Now that the weather is warming up I thought I would balance things out by submitting a main meal. This isn’t any old entree it’s light and finger licking good. The eeather has been golden in the UK right now and as a consequence, I’ve been drinking a lot of fluids to flush out my kidneys.
At the moment I’ve been rotating between my strawberry banana smoothie and persimmon, pineapple and orange smoothie – both made with homemade coconut milk. The aforementioned are incredibly filling and make the ideal meal replacement.
If you’ve in the same situation as myself in terms of a loss of appetite then try drinking a smoothie to sustain good health on those hot summer days.
I’m sure you’re probably wondering why I’m giving this spiel about smoothies yet posting a salmon recipe, that doesn’t quite fit the narrative, does it? No you’re right! BUT…… as I said this is a light meal and very much weather appropriate.
A great way to get in those omega fats too from the sesame seeds and succulent salmon. Rather than pan fry the salmon I simply lightly seasoned, applied the glaze made from coconut nectar and encrusted the salmon with seasame seeds which toasted quite nicely in the oven.
No fuss, a very simple meal that takes a few minutes to pull together. Salmon can be quite costly, so while fresh salmon might be within your sights, feel free to opt for frozen salmon (ensure to thoroughly defrost). The results will be identical whether fresh or frozen is used.
The glaze is where the favour really derives, it’s a combination of coconut nectar, coconut aminos (a paleo substitute to soy) you can buy this from your local health store or amazon should carry it, cayenne pepper, garlic pepper, parsley and himalayan pink salt.
Keep in mind the glaze for the recipe makes a very small batch, double it or triple it depending on your need for extra glaze.
I accompanied the salmon with some healthy greens – kale and sugar snaps – a vitamin K (blood clotting formation) overload.
- 2 large salmon fillets
- 2 tbsp of coconut nectar
- 1 tsp of coconut aminos
- ¼ tsp of cayenne pepper
- 1 tsp of garlic pepper
- 1 tsp of parsley
- ¼ tsp of himalayan pink salt
- 1lb of sugarsnaps
- 1 small bag or ½ lb of kale, chopped
- **sesame seeds for the crust
- Preheat the oven to gas mark 5 or 190 degrees.
- Add the chopped kale and sugarsnaps to a medium sized sauce pan filled with 1-2 cups of water. Bring the pan to the boil, reduce heat and steam the veggies until tender this should be to your desired texture. The longer they steam the more darker the hue and softer they become.
- Once steamed, drain off the excess water.
- In small bowl combine the coconut nectar, cayenne pepper, garlic pepper, parsley, pink salt and coconut aminos and mix with a basting brush.
- coat the salmon fillets with the sweet glaze and roll both side in the sesame seeds.
- place the sesame encrusted fillets on the roasting tray
- bake for 20 minutes, ensuring to turn over halfway through so both sides are golden.
- Serve with veggies.