Paleo Salmon - Roasted and Salmon Crepes




Today I'm going to give you a very simple marinate that works very well with salmon and many other types of fish and seafood as well.


I normally do this in the oven, but you could also grill it on the barbecue if you wanted to.

Paleo Salmon

Ingredients :

-  olive oil
-  chopped garlic in oil (you can buy this in little jars)
-  chopped dill
-  salt and pepper


Directions :

-  Preheat oven to 375'F
-  Mix the dill and garlic with enough olive oil to make a paste.  Add salt and pepper
-  Grease a baking dish that is big enough for all your salmon fillets to fit without touching.  You can also line the dish first with foil for easier clean up.
-  Rub the salmon on one side with the paste, place it in the dish, then rub the other side as well.
-  Roast for 20 to 30 minutes.  Watch to make sure the fish doesn't overcook.


You will find having cooked Paleo salmon fillets in your freezer will be very handy.  Not only will you easily be able to make Paleo Salmon Caeser salad for lunch, making other Paleo salmon dishes will be a snap as well.

This second recipe is my quick and easy version of the one at  www.apronandsneakers.com  where they make these almost Italian salmon crepes.  They are almost Italian because of the tomato sauce and because they were originally made by a Sicilian, even though it's not a traditional Italian dish.  When you have crepes in your freezer as well as cooked salmon, making this dinner dish will be a breeze.


Almost Italian Salmon Crepes

Ingredients :

-  8 crepes
-  4 herb and dill cooked salmon fillets, flaked

-  1 cup cream
-  1/2 cup crushed tomatoes
-  1/4 cup finely chopped parsley
-  1/4 cup finely chopped dill
-  2 tablespoons brandy (optional)
-  1 teaspoon chopped garlic
-  salt and pepper

Directions :

-  To make the sauce put the last 7 ingredients into a small saucepan and simmer for 10 minutes but do not boil.  You don't want the cream to curdle.
-  Preheat the oven to 350'F
-  Mix 2/3 of the sauce with the salmon and divide amongst the crepes.  Roll and place in a greased baking dish.  
-  Cover with the remaining sauce.
-  Bake for 20 minutes and serve sprinkled with chopped dill

The brandy is optional, but it does add a lot to the flavour of the sauce and the alcohol will evaporate with cooking.



 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw



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2 comments:

  1. What is the best way you have found to thaw/heat the salmon once cooked? Thanks!

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  2. If you are in a hurry you could use the microwave. Put into a dish, cover with plastic wrap, cut a couple of slits, and heat for about 2 minutes. The plastic will keep the salmon from drying out.

    My favourite way is to just defrost in the fridge overnight. That way you know you have all the flavour in tack. As for heating, once it's thawed I am quite happy to eat it cold, but if I want it hot then a minute or two in a greased skillet over medium heat usually does the trick. A splash of white wine (or even water) while it's heating will keep it nice and moist.

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