Monday, 12 October 2015

Poach-roasted wild salmon (GAPS)

Moist and crispy wild salmon fillets

Wild salmon has a much firmer texture than the farmed ones. I like my wild salmon poached to give it a moist composition, but I also like the crisp skin when the fillet is roasted or fried.

Poach-roasted is when the wild salmon fillet is poached then roasted (or fried) in the same pan, giving the fish the cooked texture and the crispy skin.

You will need:
wild salmon fillets, with skins (1 fillet per person)
2 tbsp coconut oil

1. In a wide pan boil some water.
2. When it boils add the wild salmon fillets, skin side down. The water should only reach the 1/3 height of the fillets. Cover with a lid a cook for 2 to 3 mins.
3. Take the lid off then cook for further 2 to 4 mins, until the water evaporates.
4. Add the coconut oil, fry for further 2 to 3 mins. Turn and fry for 30 to 45 more seconds.
5. Serve on a bed of beetroot and kale salad, with some roasted veg on the side, and with a nice raw avocado salad as well, for variety and texture. Enjoy!

For the 3 veg side salads see next post.

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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