I sort of made this recipe up (based on our favorite salmon patties from Nourishing Days) one evening when I had promised everyone salmon for dinner but didn't want to just do plain baked salmon with seasoning sprinkled on top. I decided to try making something up and actually remembering the amounts I used for a recipe...and it turned out SO well! We loved it and actually, I have thought about it every day since eating it...wanting more...
It looks so pretty, too! I am thinking it would work to put other veggies in it for more nutrition, but I haven't tried it yet, so I don't know for sure. The sauce is pretty strong, so I think it would help us enjoy veggies that not all of us enjoy naturally. We did not give this to our boys, as I just didn't feel like trying (okay, I realized that I didn't make as much topping as I thought it would be and I wanted to keep it all for myself...). I will see if they like it next time, though. They happily eat just baked salmon with butter and salt on top.
We use giant whole salmon fillets from Vital Choice (the whole fillets are the best cost/ounce, the salmon is of superb quality and purity, and it is certified kosher, so it is safe for anaphylactically shellfish allergic hubby). I love this because I simply thaw one (and they thaw quickly in some cool water if you forget to pull it out early) and bake it. SO easy.
Recipe: Salmon with Lemon Butter Cilantro Topping
Ingredients: (makes enough for 2 individual servings)
- 2-3 Tbsp butter (grass fed is best!)
- 1 really small red/purple onion (or about 1/4 cup) finely chopped or diced, depending on your preference
- 2-3 Tbsp chopped cilantro
- juice of 1/2 lemon
- zest of 1/2 lemon
- Salmon fillet plus butter to bake with
- Salt and pepper
- 1 large purple onion, finely diced
- 2 medium lemons, zested and juiced
- 1/2 - 1 bunch of cilantro, chopped
- 4 Tbsp butter, pastured
- Salmon fillet (or 4-6 individual portion fillets) plus butter to bake with
- Salt and pepper, to taste
- Bake salmon fillet, topped with butter (or other fat), salt, and pepper just until it flakes with a fork. I usually bake it for longer on a low temperature in the oven to avoid overcooking it as well as to cook it gently. Bake at your desired temperature (anywhere from 200*-350*) until it is done (time varies based on temperature and size/thickness of fillets).
- In a skillet, melt butter (or ghee or coconut oil) and saute onion until soft.
- Add lemon juice, lemon zest, and cilantro. Saute until cilantro is wilted and onions are to your desired consistency. Let sauce simmer until it is as thick as you would like. Add more butter if you would like, and salt and pepper to taste.
- Spoon over baked salmon. Enjoy!
GAPS notes: substitute ghee if you can't tolerate butter, and this recipe can be used as soon as ghee/butter and baked meats are appropriate. I would say stage 3 or stage 4, depending on how you are doing.