Posts Tagged ‘fish’

This year in B.C. we had the largest sockeye salmon run in nearly 100 years which meant that the fresh stuff was being sold everywhere.  I think I even saw someone selling whole fish right out of the trunk of their car!! 

While the salmon run has long since passed, there is still an abundance of frozen sockeye available at most local markets.  As the fish was pretty much frozen right off the boat, the previously frozen variety is just as tasty as the fresh stuff was.   

Cooking this recipe for a few friends, I opted to cook a larger piece of salmon fillet and then portion it off after cooking.  As salmon can be quite rich tasting, to lighten it up, I dressed the fillet with fresh dill and lemon before baking it in the oven.  Rounding out this awesome paleo dish was a generous portion of cauliflower rice and kale.  

For the Salmon

  • Ingredients
  • 1 – 1.5 lbs sockeye salmon fillet (any kind of salmon will work)
  • Fresh dill to taste
  • 1 lemon, cut in half
  • pepper to taste


  1. Preheat oven to 375
  2. Wash and dry salmon fillet and place skin side down on parchment lined baking sheet.  Season with pepper
  3. Wash and dry fresh dill, remove tougher parts of dill stem and generously place dill on top of salmon (I love dill so was pretty generous here) 
  4. Squeeze juice from one half of the lemon over the salmon
  5. Slice remaining half lemon into thin slices and lay these over the salmon
  6. Bake in preheated 375 oven for 12-15 minutes until fish is cooked through

For the Cauliflower Rice


  • 1 head cauliflower, green leaves removed, washed and cut into small pieces
  • 1/4 cup each finely chopped celery, carrot and onion
  • 1 bunch of kale, washed and torn into small pieces
  • 1 tbsp coconut oil
  • 1/2 cup chicken stock (or more as required)
  • pepper to taste


  1. In large skillet, heat coconut oil over medium-high heat
  2. Add celery, carrot and onion and saute for a few minutes until translucent
  3. While veggies are cooking, in food processor add cauliflower in batches and process until it is a rice like consistency
  4. Add “riced” cauliflower to veggies in fry pan and stir to combine
  5. Add chicken stock, season with pepper and cover with lid
  6. Simmer over medium-low heat stirring occasionally until tender ~ 20 minutes, adding more chicken stock if pan starts to become too dry
  7. Once cauliflower is tender, add kale and cover until kale is wilted and tender, stirring occasionally
  8. Serve Salmon over a heaping spoonful of cauliflower rice – Enjoy!!

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One of the best things about living right next to the Ocean is the abundance of fresh fish and seafood.  So fresh in fact, that you can even buy it right off the boat!  Fish is perfect for the paleo diet as it is high in protein and an amazing source of Omega 3’s.  It is also full of flavour, requiring little seasoning making it one of the easiest things to cook.  Being that it is summer, I’ve been cooking all my meals on the BBQ and this Halibut recipe is no exception.  By cooking the fish in a foil package on the grill, the Halibut cooks up tender and moist and when paired with the fresh tomato and avocado salsa, it is the perfect meal for a hot summer’s day.

For the Fish – 1 serving

  • 1 piece of halibut
  • 1 tsp olive oil
  • 1/2 fresh lime
  • salt & pepper to taste


  1. Pre-Heat BBQ to medium-low. 
  2. Tear off a piece of aluminum foil about 16 inches long.   Lay foil on work surface shiny side up and drizzle olive oil in centre of foil.
  3. Lay fish on top of olive oil, squeeze lime juice over fish and season with salt and pepper. 
  4. Fold up the edges of the foil to make a package. 
  5. Place on BBQ, close lid and cook over medium-low heat until fish is tender ~ 8 minutes.
  6. Carefully remove fish from foil package and plate with a good spoonful of the salsa (see recipe below).

For Salsa – Serves 2-4

  • 1 avocado
  • ~ 12 cherry tomatoes, chopped into quarters
  • 1/4 finely chopped red onion
  • juice of one line
  • handful of cilantro, chopped
  • salt to taste (optional)


  1. In bowl, combine tomatoes, avocado, red onion and cilantro. 
  2. Drizzle with lime juice, season with salt (if using) and toss gently to combine.
  3. Serve with Fish.  Enjoy!

Note:  Don’t have a BBQ, no problem.  Place fish on a parchment paper line baking sheet and cook the fish in a pre-heated 375 degree oven for about 8-10 minutes (depending on thickness).

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