Giving Up Grains

Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus.

I used to cook this long before we ever ate  a Paleo diet. It is very good. I got the recipe from a book titled The Ultra-Metabolism by  Mark Hyman, M.D.

         

Ingredients:

2 small sweet potatoes

1 small onion

2 tablespoons EVOO

Pinch sea salt

1 clove garlic pressed ( I used two)

2 tsp dry mustard

1 tbsp lemon juice

1 tablespoon chopped fresh rosemary 1/2 lb. fresh asparagus, trimmed

Grated zest of 1 lemon

8oz wild salmon filet cut into two portions

Preheat the oven to 424 degrees. Cut a piece of parchment paper to fit a shallow baking pan. Wash the sweet potatoes. Slice the potatoes and the onions 1/4 inch thickness. Put the sweet potatoes and onions on the baking sheet in a single layer and drizzle with EVOO. Sprinkle with salt. Bake 15 minutes. While the veggies are baking mix the garlic, mustard, lemon juice and rosemary to make a paste. Remove the sweet potatoes and onions from the oven and place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the asparagus with the lemon zest. Lay the salmon on top of the veggies and cover with the mustard paste. Return the dish to the oven and bake another 12 to 15 minutes until done. Fish will be flakey when it is done.

We don't have a smoker BUT we made delicious smoked salmon!

[caption id="attachment_362" align="alignleft" width="300" caption="Smoked Salmon"][/caption] We learned this trick from my brother-in-law Matt. We used our regular gas grill and purchased some wood chips from Whole Foods. [caption id="attachment_363" align="alignleft" width="300" caption="365 Mesquite Wood Chips"][/caption] We wrapped about a dozen of the chips in tin foil and poked holes  in the top. Then we placed the tin foil wrapped chips RIGHT ON THE HEATING ELEMENT of the grill.(see picture below). We had to remove part of the  grate to do this. We put the PLAIN salmon on a grill rack and placed it next to the  smoking chips and cooked for about 8 minutes. The we turned the grill OFF and moved the fish OVER the smoking chips for three or four minutes. This fish cooked well, evenly and was smoked beautifully! Kudos to my husband for this one! I can't wait to smoke some other meats for dinner!

2 of Everything Tuna Salad and Mercury in Fish

Two of everything Tuna Salad. I love to make this for lunch. 2 cans of tuna IN OLIVE OIL. ( I use Trader Joe's) 2 hard boiled eggs 2 stalks of celery 2 dill pickles 2 tables spoons of grapeseed Veganaise. (This does have some brown rice syrup in it. You could use           lemon juice if you want to avid this) Drain the tuna but not totally dry. Chop eggs and celery and pickles and mix in a bowl with the tuna. Add Veganaise and some pepper and salt. Chill. Easy and so delicious. I like it with sliced tomatoes. Tuna is one of those fishes we need to watch out consumption of. The high levels of mercury make it something we want to eat in moderation. There are other fishes we need to watch our consumption of as well. Here is a list from Nordic Naturals Fish Oil Company(www.nordicnaturals.com) that tells us the Mercury levels in fish by rating them high, medium or low. HIGH Seabass(Chilean), Shark, Grouper,Swordfish,Tilefish,Tuna(Ahi, Yellowfin,Bigeye,Canned Albacore),Salmon(Farmed, Atlantic), Orange Roughy, Marlin, Makerel, Crab (Blue), Bluefish MEDIUM Bass, Monkfish,Carp, Cod, Croaker,Halibut,Lobster, Mahi Mahi, Monkfish,Perch,Sablefish,Skate,Snapper, Tuna (canned chunk light, skipjack),Sea Trout LOW Artic Cod, Anchovies,Butterfish,Catfish,Clam, Crab(domestic),Crawfish,Flounder,Haddock,Hake,Herring,Mackerel(North Atlantic, Chub),Mullet, Oyster,Plaice,Pollock,Salmon(Canned, Fresh, Wild),Sardine, Scallop,Shrimp,Sole,Squid, Talapia,Trout,Whitefish,Whiting