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.