PaleYOLO Seafood Supper: Baked Crusted Salmon

If you suffer from any food allergies, I totally understand your pain. I identify well with Chuckie Finster (yay for Rugrats reference!) because he's allergic to anything and everything. Well, one of my main, deadly allergies are shellfish. I haven't enjoyed a piece of shrimp since I was 15 (that's 10 years ago!). I have never tasted crabs, lobsters, oysters, clam chowder... YEP. Never have I had the opportunity to indulge in shellfish. Although, I can as long as I have my epi-pen with me and willing to pay $1500 for an ambulance ride and enjoy the thrill of waiting in the ER. 

 

Anyways, here's what I cooked last night...

 

Ingredients:

•  8 oz Atlantic Salmon
• 1/2 cup of almond flour
• 1 tablespoon of the following:
• Rosemary
• Thyme
• Marjoram
• Garlic Powder
• 1 teaspoon of ground black peper and sea salt
• 3 tablespoons of ghee, melted (nuke it for about 45 seconds) 

Prep:

• Preheat the oven at 350 degrees
• In a small tupperware container, add all dry ingredients and shake! (SHAKE AND BAKE! YEAAAA!)
• Rinse your tender salmon and set aside
• Line your baking sheet with foil
• Coat the area with ghee where you will place the salmon, skin down
• Thoroughly coat the salmon with ghee and place on sheet
• Once the salmon is in its ready position, sprinkle and cover with the dry ingredients (I went to town with it)
• I love garlic so before I stuck it in the oven, I added more garlic powder on top
• Bake for 15-25 minutes depending how juicy/dry you want it

Alternate cooking method: You may also pan fry this to retain more moisture, probably 3 minutes each side.

 

Before

During

(I decided to make some sweet potato mash, and yes, this was post WOD, lol)

 

After

 

After After