Thursday, March 28, 2013

Paleo diet dish with Salmon

Going full force with CrossFit and the Paleo Diet

Salmon with coconut cream sauce and sautéed green beans

I found the recipe on another site about Paleo diet. I wanted to make a different dish that has similar ingredients so I combined some of them into this one. The other recipe I'm talking about is called Parrot Fish in Calypso sauce and the recipe has peppers and thyme so that's what I added into this one. Just tweaked it a bit into a slightly different version and different cooking process like pan frying instead of baking the fish. I just love to hear the pan sizzle! So that's why I skipped baking.


1 lb salmon fillet
1/4 sea salt
1/4 tsp freshly ground black pepper
2 tsp coconut oil
1 large shallot, diced
2 cloves garlic, minced
zest of one lemon
1/2 cup coconut milk
2 Tbs basil
3 small red orange and yellow sweet peppers, chopped or sliced
A few sprigs of fresh Thyme
2 cups of fresh raw green beans

Season both sides of the Salmon with sea salt and freshly ground black pepper.

Heat a medium sauté pan over medium heat. Add some coconut oil. Sear the Salmon on each side, skin side down first, pan fry until desired doneness, or until salmon has reached desired temperature.

Coconut cream sauce:

Heat a pan, add coconut oil, garlic and shallots, peppers. Sauté until garlic and shallots soften, about 3-5 minutes.
Add some lemon zest, basil, salt to taste, coconut milk, and bring liquid to a low boil, add thyme. Reduce the sauce until is a slightly thick consistency. Remove the thyme.

Green Beans

Sauté the green beans on the same pan where you pan fried the salmon. Drizzle some olive oil, salt and pepper.

I like my green beans to have crunch so I only sauté them for a little while( you can cook them longer if you like)

Serve green beans and place the salmon on top of the green beans. Top with the coconut cream sauce.


Tuesday, March 19, 2013

My adventurous appetite

I was sick all week and St. Patrick's day weekend. I wanted to cook something that had a bit of Irish in it. Guinness beer was sold out at my local supermarket so I used Malta instead. I will though make it with the actual beer in the future.
I didn't have to struggle to adjust any bitterness from a stout beer, since the Malta was sweet already I only tweaked and adjusted the saltiness of the broth. Just a little it's still came out slightly sweet. I really enjoyed this stew, even though I'm still a little under the weather. My kids enjoyed it too :)

I substituted just some of the ingredients. Not a big change from the original recipe I saw on YouTube(where I see most of the recipes that make me cook).

Maple Bacon 1/2 pack cut into small pieces
2 cups Malta (India or Goya)
2 cups of chicken broth
3lbs Beef cut into cubes
2 cups of carrots
1 large onion diced
Two Tblsp Tomato paste
Salt and pepper to taste

Combine it all in a large pot and stew!!

Ha ha ha just kidding. I got a migraine and do not feel like typing. Just follow the recipe and my crazy rushed steps. Trust me.

Start by frying the bacon. The aroma of the maple bacon its so delicious! Oh my gosh! you can seduce me with it! Remove the bacon the fat and put in a large pot. Render the fat. Put the beef cubes and brown them on the bacon fat. Remove the beef and put in the pot with the bacon. On the same bacon grease put the onions and sweat them until slightly caramelized, then pour the malt.
Stir it around (the onions and bacon fat with the malt) pour it over the beef in the large pot. Add tomato paste, chicken stock, add the thyme and carrots. No need to make a roux, the sauce will thicken on its own! Mmmhmm.
Cook on a low simmer for two hours. Salt and pepper to taste.
Serve hot with mashed potatoes.