Ingredients
Balsamic-Thyme Salmon:
- Salmon - 2 lbs
- Balsamic vinegar - 3 Tbsp
- Honey - 1 Tbsp
- Thyme - 1/2 tsp , dried
- Olive oil - 1 1/2 Tbsp
- Cooking oil - 1 Tbsp
- Lemon - 1/2 , juice & wedges
Caprese:
- Tomatoes - 1 lb , thinly sliced ((heirloom if you can find them))
- Cucumbers - 1/2 lb , thinly sliced
- Basil - 1 sprig , torn up
- Balsamic vinegar - 2 Tbsp , finest you own
- Olive oil - 2 Tbsp
Quinoa / Cauliflower "quinoa":
- Cauliflower - 1 head , pulsed in a food processor
- Ghee - 1 Tbsp
- Chicken stock - 2 cups
Prep
- Salmon - Rinse and dry fish and divide into 6 portions. Combine balsamic, sweetener, thyme, and oil with some salt and pepper in a baking dish that can fit salmon. Place salmon non-skin side down in dish. Cover and refrigerate for 30 minutes and ideally overnight.
- Cauliflower rice - (If making Wednesday's night dinner, double the portions) Chop cauliflower and then food process until it's in rice-sized pieces. Heat a saute pan over medium high heat. Add ghee and then cauliflower bits with some salt. Saute for ~1 minute and then add stock. Cook, stirring until absorbed, ~5 minutes. Season to taste with salt & pepper. (Can be done up to 5 days ahead).
- For salad: Tomatoes / Cucumbers - Slice into 1/4" (0.6 cm) thick pieces.
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Make
- Oven directions: Adjust oven rack so that it's about 6" (15 cm) under broiler. Turn broiler on. Place salmon on a foil-lined baking sheet. Brush with some more of marinade, season with salt and pepper, and broil for 6 to 8 minutes / half inch.
- Stovetop directions: Preheat a grill pan over medium-high heat. Brush with oil and then grill salmon presentation-side down. Sear for for 3 to 5 minutes, rotating once to get more grill marks. Flip, turn heat down to medium, and cover grill pan with a lid or foil. Grill for another 3 to 4 minutes / half inch.
- While salmon is cooking, lay out tomatoes and cucumbers. Top with torn up basil leaves. Drizzle with balsamic and oil. Season with salt.
- Save two portions for Wednesday's dinner. Enjoy the rest with fresh lemon wedges and cauliflower quinoa and your paleo caprese on the side.
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