I love that I actually found a store that sells good salmon. I believe it’s about as close as I’m going to get to Salmon from the fish market in California. I have been trying different frozen brands, and I buy a bag of each one. This was definitely the winner…no idea what the brand name was but I know what it looks like for next time haha.
I had a random thought the other day. I know a lot of people on Paleo put their entire family on Paleo because its healthier for you and the kids, and you are using honey rather than artificial sweetener. I feel like my kids are in a few different spots. They always eat low carb breakfast, lunch and dinner with the occasional spaghetti and meatballs or sandwich. When it comes to snacks they have fruit, veggies or string cheese (something along those lines), sometimes I buy my daughter bread rolls because she loves them, or I will let them visit the candy lady who comes on post and get a few little things. So they eat healthy the majority of the time, but I don’t get really strict on them. I just feel like, if I deprive them of the occasional “cheat” item, once they get old enough they will eat it on their own anyway. I know a few people who’s parents never let them have sweets or soda, and now as adults all they drink is soda and have a huge sweet tooth. I guess I keep a healthy balance? Sure. Lets go with that. As long as they are healthy that’s all that matters.
Anyways….I am off to work so I just wanted to post up this recipe before I do that 🙂
5 salmon fillets
1 tsp black pepper
1/2 tsp cayenne
1/2 tsp cumin
1 tsp garlic powder
1 tsp red pepper flakes
1 tsp oregano
1/2 tsp chili powder
1 tsp paprika
1/2 tsp salt
Coconut Saffron Cauli-Rice:
1 head cauliflower
1/2 can coconut milk
1/2 box of Naked brand coconut water (5.5 ounces)
1/4 cup unsweetened coconut shreds
1 tsp saffron
1/2 tsp salt
1/4 tsp black pepper
Cut your cauliflower into large chunks and run it through your food processor until it resembles rice.
Heat a pot on low-medium heat, and add your cauliflower “rice” and all the rest of the ingredients.
Cook the rice on low for about 30 minutes until the cauliflower is tender and a lot of the liquid has been absorbed.
While the cauli-rice is cooking, start your salmon.
Heat a shallow pan on medium heat and add 1 large spoonful of coconut oil.
Put all the salmon seasonings in a plastic sandwich bag and shake it around so everything gets mixed together.
Lay your salmon out flat on a cutting board and juice the lemon over each piece, then rub each side evenly with the seasoning mixture.
Once your pan is hot, add the salmon and cook for about 4 minutes on each side. You want the outside to form a seasoning crust you could say, and the salmon to be cooked through.
Serve your salmon on your cauli-rice, and I did a spinach arugula salad with strawberries and balsamic dressing along side, but you can do any side you prefer.
Recipe makes 5 servings
Each serving has 6.3 net carbs