If you asked me several years ago how I had felt about seafood I would have probably replied you with an “Eh!”, showing my level of genuine “indifference” towards them all…
With all the levels of comfort, familiarity, warmth and fun a meal can offer in life, seafood dishes lingered at the very bottom of the list for a long time.
However this has changed quite promptly and unexpectedly.
As I managed to silence the white noise that is created by inflammatory food choices of the past, I realized my taste buds reactions as well as the nature of my cravings have changed significantly, towards more nutritious and fulfilling alternatives.
This “Thyme Baked Salmon with Citrus Salsa” is one of the friends that I made during this transition. It is not only satisfying and nourishing, it also provides me the canvas that I seek in every dish to fulfill my food presentation obsession.
In the beginning of Fall, despite to the rapid change in the weather, I was still in “summer mood”. I was truly enjoying the change in colours as well as the crispier mornings, but my body still staying behind, urging for a boost in the season of transition. So I was looking for meals that would still keep my summer spirit up but at the same time would ease my transition to Fall.
In the mean time, I was getting ready for my “14 Day Eating Through Autoimmune Relief” online workshop, creating meal plans around the ingredients of Fall, working with immune boosting additions.
Wild caught salmon and prawns are kind of my “go-to” ingredients when it comes to seafood in nutrition packed meal plans. Both are good health boosters, packed with Omega 3 acids, essential minerals like iron, potassium, selenium, zinc and magnesium as well as vitamin Bs and D, supporting hearth health, mental health, immune system and inflammation.
Shrimp is also one of the best food sources of iodine, an important mineral that many people are deficient in. Iodine is required for proper thyroid function and brain health.
Thyme Baked Salmon with Citrus Salsa was the perfect match for both objectives and it’s how it made into that workshop’s meal plan. Just a quick note that It pairs really well with Blistered Green Beans with Almond or a bowl of arugula, no extra fixings needed . I’ll be posting the recipe shortly for the green beans.
Enjoy…
Thyme Baked Salmon with Citrus Salsa
Incredible taste combination: Crisp and fresh citrus flavours enhancing the richness of salmon while providing the contrast to it’s firm and flaky texture
Ingredients
- FOR THE SALSA
- 3 Oranges (include blood orange if you can find), finely grate the zest and segment
- 1 Grapefruit, pink variety, finely grate the zest and segment *
- 1 Lime, finely grate the zest and segment *
- ½ medium Red onion, diced small
- 3 stalks celery, sliced thin
- 1/4 bunch Cilantro, chopped
- A pinch of Salt
- Freshly Ground pepper (avoid for AIP)
- FOR BAKED SALMON
- 4 x 6-8 oz. Salmon fillets
- 1 Lemon, zest and juice
- 5-6 springs of fresh Thyme , chopped
- ½ cup Citrus juice, leftovers from segmenting
- 1/4 tsp Cayenne ((avoid for AIP)
- Micro greens or sprouted greens, for garnish
Directions
- Step 1 Set the oven for 420 F.
- Step 2 Combine the salsa ingredients in a bowl and refrigerate until it’s time to serve.
- Step 3 Combine the lemon zest and juice, thyme, cayenne and citrus juice in a small bowl. Pour over the salmon fillets in a nonreactive container, like glass and marinate for 15-20 minutes.
- Step 4 Remove the salmon from the marinade and place on the prepared baking sheet skin side down. Discard the leftover marinade.
- Step 5 Bake for 10 to 12 minutes, until the salmon is opaque through out and the segments flake apart easily.
- Step 6 Serve baked salmon with salsa, micro or sprouted greens.
- Step 7 Pairs well with arugula, green salad or Almond Blistered Green Beans
Although you can use any other “handsome” fish, like halibut, sablefish or thick Icelandic cod, and would achieve incredible taste combinations, I like salmon’s firm and flaky texture and the richness it brings to the crisp and fresh citrusy flavour of the salsa.
Enjoy… Life…
Myra
