You know how sometimes, you meet someone and you feel like you’ve pretty much known them your entire life? And even though you’ve never met them face to face, you just know that you would get along with that person so, so well if you did?
This is exactly what happened with Jenny. We were recently both Whole30ing at the same time and supported each other every day, mainly over Instagram.
Although I’ve known her for only a very short period of time, we connected almost instantly and it feels like she’s always been around. She’s such a breath of fresh air, always so kind, radiant, smiling and full of “joie de vivre”.
She also happens to have this amazing Paleo blog called Paleo Foodie Kitchen that’s filled with mouth watering photos and recipes. If you haven’t done that yet, you really oughta pay her a little visit!
But wait, wait! Before you do that, read her post here first, ‘cuz once you hop over there, chances are, you won’t ever want to leave!
I was ecstatic the day that Sonia asked me if I can guest post on her site. You see, I have been following her blog for quite some time now and she has been one of my inspirations with her tantalizing Paleo recipes combined with elegant presentation that can certainly tempt even the most finicky taste buds. She has also been a great cheerleader when I was on my Whole30® for the first time and even if we literally live at opposite ends of the continent and have never met in person before, I consider her as one of my dear friends!
This recipe that I am sharing with you all today is reminiscent of the ready-made stuffed salmon from Costco that I used to eat before I went Paleo. I never really quite figured out the exact ingredients they use but there is definitely some cheese, rice, soy, gluten, fake seafood, hydrogenated oils, chemicals and preservatives in it. Gross right?
Good quality meals should never be complicated and doesn’t have to include a litany of ingredients that might be better off as part of a (mad) scientist’s lab experiment. Remember, if you cannot pronounce an ingredient or do not have an idea of what it is, just avoid it!
For this Deconstructed Stuffed Salmon, I used raw colossal wild shrimp but any size will do since everything will be chopped up together. It will yield some extra stuffing that I like to form into little shrimp patties and eat in addition to the stuffed salmon or it can be kept aside for a future meal.
The seasonings I used in the stuffing can be adjusted according to your taste preference so to make sure that the flavors are to your liking, fry up a little bit (about a tablespoon) of the stuffing and adjust the salt, pepper, etc. if necessary.
Give this a try and I hope you will all enjoy it 🙂
- 1 lb wild Alaskan or sockeye salmon, cut into 2 pieces
- 6 oz raw shrimp, peeled, deveined and chopped
- 1 large egg
- 2 tbsp raw onions, chopped
- 2 tbsp Italian flat leaf parsley, chopped
- 2 tbsp almond meal (or almond flour)
- 2 tbsp lard (or butter)
- 1 clove garlic, minced
- 1 tbsp old bay
- salt and pepper to taste
- Preheat oven to 375F.
- Mix the chopped raw shrimp, egg, onions, parsley, almond meal, 1tbsp lard, garlic, old bay, salt and pepper. Set aside.
- Lightly season the salmon pieces with salt and pepper. Heat a cast iron pan on high and add the rest of the lard. Pan sear the salmon 1-2 minutes per side.
- Move the salmon to an ovenproof dish and top each piece with 2 tbsp (or more!) of the shrimp topping. Lightly brush the top with a little bit of lard and bake in the oven for 15 minutes.
- Afterwards, set your oven to broil and cook for about 3 more minutes until the top becomes crispy.
Bon appétit 🙂