Ginger Lime Salmon Keto Whole30 Paleo Gaps Aip Food

GINGER-LIME SALMON (KETO, WHOLE30, PALEO, GAPS, AIP)

Steps:

• Preheat oven to 375 degrees. Grease a casserole dish that fits the size of your salmon fillet(s) and how many veggies you're cooking. See Veggies steps below.
• In the blender combine whites of onions (*or 1 bunch greens of green onions for low carb), oil, ginger, garlic, coconut aminos, lime juice, zest, sweetener and sea salt. Pulse to combine, until whites are cut into small pieces, but not fully pureed.
• Place cold salmon fillet(s) directly on Veggies (see Veggies Step below). Pour marinade over salmon and allow to sit out (or in fridge) for 20 minutes.
• Bake for 10 to 13 minutes, without overcooking. If white proteins begin to emerge to the surface you may have cooked it too long. (Some proteins on the sides are fine.) The center should still be bright pink and be tender when pushed down with an index finger, not too firm.* (*see Recipe notes)
• Garnish with lime slices, green onion's greens and optional sesame seeds (not for AIP).

GINGER LIME SALMON (AIP, SCD, PALEO)

Steps:

• Remove salmon from packaging and dry with a paper towel. Sprinkle with salt, and set aside at room temperature while you are preparing the sauce.
• Use a food process or a mortar and pestle to make a paste from the ginger, garlic and 1/2 teaspoon salt.
• Transfer this paste to a bowl and add honey, lime juice, fish sauce, and water. Set aside.
• Heat coconut oil in a heavy bottomed skillet over high heat until shimmering, but not smoking.
• Immediately place fillets in pan, skin side down, and reduce heat to medium-high.
• Allow fillets to cook without moving them for 4-5 minutes, or until skin is well browned and bottom half of fillet is opaque.
• Use a large flexible metal spatula to carefully flip the fillets and allow them to cook on the other side without moving them for 3-4 minutes, or until firm and no longer translucent.
• Remove fillets and allow to rest. Reduce heat to medium low and add sauce to pan. Cook until golden and thick.
• Pour 2-3 tablespoons sauce over each fillet and serve with a wedge of lime. Pour remaining sauce into a bowl and pass at table.

LIME & GINGER SALMON

Steps:

• Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
• Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
• Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.