Hey guys! I decided to add a new facet to the blog. Today I am introducing the new Food category, which means… recipes! I’ll try and keep them paleo-ish. And maybe sometime I’ll throw in some good learned nutritional knowledge I gleaned from a RD I know pretty well. But for now, I submit my first delicious dish, Coarse Ground Honey Mustard Salmon.
First of all, this is my first time ever publishing a post that I want to be “pretty”. I’ve never taken photos of food before that I wanted to share with people and actually have the food look delicious. So bear with me as I teach myself how to do this!
Ok, salmon. Some people, myself included, would argue that salmon is one of the best foods you can eat. Salmon is high in protein and rich in Omega-3s. You know Omega-3s, those wonderful little guys that help protect your heart by lowering bad cholesterol while raising good cholesterol, lower triglycerides, and reduce inflammation in the body. Omega-3s are essential fatty acids, meaning our body can’t make them; we have to get them from our diet. Salmon is one of the very best providers of Omega-3s, and getting nutrients from food always trumps getting them from supplements.
So why don’t more people eat salmon? Too many people have had bad salmon and decided they don’t like it – it tastes too fishy. Here’s a helpful hint… don’t eat bad salmon!
If you’re going to buy salmon, buy the best you can afford. A good filet should not smell like fish. Just like quality beef, it generally is better when it is purchased wrapped in paper. And for goodness sakes don’t ever buy frozen fish to thaw and cook. Eww. No.
I prefer to get my filets with the skin already removed for this recipe. Ask your fishmonger to trim it for you. If they won’t, no big deal. This is just a personal preference. This super easy recipe is for two pieces of salmon.
Alright, you’ve got your beautiful salmon filets. Here’s everything else you need:
- Coarse ground mustard
- Worcestershire sauce
Start by preheating your oven to 400 deg F. While the oven is warming, line a baking dish with foil.
Place your filets in the dish. Top them with some salt and freshly ground black pepper.
In a separate bowl, add 2 tablespoons of the mustard and 1-2 teaspoons of honey, depending on the level of sweetness you want. I usually go right in the middle with about a teaspoon and a half.
Shake in 3-4 shakes of the Worcestershire sauce. Stir all that together until incorporated.
Spread the sauce over the salmon. Place them in the oven for 18 minutes. Fix whatever sides you want (sautéed veggies and some brown rice pairs amazingly) while working in an EMOM of 2 burpees… just kidding about the burpees.
Remove and enjoy! If you left the skin on the fish, you should remove it now before serving. And if you’re really concerned about potential fishy taste, scrape off the gray meat that resides under the skin, leaving just the delicious pink flesh. Yummy!
Before we go, did you enter my giveaway for a LatitudeGearRx shirt? If not, check out my last attempt at Fran to find out all the details!
Your turn – Do you like salmon? What’s your favorite salmon recipe? Any tips for me on publishing recipe posts?