Normally following a cheat day, I am itching to recharge my body with nutrient-dense superfoods. For me, this means spinach and salmon. This could get a little boring after awhile so I try to experiment with various seasonings to keep Sunday dinner interesting.
I’ve tried to take a small tour around the globe to influence my salmon recipes. So far I’ve hit:
Italian – Slow Carb Seared Salmon and Capers
Cajun – Slow Carb Blackened Salmon
For this salmon dish, I was looking for a bit of Southeast Asian influence (possibly Thai, though to actually call it Thai and include my Frank’s Red Hot would be a huge stretch!) In any case, this salmon dish is packed with flavor, yet still light and refreshing. It’s also quick and easy to make and great served cold if you want to make extra to toss in a salad the next day.
I served mine with some spinach sautéed in a bit of garlic and macadamia nut oil and roasted root vegetables.
- 4 salmon fillets (appprox 6 oz)
- 1/2 t sea salt
- 1/8 t freshly ground pepper
- 1/2 t ground coriander
- 2 t olive or macadamia nut oil
- 2 garlic cloves, minced
- 2 t lime juice
- ¼ – ½ t hot pepper sauce (I use Frank’s Red Hot because there’s no added wheat or sugar)
- In a small bowl, combine the salt, pepper and coriander. Sprinkle over salmon.
- In a non-stick skillet, add oil. Once pan and oil are hot, add salmon and cook over medium heat, browning the outside. This normally takes about 3 minutes on each side but may vary depending on how hot your pan gets. Do not overcook. Salmon does not need to be cooked through at this point as you will continue to cook it.
- Add the garlic, lime juice and hot pepper sauce. Reduce heat. Cover and cook 3-4 minutes longer or until fish flakes easily with a fork. Be careful not to overcook or your salmon will be dry.
- Serve immediately.