This delectable recipe was sent to me by Durga, a member of Portland’s local Weston A. Price Foundation’s group with paleolithic culinary tendencies…for the good fortune of us all. I have made some small modifications to allow for better adaptation to Primal guidelines….Enjoy!
Servings: Serves 4
Ingredients for marinade:
1/2 teaspoon fenugreek seeds
2 tablespoons red- or white-wine vinegar
2 teaspoons ground coriander seeds
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon turmeric
Four 3-ounce pieces salmon fillet with skin
3 bell peppers (preferably different colors)
1 medium onion
10 fresh curry leaves
4 large garlic cloves
4 tablespoons olive oil
1 tablespoon grated peeled fresh gingerroot
2 cups Laxmi’s fresh coconut milk or canned unsweetened coconut milk *
1 teaspoon coarse salt, or to taste
Recommended Accompaniment: steamed veggies with butter and/or Cauliflower Rice (see recipe)
Preparation:
Make marinade:
In an electric coffee/spice grinder finely grind fenugreek seeds and in a small bowl stir together with remaining marinade ingredients. In a shallow baking dish rub salmon fillets all over with marinade. Marinate fillets, covered, at cool room temperature 30 minutes.
While salmon is marinating, cut bell pepper into thin strips, thinly slice onion, and finely chop garlic. In a 10- to 12-inch nonstick skillet heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear fillets until golden, about 2 minutes on each side. Transfer salmon to a plate. To skillet add onion, garlic, gingerroot, and 1 1/2 tablespoons oil and cook over moderate heat, stirring occasionally, until onion is lightly browned. Stir in coconut milk and salt and bring sauce to a boil, stirring. Add fillets and gently simmer until they are just cooked through and sauce is thickened, 5 to 6 minutes.
In another skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender and lightly browned, 5 to 6 minutes.
Serve salmon and sauce over Cauliflower Rice, topped with bell peppers!
BONUS:
ANOTHER SIMPLE RECIPE DURGA RECOMMENDS:
“Saute a little ground or leftover meat in ghee and celtic sea salt, add some chopped greens or other non-starchy veg until wilted, add some bone broth and a little chopped garlic and let it simmer a couple of minutes. Pour it in a bowl over a spoonful of coconut oil and a BIG spoonful of mixed herb pesto.
It’s pretty YUM.”
NO LIE, Durga. 🙂
* Note: For those of you concerned about BPA, guar gum or xantham gum:
The brand Native Forest has an organic coconut milk packaged in a BPA free can. The trace amount of guar gum used (in my opinion) is fairly negligible and not of any significant concern (unless someone has an unhealthy gut or digestive issues like SIBO – small intestinal bacterial overgrowth).
If someone suffers from GI symptoms in general (especially IBS), you can go to www.importfood.com and order the Aroy-D all natural coconut milk or cream in a carton (no BPA, guar gum or xanthan gum added).
You always have the option of making coconut milk from scratch as well.
I tried something like this but with Tilapia fish. Good option for those non-salmon lovers
Nora (great interview on CoasttoCoast)