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Slanker Grass-Fed Meat

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Grilled Salmon

This was adapted from a recipe in Melissa Joulwan's incredible cookbook, "Well Fed Paleo Recipes for People Who Love To Eat."

Ingredients:

1 Tbs. coconut oil, melted (or 1 Tbs. Hawaii's Gold macadamia nut oil)

1 Tbs. fresh clementine juice (or fresh orange juice)

1 1/2 tsp. ground ginger

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 1/2 tsp. sea salt

1/4 tsp. ground cayene pepper

3-4 salmon fillets or one whole salmon (1 1/2-2 pounds), cut into individual servings

Instructions:

Mix all ingredients except the salmon. Place salmon in a glass dish and coat with marinade. Let sit in refrigerator at least 30 minutes. (Or, as I did when I made this, put the frozen fillets in the dish, cover with marinade and allow to stay at room temperature until thawed then grill immediately or refrigerate until ready to grill.)

To grill, preheat a gas grill on high with lid closed about 10 minutes. Place the salmon skin-side down, close lid, and set timer for 3 minutes. Then check that the salmon skin is beginning to blacken and separate from the flesh. Flip salmon, close lid, and wait another 3 minutes. Remove from grill and serve with a side of cauliflower fried rice.

As Ted said, this took salmon to a whole new level. Needless to say, it was delicious and of course really good for you!