Try It Again

I hate salmon. I mean, no, I hate cooked salmon. Cooked salmon is like this year’s UK basketball team. You want to love it because you know it’s good for you, but ya just hate it! How someone’s most favorite piece of sashimi can be someone’s most hated fish when it’s cooked is totally beyond me, but there you go. I am a freak of nature. The truth as I know it is that salmon changes almost completely once its cooked. So you can imagine we don’t eat it in my house…ever. However, because of a great tip that Dave’s Fresh Pasta has day boat fresh fish on Thursdays, combined with the fact that Josh likes it, added to the fact that it is seriously good for you, I decided to give it another whirl. Incidentally, did you know how good it actually is for you?

Due to the high amounts of Omega-3 fat and Vitamin D, salmon is great in preventing inflammation, improving cognitive function, preventing cancer. It also improves eye and , skin, hair and cardiovascular health. It is also high in Vitamin B12, protein and is moderately low in calories.

Here’s what my little brain produced!


2 Tbsp. fish oil
1/2 cup coconut aminos
1/4 cup rice vinegar
1 Tbsp. spicy sesame oil
1″ fresh ginger, minced
6-8 cloves garlic, minced
1 Tbsp honey


3 salmon fillets
1-2 Tbsp. coconut oil


left over marinade
1-2 Tbsp. almond butter
cayenne pepper

Put all the marinade ingredients into a ziploc bag and mix up thoroughly. Put salmon in the bag skin up so that the fleshy part is in direct contact with the marinade. Marinate for several hours. Remove from the marinade and dry off skin side of the salmon really well. You want it super dry. Heat coconut oil on high then add salmon to the pan skin down. Then turn the heat down to medium. Cook on that side until the fish is almost cooked all the way through. You’ll see this happen by the color change. Then flip over for just a minute or two to brown the other side. Reserve the left over marinade and put in a small saucepan. Heat over medium with a little extra honey, almond butter and a dash of cayenne pepper. Stir until it thickens. Spoon over fish.

I served this with bok choy, leek and mushroom stir fry. So here’s the verdict. The sauce was amazing! But I still don’t like cooked salmon. Josh, on the other hand, loved it. So what have I learned? Stick with sashimi. For all you salmon lovers, I’m sure you’ll love this too. If you hate cooked salmon like I do, try this recipe with fish you like!




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