Sometimes it’s the simplicity of a recipe that makes it truly satisfying. I have found the best dishes are not over-analyzed, over-seasoned, or over-the-top in terms of technique complexity or intricacy of ingredients. This baked salmon with a refreshing salsa is no exception to my no-fuss kitchen rule.
I come up with my best dishes when they are not pre-conceived — the ones made from whatever is in the fridge and in 20 minutes or less! I secretly want to be a home cook contestant on Chopped to see what I can come up with when they give you that grab bag of mole sauce, bananas, and duck. I’m thinking a mole-glazed tender duck breast over a caramelized banana puree sounds yummy but one only wonders if that would even be edible.
Don’t worry — I didn’t get too crazy with this dish. Just a good (slash great) ol’ weeknight meal that could easily be served to guests with a hearty side salad for a late summer meal.
I urge you to locate the best wild salmon in your area — mine was like buttah! I got the wild coho salmon filet on sale at my Whole Foods for $9.99 a pound and it actually smelled like cake coming out of the oven. Either I have been on the AIP too long and anything baked smells like cake, or that is some of the best salmon I’ve ever had!
But that’s neither here nor there because you could easily sub thawed frozen salmon here (just pat it dry really well) and even a different fruit if nectarines are out of season such as pears, peaches, or mango. Enjoy — this is a mega delicious way to get your healthy fats in!
- For the salmon:
- 1 lb wild salmon filet, bones removed
- 2 tsp olive oil
- ½ tsp sea salt
- ½ tsp ground ginger
- For the salsa:
- 1 white nectarine, finely diced
- ½ cup peeled, seeded and finely diced cucumber
- 2 tbsp finely chopped cilantro
- 2 tbsp finely sliced green onion
- 1 tbsp olive oil
- 1 tsp lime juice
- 1 tsp grated ginger
- ½ tsp lime zest
- ¼ tsp sea salt
- Preheat oven to 400 degrees F. Arrange an oven rack in the center of the oven.
- Pat salmon dry and place on a parchment-lined baking sheet skin side down. Rub olive oil, sea salt, and ginger evenly on filet.
- Bake for 8-10 minutes until the flesh is flaky and the center remains a medium-dark pink. This prevents the salmon from becoming too dry. While the fish bakes, prepare the salsa.
- In a medium bowl, mix all salsa ingredients.
- Let rest for several minutes or place in refrigerator for up to 12 hours until ready to serve.
- Spoon over warm salmon.
[…] Wild Salmon with Nectarine-Cucumber Salsa – Autoimmune Paleo […]
[…] Wild Salmon with Nectarine Cucumber Salsa By Alaena Haber on Autoimmune Paleo […]
Yet another great recipe! Everything is so simple yet so tasty, it’s really inspired me to get cooking!
[…] Wild Salmon with Nectarine-Cucumber Salsa from Autoimmune Paleo […]
[…] Many people refrain from including seafood in their diet because of budget constraints. I have found that buying wild salmon fillets frozen and individually packaged rather than fresh from the seafood counter saves at least $4 a pound in my neck of the woods. If wild salmon is difficult to find, you can make this recipe using a meaty white fish such as cod. Looking for other inspiring salmon recipes? Check out my recipes for Bacon-Date Crusted Salmon and Wild Salmon with Nectarine-Cucumber Salsa! […]