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My Whole 30 Inspired Asian Salmon

I've recently focused on recreating scenes from beloved cookbooks but this week I ventured out of my comfort zone to create someone of my own. I preach to try new things, so I figured it was time I take my own advice!


After a myriad of sweets during the holidays I needed to press the reset button on my health. For me, that means going back to basics to feel my best. Not only that, but my skin and hair suffer lack of luster in the cold winter months so I turn to restorative, nutrient dense foods such as salmon to get the vitamins I'm missing. I am a creature of habit and although I love salmon, I admittedly can get tired of eating the same exact version of it no matter how good it may taste.


This recipe below was the trick to get me out of cycle of repeat after repeat. I hope you enjoy this simple combination of flavors and don't forget to check out how you can recreate your leftovers.


Whole 30 Inspired Asian Salmon



Ingredients:


For the dressing:

  • 1/2 cup of Primal Kitchen olive oil or other good olive oil

  • 1 tablespoon of yellow miso paste (I use Miso Master)

  • 2 Tablespoons of toasted sesame oil

  • 4 Tablespoons of rice vinegar

  • 4 Tablespoons of soy sauce (or coconut aminos)

  • 2 tablespoons of minced garlic

  • Fresh juice from 1/2 of lime

For the main dish:

  • Wild caught salmon

  • 1 Red bell pepper

  • Small purple cabbage

  • 2 cups coleslaw mix

  • 1/4 cup green onions

  • 1/4 cup sliced almonds

  • Sesame seeds for garnish

  • Other vegetables as desired (I used brussel sprouts)


Instructions:


For the salmon

  1. Preheat oven to 425. At the same time, heat stove to medium heat.

  2. Pat dry the salmon. Drizzle with olive oil. Sprinkle with salt and pepper.

  3. Wait until the oven is preheated. Start to cook salmon SKIN SIDE UP over medium heat on the stove in an oven safe pan for 1-2 minutes.

  4. Flip salmon, so skin is facing down, and transfer to oven for another 1-2 minutes. Add more time if needed.

For the salad

  1. Chop the small purple cabbage. Add to bowl.

  2. Add in coleslaw mix. Add more if desired.

  3. Chop red bell pepper into strips and add to salad.

  4. Chop green onions and mix.

  5. Top salad with sliced almonds.

Add salmon to salad and garnish with sesame seeds.


For the dressing

Mix ingredients together and pour over salad as desired or directly on salmon.


For leftovers the next day

Warm salmon in a pan over medium heat for 5 minutes to reach desired temperature. Chop up salmon and add to salad. Eat with gluten-free crackers! (Pictured below)




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