Lemon-Ginger Salmon {Paleo, GAPS, AIP}

Megan Main Dishes, Whole Food Recipes 19 Comments

Fresh salmon doesn’t need a lot of lovin’. It’s so good with a simple preparation: lots of fat (my mom always used a generous amount of olive oil), sea salt and garlic. Served with sauteed spinach or a garden-ripened tomato salad, simplicity never tasted so good.

In the past few years we’ve had a friend give us salmon who fishes for them in Alaska. They freeze the fish directly on the boats and bring them down to the lower 48 to sell. Having worked at a sushi restaurant in Seattle I know that frozen fish can be excellent. All salmon eaten raw must be frozen for a minimum of 3 weeks to kill potential bacteria. But cooking frozen salmon that I’d defrosted myself intimidated me. If it wasn’t fresh from a good fish market would it taste as good? For those on a budget, who may buy frozen salmon from the grocery market, will it turn out well?

Here’s a recipe that bound to assure you. Whether you have perfectly fresh salmon from a great fish monger or sustainably-caught wild frozen salmon from the grocery store, these Asian flavors please and deliver.

How to properly defrost frozen salmon? Unwrap it while it’s still frozen; then defrost it in the fridge on a large plate or platter. This may take 6-8 hours; so plan ahead.

Please note with particular interest how long to cook salmon. I believe that most Americans overcook salmon. This is a crying shame. Remember, any bacteria have been killed. Just like with red meat, rare-medium rare is the goal for optimum nutrition and flavor, not to mention the texture. This is especially true for salmon you buy frozen. Overcooking it will make it dry and unpalatable.

In Recipe notes I share some tips on how to determine when your salmon is done. Prevent overcooking. Be a hedonist. Loosen up. ūüôā Eat a bit of warm, moist meat. It tastes better. Enzymes and vitamins perish upon cooking. From Weston A. Price to Joseph Mercola to the latest Paleo authority, raw meat and meat cooked to medium rare are espoused as the nutrient-dense ideals. Leave overcooked salmon in the past and dive into living food.

Lemon Ginger Salmon- Paleo and GAPS

If you also like the look of the ^^^ (candy-like) roasted delicata squash you see above ^^^ tune in to my Periscope broadcast on the topic, coming up soon! In two¬†Wednesdays (11/18/15) at 10:30ish a.m. (right after @tradcookschool completes her Scope) I’ll share How Best to Cook Delicata…so it tastes like candy (only better)!

I finally started Twitter-ing, too! Follow my Periscope and Twitter accounts at @megeatbeautiful

This coming Wednesday’s Periscope? 11/11 at 10:30ish a.m. I debut my first Scope! I’ll be showing you my JUN! and talking about Jun in general: What is it? Is it hard to ferment? See my scobies. Learn a bit of the history. Hear a tip for making your future jun successful!

Lemon-Ginger Salmon {Paleo, GAPS, AIP option}
Yum
Print Recipe
Servings
5-6 servings
Cook Time
15 minutes
Servings
5-6 servings
Cook Time
15 minutes
Lemon-Ginger Salmon {Paleo, GAPS, AIP option}
Yum
Print Recipe
Servings
5-6 servings
Cook Time
15 minutes
Servings
5-6 servings
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 375 degrees. Grease a casserole dish. Set aside.
  2. In the blender combine whites of onions, oil, ginger, garlic, amino acids, lemon juice, zest, honey and sea salt. Pulse to combine, until whites are cut into small pieces, but not fully pureed.
  3. Place cold salmon fillets in greased casserole dish. Pour marinade over salmon and allow to sit out for 20 minutes.
  4. Bake for 10-13 minutes, without overcooking. If white proteins begin to emerge to the surface you have cooked it too long. The center should still be bright pink and be tender when pushed down with an index finger, not too firm.* (*see Recipe notes)
  5. Garnish with green onion's greens.
Recipe Notes

*How to know when your salmon is done

Touch your thumb to your index finger, very lightly; don't tense the muscle. The fleshy part ofhow to know when salmon is done your lower thumb on your palm is the firmness you're looking for, soft enough to push down into but with a little resistance.

When salmon is overcooked it is opaque inside, a dull pink, and dry. You want it wet and glossy, very moist. It will be hot and cooked, but it will still be bright pink. The edges may be more cooked with some of the white proteins having surfaced; that's fine. But don't overcook the center.

If you're not familiar with coconut amino acids, it's an excellent alternative to soy sauce.

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