This salmon is absolutely incredible. It is inspired by my popular Bacon-Date Crusted Salmon that you can find here and is also in The Healing Kitchen. It’s just a lovely combination of smokey, sweet, garlicky, herby, buttery salmon deliciousness. If you haven’t made it yet, please go do so! Especially if you are on the elimination phase of the Autoimmune Protocol. This recipe below for Macadamia, Date & Rosemary Crusted Salmon requires a macadamia reintroduction (der!) and I like it even more than the original bacon version! The topping is like candy (which is why it will be featured in a dessert recipe at a later date)!
Woohoo! I got around to re-photographing this recipe because the picture didn’t do it justice. THIS IS THE BEST SALMON DISH I HAVE EVER EATEN – PLEASE MAKE IT! I want everyone to have a foodgasm over this salmon!! The rosemary pops through the crumble but doesn’t overpower it, and there’s just something so creamy and succulent about macadamia nuts and dates when combined! I almost ate too much of the crumble and didn’t have enough to coat the last piece of salmon, so don’t do as I did and nibble, nibble. Or do as I did, and have zero regrets over a half-naked crusted salmon.
You haven’t lived until you’ve eaten sweet & savory crusted salmon!
Macadamia Date & Rosemary Crusted Salmon
- 1/2 cup dry roasted and salted macadamia nuts
- 5 soft Medjool dates, pitted
- 1 teaspoon finely chopped rosemary
- 1/4 teaspoon truffle salt or sea salt
- 4 6-ounce filets of wild-caught salmon, patted dry
1. Preheat oven to 425 degrees and arrange an oven rack in the center of the oven. Line a rimmed baking sheet with parchment paper.pan>
2. In a food processor, combine nuts, dates, rosemary, and sea salt until chopped to a fine, sticky crumble.pan>
3. Press a couple tablespoons of macadamia crumble onto "meaty" side of salmon to coat. Save extra crumble for a delicious recipe to come later this week!pan>
4. Bake in preheated oven for 8 to 12 minutes (depending on the thickness of your salmon filet) until the center flakes easily with a fork and is a medium pink. pan>
Growing up with a Lebanese father and very traditional Lebanese extended family, our holidays and celebrations were founded on the four major food groups: hummus, tabbouleh, roast chicken, and ma’amoul. Ma’amoul is a very traditional Arabic cookie made from semolina and butter and filled with a variety of sweets like dates, walnuts, and pistachios. The cookie is a dense, crumbly shortbread-like exterior with a sweet, orange-blossom or rose-water scented filling.
Have you tried orange blossom before? It is such a delightful eating experience. The smell of it alone reminds me of sunshine and butterflies but it’s unique flowery taste is something to be remembered. You can find it at nice spice stores or at Middle Eastern grocers (or via the Amazon link in the recipe below). My Paleo version of these cookies uses almond flour, coconut flour, and palm shortening, and is less dense and more soft than traditional ma’amoul, but the flavors are still spot-on and bring me back to childhood.
I am so excited to share this recipe with you guys, and especially with my fellow Middle Easterners who don’t have to go through another holiday season without their beloved ma’amoul. The decorative cookie is formed using a tabi, a beautiful wooden cookie mold. You can find a similar one on Amazon HERE. If you don’t have a cookie mold, you can use the directions below and maybe hand carve some pretty decorations into your molded cookie dough with a butter knife? You know – the ancient art of cookie decorating is making a comeback. Which reminds me: why haven’t hipsters made the cookie the new “It” food yet? Poor cookies got beat out by cronuts and waffle sandwiches.
Paleo Date-Filled Arabic Cookies (Ma’amoul)
Makes 8 cookies | Prep Time 20 minutes | Cook Time 17 minutes
12 large Medjool dates, pitted
2 T unsweetened coconut flakes
1 tsp orange zest
1 tsp orange blossom water
1 T water
Pinch sea salt
1 ½ c almond flour (I use Honeyville brand)
2 T coconut flour
½ cup palm shortening
1 T gelatin
1 tsp orange blossom water
¼ tsp cinnamon
Pinch sea salt
- Preheat oven to 325 degrees. Grease a baking sheet lightly with palm shortening.
- Place Date Filling ingredients in a food processor and process until smooth. Spoon into a small bowl and set aside. Wipe the processor clean.
- Place Cookie ingredients in the food processor and process until a dough forms, about 20 seconds. Scrape down the sides if needed and process a few seconds longer. Remove dough from processor and form into a large ball.
- Divide dough ball into 8 even pieces. Flatten each piece of dough in the palm of your hand into 3-inch circles. Place 1 T date filling in the center and fold the dough over the date mixture. Pinch closed to cover the date filling and gently roll the cookie in your hands to form a ball (the date mixture should stay on the inside).
- If using a tabi, press dough ball gentle into mold and tap on counter to transfer it to the baking sheet. If not using a tabi, press dough into an ice cream scoop to form a mound shape and release onto the baking sheet. Repeat with remaining 7 pieces of dough.
- Bake 325 degrees for 17 minutes until the bottom is golden brown and the tops of the cookie are lightly browned. Let cool to room temperature completely before serving. Serve at room temperature or cold. I like them straight out of the freezer (they don’t freeze solid).
I made this recipe awhile back for a guest post, and then I ended up doing another recipe and totally forgot about my cinnamon rolls! Hello!? That is an egregious mistake to make in the AIP community. This recipe does have a few steps, but it takes me less than 30 minutes to throw together! They aren’t soft and chewy like normal cinnamon rolls since there’s no yeast or eggs, but they are very reminiscent of the taste, and I actually prefer the crunchy, chewy, and gooey texture of these to regular cinnamon rolls.
This recipe makes 6 rolls, but it can be easily doubled for a larger gathering. You can also change up the filling by adding different fruits, a combination of berries or stone fruit sounds delicious to me! Enjoy this long lost recipe… I tested it 4 times to get the right ratio of tapioca and coconut flour for the texture I was going for! Have a wonderful weekend, and go try something new. We are going for a new bike ride to check out a pie shop for my husband who has a demonic sweet tooth. I’ll just be admiring the architecture along the way. I will of course be forced to watch at least 2 football games (growl.)
My hands are the size of a 5-year-old’s but these rolls are a nice, hefty size! As they should be, darn it!
Rustic Apple-Cinnamon Rolls [AIP Friendly]
Makes 6 rolls | Prep 25 minutes | Cook 23 minutes
Time Saving Tip: while the sweet potatoes are steaming, make the filling!
2 cups peeled & diced white sweet potato*
2 T melted coconut oil
¼ c unsweetened applesauce
¼ cup coconut flour
1/4 cup tapioca flour/starch
1/2 tsp cinnamon
¼ tsp fine sea salt
½ tsp baking soda
*The flesh should be white. The Japanese purple-skinned or California white-skinned varieties both work here.
- In a steamer basket set over a pot of boiling water, steam the sweet potatoes for 15 minutes, covered, until they easily break apart with a fork.
- Place sweet potatoes, applesauce and coconut oil in blender/food processor. Blend until smooth and no lumps remain. Alternatively, you can mash in a bowl until smooth.
- In a medium bowl, mix coconut flour, tapioca, cinnamon, salt, and baking soda. Using your hands, mix sweet potato dough into dry ingredients, kneading to fully incorporate.
- Place dough on parchment-lined baking sheet. Using your hands, form dough into an even, compact rectangle, about ¼ inch thick.
1 cup finely diced Granny Smith apple
1 T coconut oil
5 large Medjool dates, pitted
1 ½ tsp cinnamon
Pinch sea salt
- In small saucepan, cook apple in coconut oil over medium-low heat for 5-7 minutes until softened.
- While the apple is cooking, place dates in small bowl filled with ½ cup filtered water. Microwave for 1 minute. Reserve all of the liquid!
- Add dates, ¼ cup reserved liquid, cinnamon, and sea salt to the pan. Break dates and apples up with a wooden spoon as they cook down. Once liquid has evaporated, add remaining ¼ cup reserved liquid and simmer, stirring, until a thick paste has formed, about 2 more minutes. Remove from heat immediately.
- Spoon filling mixture on top of dough, covering entirely.
- Use the parchment paper to assist rolling the dough into a cylinder by starting with the short end of the rectangle and rolling away from your body. Ensure seam side is down.
- Using a sharp, serrated knife, slice roll into 6 even pieces. (Note: Place dough in refrigerator for 5-10 minutes to make it easier to cut.)
- Gently re-shape the dough into circles and lay face up on parchment paper.
- Bake in 350 degree oven for 23-25 minutes until golden brown. Drizzle with melted coconut butter.