This week is all about tying up the loose ends for the fall. Booking flights for work and family, going through the fall cleaning and donations for Goodwill. Lots of work to do, but we’re getting there! Next on the list: painting the house, framing art, and setting up some better lighting! Gotta have color and light, this is my new project.
Well, it’s about that time folks! Time to end the summer recipes and start thinking about fall! It’s getting cooler, which means picnics outside before it gets too cold and with that in mind, we’re sharing our delicious salmon salad. It’s fresh and light, travels well and is perfect for a little omega-3 protein punch! This recipe is a little different, as we have included the version with our Paleo Dill Pickle Relish and then the version without…just to cover everyone! Perfect for leftovers and lunches!
5oz Wild caught Salmon
2 Tbsp Paleo Mayo
2 Tbsp Celery
1 Tbsp Red Onion
¼ tsp Mustard (ground)
Sea Salt and Pepper (to taste)
2 Tbsp Paleo Dill Pickle Relish + 1 Tbsp Pickle Brine OR
½ tsp Coconut Vinegar (or White Vinegar if you use it)
½ tsp Lemon Juice
1 Tbsp Stoneground Mustard
1 tsp Dill
½ tsp Parsley
½ tsp Onion Powder
¼ tsp Cayenne Pepper
Preheat the oven to 375 degrees Fahrenheit.
Rub the salmon with sea salt and place it skin side down on a grill pan or baking sheet. Bake for 12-15 minutes (or longer depending on how thick…should be about 10 minutes per inch of thickness).
Once ready, take the salmon out of the oven, and lift the salmon off its skin. Let cool, then break apart.
Chop or mince the celery and onion. Mix all ingredients together and serve in a lettuce boat (Romaine works well) or on our delicious Paleo Bread!