We were soooo lucky earlier in the year to be the recipient of some fabulous (flash frozen) wild sockeye salmon caught by a work colleague of Steve’s. His colleague loves to fish but is unable to eat his catch due to an allergy to salmon. How sad for him, and how fortuitous for us!
With only three of us in the house this week one package of this marvellous gift was the perfect amount so I cranked up the barbecue and set to work.
Normally I would barbecue my salmon in a homemade teriyaki sauce but my recipe contains brown sugar and soy sauce so something new was in order. This recipe does use a bit of maple syrup in the marinade and glaze so it is not entirely paleo but I’m following the 80/20 rule.
I’m eating paleo about 80% of the time, with my wine on the weekends and the occasional non-primal ingredient or lunch with a friend taking up the other 20%. It’s a work in progress while I adapt my recipes or find new ones that I like as much.
The grains and dairy I’ve been pretty good about, since I really do feel better without them, especially grains. I do miss my cheese though – sigh – and the jury is still out on how much of a difference omitting dairy is making.
Sometimes it would be easier if this stuff just made me feel like crap, then there would be no question. As it is I have to let the scale be my guide and I find that the carbs definitely make a difference for me. They also make a huge difference as to my appetite/cravings.
Previously I would have told you that the only thing I crave is meat and that’s kinda true. But lately I do notice a difference after I’ve had a higher carb day. The next day I’m going to the fridge all day. It’s not even craving, at least I can’t really identify it as such, but I am hungry and compelled to scavenge all day. Frustrating, but also motivating. Basically I do better if I stick with protein and vegetables, fruit and some nuts and seeds.
I’ve been doing my best to substitute fruit or fruit juices for sweeteners in recipes but sometimes a bit of honey or maple syrup is just what is needed. I don’t worry too much about it, but I’m still working on it anyway.
This salmon is quick and simple, my favourite kind of recipe. 5 minutes to mix up a marinade and 10 minutes to grill, with some marinating time in between to put together the rest of the meal.
I decided to pair the salmon with the smoky/spice of paprika and cumin with a bright and fresh mango salsa. Who doesn’t love mango salsa? A side of pineapple fried *rice* and some fresh spring asparagus made it feel like summer – even if it doesn’t look like summer outdoors. Yet.
Ingredients
- 4 portions sockeye salmon
- 3 Tbsp pure maple syrup
- 1 Tbsp spanish smoked paprika
- 1 tsp dried cumin
- 1/2 tsp sea salt
Instructions
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Place salmon portions into a shallow dish
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Combine maple syrup, paprika, cumin and sea salt in a small dish
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Pour over salmon fillets and roll gently to coat all skinless sides. No need to coat the side with skin on if you have one
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Place in refrigerator for at least an hour to marinate fish
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Remove fish from fridge 20 minutes before ready to cook
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Preheat barbecue
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Grill fish over medium heat till just cooked through, about 10 minutes depending on the thickness of your fillets. Adjust time as needed
Recipe Notes
Fish should just flake when a fork is inserted. Don't overcook or it will be dry and that would be a shame.
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