Tag Archives: salmon

Salmon Avocado Mango “Tacos” | Paleo // Whole30

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

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!!

Easy Herb and Parmesan Baked Salmon

1 Reply

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! 🙂

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

Smoked Salmon Dip

2 Replies

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!

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.

Salmon with Dill Cream

Pesto Baked Salmon

2 Replies

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! 🙂

Ingredients

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

Directions

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

Salmon Salad with Avocado Dressing

5 Replies

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 🙂Ingredients

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!

Baked Salmon

2 Replies

I don’t know why I used to be scared to cook fish. I guess it was the fear of the unknown. Ok, and kind of the smell haha 🙂

Living in the NW, we are SO lucky to have access to amazing fresh fish, so I decided to get over my fear. What I found out? It’s EASY!

Honestly, I change up the marinade depending on what’s in my fridge, but usually I do something sweet + something salty + a little kick. It’s Here’s what I did this last time…

Ingredients

2 Tablespoons olive oil
2 Tablespoons red wine vinegar
1 tablespoons real maple syrup
1 teaspoon grated fresh ginger (I cheat and use this)
2 Tablespoons chopped chives (happened to have some left over from a previous dinner 🙂
A little sea salt and Pepper
3-4 salmon filets

Directions

Preheat oven to 450
Line a baking pan with tin foil (makes the clean up SO easy!) and lay salmon skin side down.
Mix all the ingredients in bowl and pour over the salmon
Bake for 12-14 minutes (depends on the size of your filets)
Serve with a side salad and some crusty bread (<–not paleo), and you’re done!

In case you were wondering if it’s child friendly, Maya CHOWED this down.

Salmon, potato and spinach soup

2 Replies

I’ve been making a lot of soups recently – especially since we are having this unusual cold spell with temps in the teens at night and barely above 32 in the day! Brrr…! Hot soup to the rescue – easy, yummy and quick!

Ingredients

2 tablespoons butter
1 leek (white and pale-green parts only) — halved, rinsed and thinly sliced (or 1 onion, chopped)
3 cloves garlic, minced
4-8 small red or gold potatoes, scrubbed and halved (some paleo purists don’t eat white potatoes, so cauliflower would be a great substitute)
Salt and pepper, to taste
5 cups vegetable or chicken stock
1 1/2 pounds salmon fillet — skinned, boned and cut into 1-inch cubes
1/2 cup half-and-half (or coconut milk for paleo)
1 tablespoon chopped fresh dill (I used 1 tsp dry)
5 ounces baby spinach

Directions

Melt butter in a heavy sauce pot over medium heat.
Add leek and garlic, stirring occasionally, until leek is soft, about 5 minutes.
Stir in potatoes and cauliflower; season with salt and pepper.
Pour in stock and bring to a boil.
Reduce heat to a simmer and cook until vegetables are fork tender, 7 to 9 minutes.
Add salmon and simmer until just cooked through, 3 to 5 minutes.
Stir in half-and-half, dill and spinach and briefly cook until spinach wilts and soup is heated through.

You can make this paleo by substituting coconut milk for the dairy.

Paleo Salmon Chowder

2 Replies

I’m taking a break from pumpkin today and making this hot and delicious salmon chowder that is full of veggies and protein! I love making this with a combination of canned AND fresh salmon – but you can do one or both – whatever is easier for you! As there are no flour/grains, dairy or legumes in this recipe, it’s very paleo friendly!

Ingredients

3 slices of bacon, diced
1 small onion, finely chopped
1 tsp dried dill or 1 Tbsp fresh dill
1 bay leaf
1/8 tsp cayenne pepper or to taste
black pepper to taste
2 stalks celery
1-2 cups finely chopped or small cauliflower florets
1 1/2 cups chicken broth
One 7.5oz can salmon (red, pink or other) including juices
One 14 oz can coconut milk, full fat
Extra minced dill for garnish

Directions

Cook the bacon in a large saucepan over medium-low heat until bacon fat is released. Add onion, dill, bay leaf, black pepper, cayenne, and cook until bacon is firm but not crispy
Add celery, cauliflower and chicken broth and simmer until vegetables are almost tender, 5-7 minutes
Add salmon chunks and juices and simmer for a few more minutes
Stir in coconut milk and simmer
Remove bay leaf before serving

Super mom tip: This recipe does great in the freezer. Freeze small batches of soup for easy re-heating later!

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