguette!

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Ingredients

  • 8oz cream cheese
  • 2 Tbsp chopped fresh dill
  • 1 Tbsp fresh lemon juice
  • 4 oz smoked salmon, chopped and divided
  • Dill springs (for garnish)
  • Serve with fresh cut vegetables, crackers or toasted bread

Directions

  • Combine first three ingredients in a food processor
  • Add half of the salmon and process until smooth
  • Fold in remaining half of salmon
  • Garnish with dill sprigs
  • Yields 12 servings

Super mom tip: This dip makes very well ahead of time. Simply cover and refrigerate a day in advance.

dit-elle-Esther

 

Salmon with Dill Cream

One of our weekly staples is baked salmon as the kids still like and eat it (yay! :)). Salmon and dill are a Scandinavian specialty (think Lox and dill), and the flavors work very well together. Here’s a quick and easy salmon dressing!

Blog dill cream salmon

Ingredients

  • 1/4-1/2 cup mayonnaise
  • 1 Tbsp chopped fresh dill
  • 2-3 Tbsp Fresh lemon juice or till you reach desired consistency
  • 1-2 lb slab of salmon

Directions

  • Whisk together dressing ingredients
  • Lather on slab of salmon
  • Bake for 25-28 minutes
  • Garnish with fresh dill and lemon wedges

dit-elle-Esther

Pesto Baked Salmon

Baked salmon is one of our weekly staples as the kids both love it (so far! :)). I usually drizzle some olive oil on and bake as is, but a nice variation is to top with fresh pesto and bake it. Easy dinner? Yes please! 🙂

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Blog pestosalmon2

Ingredients

  • 1lb slab of salmon
  • 1 Tbsp (or more) pesto

Directions

  • Oil baking dish
  • Cover salmon fillet with pesto
  • Bake @ 350 for 25 minutes

dit-elle-Esther

Salmon Salad with Avocado Dressing

I’ll reiterate that I am in no way consistent with the Paleo diet, but the idea totally intrigues me.   Even more so since Esther eats mostly Paleo.  If you have questions about Paleo eating, for sure check out her other blog post here.  I don’t have any health issues, but I do love the idea of eating clean and obviously healthy.  That said…with teenage boys that split their time between households…paleo eating is not going to happen full time.  I’m already too healthy for their tastes 🙂Blog Paleo Salmon Avocado Salad-7Ingredients

  • Salmon (amount depends on how many people you have to feed)  I may have cheated and used leftover salmon that my dad smoked, but I’m including a marinade and instructions for what I would have done had I not had that 😉
  • Tomatos (I used Costcos cherry variety pack-so colorful and delicious)
  • Yellow, Red, and Orange Bell Peppers
  • 1 shallot or half a red onion
  • 1 Large Avocado (if small use two, use half/one for the salad, half/the other one for the dressing)
  • I do a mix of organic greens and Costco’s Kale, Broccoli, Brussel Sprouts Salad (hold the dressing, craisins, and seeds for this)

Salmon Marinade

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Pure Organic Maple Syrup (some debate if this is Paleo, but could use raw honey too)
  • 1 lemon sliced
  • grind sea salt/pepper over

Salad Dressing

  • 1/2 large avocado (or one small)
  • 1 Tablespoon Pure Organic Maple Syrup (some debate if this is Paleo, but could use raw honey too)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Aged Balsamic Vinegar (also some debate if this is Paleo-can skip and still be tasty!)
  • 1/3 Cup Water
  • Freshed cracked pepper to taste

Directions

  • Preheat oven to 450
  • Marinate Salmon for at least 30 minutes, skin side down, and place sliced lemons on top.
  • Bake at 450
  • Cut all the veggies/avocado (I usually precut 3 peppers and keep them to toss in salads throughout the week)
  • Dump all the ingredients for the dressing in a blender and mix (the consistency will be thick, but it coats the salad pretty well)
  • Toss salad and dressing and then top with shredded bits of salmon. 
  • We added Sriracha for some added heat, but not for Maya 😉

Enjoy!dit-elle-Lauren