Five C Spice Salmon With Paleo Mayo Sauce Food

CRISPY SALMON WITH CUCUMBER SALAD AND SPICY MAYO

Steps:

• Whisk together the vinegar, lime juice, sesame oil and a large pinch of salt in a large bowl. Thinly slice the cucumbers lengthwise about 1/8-inch thick with a mandoline or vegetable peeler. Add the cucumbers to the bowl with the dressing; add the cilantro and peanuts and toss until evenly coated. Taste and adjust the seasoning with more salt, if needed. Stir together the mayonnaise and chile-garlic sauce in a small bowl until smooth. Set both aside for serving.
• Heat the oil in a large nonstick skillet over medium heat. Season the salmon fillets with a large pinch of salt. Place the arrowroot or cornstarch in a medium shallow bowl or baking dish and whisk in the cayenne and 1/4 teaspoon salt. Dredge the salmon fillets until each side is well coated.
• Once the oil is shimmering and hot, carefully add the salmon. Cook until well browned and just cooked through, 4 to 5 minutes per side.
• Give the cucumber salad a toss, then transfer to a serving bowl. Place each salmon fillet on a plate, drizzle with the spicy mayo and serve with the cucumber salad.

EASY HERB & MAYO BAKED SALMON

Steps:

• Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius)
• Place the salmon fillets in a baking dish and season each with salt and pepper
• Finely dice the capers, dill. Add the mayonnaise and lemon juice to a bowl and stir in the capers, dill and garlic. Once well mixed spoon the mayo mixture onto each of the salmon fillets and spread it out evenly in a thin layer. Top each of the salmon fillets with a slice of lemon.
• Bake the salmon in the oven for 8 minutes. Sprinkle with additional dill before serving.

FIVE C SPICE SALMON (WITH PALEO MAYO SAUCE)

Steps:

• Preheat oven to 400
• Pat dry the salmon filets with a paper towel.
• Combine the cinnamon, coriander, cumin, cloves, and cardamom. Sprinkle evenly over the salmon filet side.
• Heat an oven safe skillet (preferably cast iron) to medium high heat. Test the heat by placing a drop of water. It should immediately evaporate.
• Add the lard/cooking fat and let it melt.
• Place the salmon filet side down and let sear for about 1-2 minutes. Flip and sear on the skin side for 1 minute.
• Place the skillet inside the oven, with the skin side down.
• Bake at 400F for 6-7 minutes.
• For the Lime Mustard Mayo
• Combine 1/4 c Paleo Mayo, 1 T lime juice, pinch of salt, and 2 t dijon mustard.