Zesty and Saucy Salmon
We used to always make a wonderful salmon dish that we served with a black bean salsa, avocado salad and brown rice. It was one of my favorite recipes and I’ve since cleaned it up and made it paleo friendly. This recipe packs an amazing punch when it comes to nutrition. Salmon. pumpkin seeds, avocado and fresh herbs all add up for a nutrient dense combo.
Vitamins, minerals and fat…Oh My!
A Little Information About Salmon
The lovely “pink” fish
All species of wild-caught Salmon from Alaska, Washington, Oregon and California are sustainable choices. I buy my wild-caught Salmon at my local Migros. Don’t overlook frozen fish if you live in a land locked country like I do. It may end up being much fresher than the fresh stuff at the fish counter. The best way to store fresh Salmon is to remove it from the store packaging and then rinse it and store it in a plastic bag. Place the bag in a large bowl with ice in your fridge until ready to cook. I always try to cook my fish the same day I buy it if I’m using fresh fish, but it will be fine for a day or two. Have a look here for everything you ever wanted to know about the nutritional content of Salmon.
- 500 grams salmon (about a pound)
- salt and pepper to taste
- 2 Tablespoons fresh chopped cilantro
- 1 Tablespoon fresh chopped mint
- 1 Tablespoon fresh chopped basil
- 3 Tablespoons lemon juice
- 3 Tablespoons olive oil
- 1 Tablespoon chopped pumpkin seeds
What to do
- Pre-heat your oven broiler. Salt and pepper your Salmon fillets and place them on a foil lined baking sheet.
Ready to go under the broiler
- Place them under the broiler for 10 minutes (or until browning and flaky).
- Make your sauce while the Salmon is cooking.
- Start by chopping your pumpkin seeds.
- Then chop your fresh herbs.
- Mix all sauce ingredients together in a small bowl and add salt to taste.
- Spoon your sauce over your Salmon before serving. We like to serve this dish with sliced avocado (which we also drizzle the sauce over—YUM!)
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