Paleo Baked Salmon over Grain-Free Apricot Pilaf (AIP-Friendly)

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So, Friday nights. They're for staying in an making that recipe you've been day dreaming about, right? A few weeks ago I was talking to a friend about how my Friday nights are pretty lame, usually involving some pans, some spoons, and sometimes even a spatula. Being a good friend, she told me that cooking was doing something cool with my Friday night. I rolled with it, but I know--most people probably do something more than bake up a salmon fillet and curl up on the couch to watch a movie (you know, after setting up the "set" and taking pictures). 

But you know what? I get to the end of my week, and all I want to do is chill. I want to let go, and destress, and eat. And I want it to taste delicious. 

Lately, fish has been my Friday night date (Well, fish and Oliver--thanks for juicing that lemon, sweetie!). Even plain and simple, baked with a bit of lemon, a well-baked salmon filet is a treat, and in my book, fit for a Friday night. It's flakey, but still juicy. It melts in your mouth, nourishing you body, but also your soul.

This filet is served over a grain-free pilaf, jeweled with dried apricots, a hint of safflower, and parsley. You'd never guess, but this entire plate only takes 30 minutes from start to finish, so you can make the most of your Friday night... whatever that means to you! 

Paleo Baked Salmon over Grain-Free Apricot Pilaf 

Serves 2 - 3

Salmon

3/4 lb salmon filet

1/2 lemon, sliced thin

Salt & Pepper

1 teaspoon Safflower 

1 teaspoon Coconut oil 

Grain-Free Apricot Pilaf 

1 two-pound head cauliflower 

1/2 red onion 

2 cloves garlic 

1 large carrot 

1/3 cup dried apricots 

Salt & Pepper

1/2 tablespoon Safflower

1/2 cup parsley 

Zest of 1 lemon 

1/4 cup chicken broth 

1 tablespoon coconut oil 

 

1. Preheat oven to 450°F. Spoon 1 teaspoon of coconut oil onto a rimmed cookie sheet, and place in oven. 

2. Cut the Salmon in 4-ounce portions. Pull the cookie sheet with the melted coconut oil from the oven, and arrange place the salmon on it. Season with salt, pepper, and safflower. Top with thin slices of lemon. Return to oven. Bake for 10-12 minutes, or until the salmon is flakey and opaque. 

3. While the salmon bakes, prepare the pilaf. Melt the coconut oil in a large skillet over medium heat. Dice the onion, and mince the garlic. Add both the pan. Dice the carrots, and add them to the pan as well.

4. Grate the cauliflower (I use a food processor with the cheese grating attachment). When the onion is transparent, add the cauliflower to the pan, stirring to coat with oil. Add the broth to the pan, and reduce heat to low. Mince the parsley, and dice the apricots. Add them to the pilaf, along with the lemon zest, and stir occasionally, allowing the riced cauliflower to brown a bit. 

5. Season the pilaf liberally with salt and pepper, and stir in the safflower. Spoon the pilaf onto plates and place the salmon over it. Squeeze fresh lemon juice over the entire dish. 

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Caitlin S

Paleo Cashew Chicken Cabbage Cups

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There's a small Asian grocer not far from where I work. It's a landmark for me--it's been in that same spot for as long as I can remember. Even before I cared enough to read the street signs, I knew where I was when I saw the Asian market. It family owned shop, with over-stuffed aisles and at least ten different types of coconut milk, more than seven colors of curry paste, and a case of vegetables that can't be found anywhere else in town. (Edit: when my Dad read this post, he reminded me that there's a whole wall of different types of rice noodles, and buckets of live crabs). When I was young, the shop owners ran a restaurant next door. It was cheap, saucy, full of umami, and felt like the real-deal. I didn't recognize half of the things on the menu (that added to the effect) and ordered the same thing every week for the first decade of my life: Cashew Chicken. 

Then one day, when I was still in elementary school, I asked for my usual, and the shop owner refused to take my order. He threw down his pen. "Look kid," he said in a thick accent, "you order the same thing every time! This time, you must try something different". My dad looked at me, and nodded in agreement. I was instantly stressed. How could I choose anything other than Cashew Chicken?! I looked at the rest of the menu for the first time in my life. That was the day a new era began. (That new era was the era of the Spring Roll, and for the next decade of my life, I only ordered Spring Rolls from that little restaurant). (They were really good Spring Rolls). (And that was really good Cashew Chicken). 

In recent years, the little shop and restaurant have changed hands. I don't visit it regularly anymore, unless I need something special, and that familiar man who made my Cashew Chicken from scratch for years is just a memory now. This recipe brings that memory to life in full swing: the vegetables are crisp and lightly blanched, the cashews are toasted and crunchy, and it's all smothered in a nutty savory sauce. Instead of serving this over rice, I serve it in cabbage cups, making it a grain-free meal. In place of store-bought hoisin sauce, I make my own paleo version. This recipe only uses 1 skillet, and goes from chopping board to fork in no more than 30 minutes. 

Paleo Cashew Chicken Cabbage Cups

Paleo, Primal, Gluten-Free, Grain-Free    |       

Serves: 5-7   |    Total Time:


Ingredients:

    Filling:
  • 1 pound chicken breast, cubed (Tip: ask your butcher to do this for you!)
  • 1 tablespoon coconut oil
  • 3 cloves garlic, minced
  • 1/2 small white onion, diced
  • 1 tablespoon ginger, minced
  • 2 cups snow peas
  • 1 cup carrots, julienned
  • 1 red bell pepper, sliced into strips
  • 1 8-ounce can bamboo shoots, strained
  • 1 8-ounce can water chestnuts, strained
  • 2 teaspoons arrowroot powder
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon fish sauce OR Worcestershire Sauce
    • Paleo Hoisin Sauce:
  • 1/4 cup soy sauce OR coconut aminos
  • 1 tablespoon sunflower seed butter
  • 1 tablespoon apple cider vinegar OR rice vinegar
  • 1 teaspoon honey
  • 1 tablespoon Sriracha hot sauce
    • To serve:
  • 1/3 cup whole unsalted cashews
  • 1 small head savory cabbage

Directions:

  1. Heat the coconut oil in a large skillet or wok over medium heat. Once hot, add the onion, garlic, and ginger.
  2. When the ginger is fragrant and starting to brown, add the chicken. Allow the chicken to brown on each side, stirring only occasionally. While the chicken cooks, stir together the the ingredients for the hoisin sauce.
  3. Sprinkle the arrowroot powder into the skillet and stir so that is coats the chicken. Add the vegetables, bamboo shoots, and water chestnuts to the skillet, along with the fish sauce/Worcestershire Sauce and Paleo Hoisin Sauce, and cover. Stir well, so sauce is well distributed. Cook for 3-5 minutes, just until the vegetables are tender.
  4. Sprinkle in the cashews, and red chili flakes. Carefully peal individual leaves from the head of cabbage. Wash and pat dry. Arrange the cabbage cups on serving plates and fill with a scoop of cashew chicken. Serve with a drizzle of Sriracha and chopsticks.

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Caitlin S

Winter Salad with Kale, Squash, Apples, & Fennel

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Merry Christmas Eve! Happy Holidays! Happy whenever you find yourself doing today! For me, it's "Happy Another-Excuse-To-Plan-A-Menu Day"! 

If you are looking to build a holiday menu that everyone can enjoy, regardless of dietary preferences, you know my struggle well: what is paleo, vegan, and still filling? Salad is the easy answer. But it's so hard to make salad feel "right" in the middle of winter. Tomatoes? Hard and flavorless. Cucumbers? Chilling. Butterhead lettuce, arugula, even baby spinach--just plain out of place. It's easier to pass by with gratins, mashes, and roasts. And don't get me wrong--I love anything au gratin (especially this cauliflower gruyere gratin!) - but sometimes it's nice to have a light dish on your holiday table, to balance out all of the traditional winter fare.

That very question brought me to this salad. (Now, before you say, "Salad is NOT filling," hear me out). This salad, with massaged dino kale, is stuffed with wintery goods that will fill you up: roasted delicata squash, toasted pepitas, and fennel, and crispy apples. Avocado for good measure — because what salad isn’t better with avocado? It has crunch, a touch of sweetness, and a savory kick. And it fits right in on a crowded table of wintertime foods. And if you're still not content, I recommend adding some shaved Parmigiano Reggiano. 

Drizzled with a balsamic vinaigrette, this salad breaks away from the heavy dishes we all know so well, with out feeling out of place. It's a piece of fresh in the midst of winter--often a much needed twist. Since this salad is made with hearty vegetables, it can be made several hours ahead of time, making your holiday meal less stressful! Just wait until the last minute to add the dressing. 

What new dish will you be trying this holiday season? How do you make sure everyone is jolly when they take their seat at the holiday table? 

P.S., that delicate looking garnish is a fennel frond — the top "leafy bit of the fennel bulb. Save a tiny bit when you’re chopping up the fennel, and put it on top for good looks. 😎

Winter Salad with Kale, Squash, Apples & Fennel

Winter Salad with Kale, Squash, Apples, & Fennel

Published December 24, 2014 by

Serves: 8   |    Active Time: 35 minutes


Ingredients:

  • 1 delicata squash, seeds removed and sliced
  • 1 tablespoon avocado oil
  • 6 cups kale, chopped into bit-sized pieces
  • Dash salt
  • Drizzle extra virgin olive oil
  • 3/4 cup fennel, sliced thin
  • 1 apple, cut into matchsticks
  • 1/2 cup roasted pepitas (pumpkin seeds)
  • 1 avocado, sliced or cubed
  • Balsamic vinaigrette  

    • Directions:

    1. Preheat the oven to 450°F. Toss the sliced squash in the avocado oil. Spread it out on a cookie sheet, and place in oven. Bake until golden, soft all the way through, and browning on edges. Remove from oven and set aside. 
    2. Assemble salad: Place the chopped kale in a salad bowl, along with a drizzle of olive oil and a dash of salt. Using your hands, rub the olive oil into the leaves until they are bright green. This softens them a bit, making them nicer to eat and easier to digest.
    3. Add the fennel and apple to the salad bowl. Top with roasted squash, avocado, and pepitas. Serve with balsamic vinaigrette to taste. Optional: garnish with fennel fronds.

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    Caitlin S