Lemon Dill Salmon

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Salmon is not my favorite fish.  But due to its high omega 3 content, relatively low mercury content and the fact that it can still be sustainably wild caught here in Canada, its one of the few fish I ever eat.  Still, to really enjoy it I’ve got to work it, and this recipe does the trick.

I love Asian inspired flavours with salmon, but I also love the freshness of dill and lemon.  It might seem like a bit of a weird combo but works really well here.

This can be on the table in under an hour from start to finish and even my kids love it.  I like to serve it with a creamy dill sauce and salad.  Usually I’ll also prepare some wild rice for my kiddos who are so not on board with my grain free lifestyle.

 

Lemon Dill Salmon

Ingredients:

A fresh wild caught salmon filet

Three cloves grated garlic

Two tablespoons honey

Four tablespoons coconut aminos (or tamari if you still consume soy products)

Drizzle of olive oil

Juice of one lemon (or lime)

Teaspoon of fresh chopped dill

Salt and pepper

Chopped veggies (I used cauliflower, shaved brussels sprouts and mushrooms)

 

Directions:

  1. Mix the oil, garlic, aminos, honey and most of the citrus into a marinade in the bottom of a baking pan. (Reserve one wedge of citrus for later)
  2. Add the salmon to the marinade and sprinkle both sides with salt and pepper.
  3. Marinade it for at least 30 minutes or up to 2 hours.
  4. Place the salmon and veggies into a 350 degree preheated oven. Bake for 15 minutes.
  5. Turn on the broiler and broil for an additional 3-4 minutes.
  6. Drizzle with the remaining citrus and top with the fresh dill.

Tip: Cook the salmon skin side up for crispy skin and more moist fish.

 

Creamy dill sauce (essentially my take on tzatziki)

Ingredients:

1 cup plain non dairy yogurt

1/2 cup finely grated cucumber

1 or 2 grated cloves of garlic

lemon zest

a squeeze of lemon

a generous amount of chopped dill

salt and pepper

drizzle of olive oil

Directions:

  1. Grate the cucumber, garlic and lemon zest into the yogurt.
  2. Season with lemon juice, salt and pepper.
  3. Drizzle with olive oil and serve.

 

If you try it out and like it please let me know in the comments!

 

 

 

 

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