Hummus was my pal in the pre-paleo and AIP days.…
Happy Salmon Day! Okay, kidding. But, honestly. Have you noticed how there’s a day for pretty much anything and everything? Asparagus Day. Donut Day. Bacon Day. Catfish Day. Body Piercing Day. No Pants Day.
Goodness! What if all these days, dedicated to acknowledging such a mish-mash of things, were combined into one big celebratory day? What on earth would that look like? Wouldn’t it at least be a bit bemusing to witness a global invasion of pierced and pants-less people shuffling around while noshing on bacon-infused donuts and mainlining an asparagus-catfish confit? Hey, don’t knock it until you’ve tried it. Asparugus-catfish confit could be amazeballs for all we know. (Yeah, I doubt it too.)
Anyway while there isn’t an actual day devoted to the culinary delight that is fresh wild caught salmon, there should be. So in honour of the salmonids, I bring you a simple yet delectable dish. This salmon recipe is a go-to when company is joining us for dinner. Even naysayers of the fishy persuasion happily nom away when I make this dish. So without further ado, here’s one of our favourites: Ginger-Garlic Salmon.
Ginger-Garlic Salmon (Paleo, AIP)
Author: Martine Partridge
Recipe type: Main Dish
- 4 salmon fillets (about 4-5 oz. each)
- 2 tsp freshly grated ginger
- ½ tsp minced garlic
- ½ tsp toasted sesame oil (eliminate this type of oil if making AIP-compliant)
- 2 tbsp. coconut aminos
- Preheat the oven to 450 degrees.
- Lay the salmon fillets on a baking sheet lined with parchment paper.
- In a small bowl mix together the ginger, garlic, sesame oil, and coconut aminos. Spoon the mixture over the fillets. Bake for about 20 minutes. I like to put my fillets under the broiler for an additional few minutes just to brown/crisp them up a bit.