I got a bag of Meyer lemons at Trader Joe’s yesterday and knew I had to put them to good use. If you haven’t played around with these lovely little lady lemons, they taste like a mix between a citrus-y lemon and a sweet mandarin. It’s a very unique flavor and lends itself well as a complement to rich, fatty wild salmon.
Don’t be fooled by the title of this recipe though – it is by no means sweet and saccharine. Gently simmering fresh-squeezed Meyer lemon juice with a bit of coconut sugar and sea salt actually results in a delicious bright and tart liquid that the salmon pieces cook in. I find it best to use skinless salmon in this recipe for the most even cooking, but I typically consume the skin of wild salmon. The basil is the perfect pairing to the tartness of the salmon because it actually adds a complex sweetness to the dish.
They would go so well together! If you drink wine, I shall suggest a Sauvignon Blanc as the perfect pairing! Yes, I shall. I just texted my brother-in-law that my new house makes me want to drink wine during the day. The kitchen is gorgeous and the floor plan is open concept which makes me wonder why sectioned homes were even a thing in the 50’s and 60’s. Who wants to live in a box inside a box? Not this mouse.
I’m fairly obsessed with my new neighborhood as well because it’s about a 2 mile walk to the beach and has beautiful old Florida trees. I usually curse the humidity but it’s nice to have that fresh-faced glow back. Although my hands and feet look like a baby Shrek. We will just focus on my dewey skin to keep things positive.
Right now I’m diffusing this Holiday Blend of essential oils while watching Bravo with the Christmas tree on while my baby naps. It’s kind of perfect. I should be cleaning, or building furniture, or watering my plants, but I’m taking a few hours of me-time which hasn’t happened much lately.
I can’t go long without a good restful day. I’ve learned my lesson the hard way by over-scheduling myself, so now I try to live a leisurely life as much as possible. Which means hand-squeezing lemons and frolicking to Christmas tunes while no one is watching.
Meyer Lemon Caramelized Salmon
- 1/4 cup Meyer lemon juice, fresh-squeezed
- 1 tablespoon coconut sugar
- 1/4 teaspoon sea salt
- 2 6-ounce filets of wild salmon
- sliced fresh basil leaves, for serving
In a medium-size stainless steel saucepan
, whisk together the lemon juice, coconut sugar and sea salt
. Bring to a simmer over medium heat, stirring frequently for 4 to 5 minutes until the liquid is darkened and caramelized. It will not thicken into a caramel.
Meanwhile, chop salmon into 1-inch pieces. In two batches, cook salmon pieces for 2 minutes per side for a total of 4 to 5 minutes until the center is no longer a translucent pink. Transfer salmon to a serving plate, drizzle any leftover liquid on top, and sprinkle with a bit more sea salt
and the fresh basil.
I prefer thick filets of salmon for this recipe since we are chopping them into chunks.
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>
I guest-posted this recipe a few weeks ago on Autoimmune Wellness for my monthly contribution! Back then, nectarines were in their prime (especially those delicious little succulent ones from California!) Now you’ll see them less frequently in stores and farmer’s markets, but not to worry because you can definitely use any seasonal fruit to replace the nectarine such as plums, pears, and even apples! The salmon here, especially when using wild coho, is so buttery and crazy flavorful. I love simply prepared salmon; it’s my favorite food especially as of late. My body has been craving & loving seafood and it has been making up the bulk of my protein. I have got to come up with an AIP-friendly cocktail sauce because my shrimp have been so lonely without it!
Wild Salmon with Nectarine-Cucumber Salsa!
Here are some more of my favorite G&E seafood recipes I make frequently for you to check out too! Enjoy a boost in gut health and brain health with these omega-3 heavy hitters!
This Paleo salmon entree is crusted in crushed rosemary pork rinds and baked to buttery perfection and then served with dairy-free lemon cream sauce for dipping!
I never thought I would be a person who enjoys eating fried pig’s skin. In fact, pork rinds freaked me out when I was a kid, and I believed they were only for truck drivers and men at truck stops. Anything to do with trucks = crunchy porcine dermis. Then I had them at Publican in Chicago, and I was like “I am a long lost trucker. My heart is made for the road.” Not really, but now I get super excited when I see them on menus or at farmer’s markets these days! Well when Bacon’s Heir came out with an AIP-friendly flavor last year, I ordered a big case of them. I recall going through them rather quickly. So quickly that we thought someone broke into the apartment and stole half the lot. I’d never heard of that company prior to them making a bit of a name for themselves in the Paleo community. I remembered seeing a couple bloggers use their “Pork Dust” to crust different cuts of meat and for tempura style vegetables.
Since I’m traveling a good bit for the next 2 weeks, I wanted to bring along a few hearty AIP staples so I didn’t blow up into smithereens out of hangriness. I double checked my spelling of smithereens on Google and was pleased to find out I spelled it correctly on the first go. Brings me back to 5th grade spelling bee (2nd place). Lost on “government”. Little did I know that word would continue to be the bain to my Millenial existence for years to come.
On Friday, I’ll be posting a delicious side dish recipe that would wonderful with this salmon that also uses the Lemon Cream Sauce. You’ll just need carrots and olive oil for it, if you want to plan your shopping list before then!
Rosemary Pork Dusted Salmon
- 1 lb wild salmon filets, pins removed
- 2 to 3 tbsp Lemon Cream Sauce
- 1 cup Bacon's Heir Rosemary Sea Salt Pork Clouds*, finely crushed in a blender
- 1/2 tsp sea salt
- Lemon slices for serving
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Coat tops and sides of salmon with cream sauce which will help pork dust adhere.
- Mix Pork Clouds with sea salt and press into the top and sides of salmon to make a medium-thickness coating.
- Bake for 12-15 minutes depending on thickness of salmon for fully cooked salmon. For medium cooked salmon, bake for 10 minutes or until the center remains a deep pink color.
- Broil on high for 2 minutes until the top is crispy and golden.
- Serve with lemon slices and leftover Lemon Cream Sauce.
*If using plain pork rinds (or "chicarrones"), add 1 tsp finely minced fresh rosemary to blender with pork rinds and sea salt.
Make it a meal by adding these Blistered Carrots with Lemon Cream Sauce as your side dish!
Blistered Carrots with Lemon Cream Sauce
- 1 tbsp olive oil
- 8 large carrots, rinsed and dried
- 1/4 tsp sea salt
- Lemon Cream Sauce, for serving
1. Preheat oven to 400 degrees.
2. Heat olive oil in a large oven-proof skillet over medium-high heat.
3. Blister carrots by sprinkling with sea salt and searing for 2 to 3 minutes per side for about 6 to 8 minutes total. Watch as the carrot goes from a golden yellow in spots to a blistered and charred look (only in spots). Remove from heat at this time.
4. Finish cooking ovens in the oven by roasting for 15-20 minutes until fork tender. Be sure to flip carrots over halfway through cooking time.
5. Pour desired amount of Lemon Cream Sauce in the bottom of a serving dish. Lay carrots on top and serve warm.
Make It A Meal! Serve with broiled or pan-cooked salmon or cod with extra Lemon Cream Sauce ladled on top!
You don’t see bacon and salmon together frequently in recipes, but I’m here to say that is a culinary mistake. Flaky salmon takes on a sweet, smokey flavor when crusted with chopped bacon, herbs, and a little lemon to round things out. This is a recipe easy enough to whip up on a weeknight but also special enough to serve to company!