Spend 90 minutes in the kitchen on a Sunday and you’ll be thanking yourself all week long. This lo...
This salmon spread, made from both poached and smoked salmon mashed with butter, is a version of French rillettes. Rillettes, which are similar to pâté, are made from blending together protein and fat. Could there be a better snack?
Rillettes are often made with pork, duck or rabbit meat and lard, but using salmon and butter is easier and a genius way to make creamy salmon spread without adding mayonnaise, cream cheese or sour cream. The blend of salmon and butter (with just a drizzle of olive oil) is flavored with chives, capers and lemon.
There’s really no reason not to treat this “spread” like a salad and eat it with a fork, but if you want finger food then serve salmon rillettes on crispy nori chips.
This salmon rillettes recipe is adapted from the book “Cooking at Home on Rue Tatin.”Read More
This is a guest post from Diane Sanfilippo, author of Practical Paleo and the wildly popular blog, BalancedBites.com.
Diane often leaves a lot of space to make her recipes your own, and this one is no exception. This recipe can easily be modified to switch up flavors, or for those following a low FODMAP diet.
If you’re looking to dress-up the wild canned salmon you’ve been buying, this is the recipe for you! It’s quick and easy, and it can be made mostly from the ingredients you tend to have on-hand.
Bonus recipe: Use Primal Kitchen™ Mayo to make an amazing dipping sauce/topping for these salmon cakes using the recipe at the bottom of the page.Read More
This is a guest post from Kendra Cardoza, author of the blog paleopaparazzi.com.
Hey hey! Kendra here. You may know me from my blog paleopaprazzi.com or my IG account where I post #KendrasSuperSalads. I’m SO excited to be guest posting on Mark’s Daily Apple today as this is my first time! As you can probably guess from the intro, I LOVE salads. I used to despise them before going paleo 2.5 years ago, but now I just cannot get enough of them! I live and breathe salads almost everyday! I’ve even have my husband addicted to them, yay for salads! I created a droolicious (my new favorite word) recipe using Primal Kitchen™ Mayo and Safe Catch Tuna that I cannot wait to share with you!Read More
Escabèche is a Spanish method of preparing fish, first with a quick, hot sear then with a long, leisurely bath in olive oil, vinegar, herbs and spices. The vinegar finishes “cooking” the fish, producing moist, flaky flesh with a tangy, refreshing flavor. Spoon the fish and sauce over greens, and an instant salad is made.
It’s hard to find fish recipes that taste better as the week goes on, but this is exactly the point of escabèche. You can eat it after 6 hours or so of marinating, or over the course of a week. While any type of white fish works well, always consider sardines or mackerel for escabèche. The spicy, vinegary sauce tames the strong flavor of fatty fish. High levels of healthy omega-3 fats and low mercury levels make fresh sardines and mackerel the perfect fish to consume. And now, you have another easy and delicious way to serve them.Read More
This gorgeous fish soup is quick and easy to make, rich in flavor, and filled with healthy fats. It’s also really delicious; a weeknight meal you’ll want to make over and over again But the real reason to check out this recipe is that it’s a perfect example of how (and why) you should cook with unrefined red palm oil.
Unrefined red palm oil is incredibly dense with antioxidants and vitamins. Full-spectrum Vitamin E, co-enzyme Q10, betacarotenes, vitamin A, and vitamin K…they’re all there in abundance. There’s no secret to cooking with red palm oil, just use it in the same way that you use coconut oil, butter or olive oil. Sauté anything in red palm oil (meat, seafood, veggies, eggs), use palm oil to roast vegetables, or add it to soups or stews.
In this recipe, red palm oil is added at the end to give the soup broth an incredibly rich, velvety texture. But what about the flavor, you ask? It’s true that the strong flavor of unrefined red palm oil can take some getting use to. If you find it off-putting, then look for brands like Nutiva (our favorite) that put the oil through a cold-filtration process that mellows the flavor considerably. Nutiva’s unrefined red palm oil has such a mild flavor that it’s barely even noticeable.Read More
If you’ve cooked fish wrapped in parchment paper before, which gently steams the fish and keeps the flesh moist, this recipe will make total sense. But in this case, instead of parchment, the wrapper is edible, nutritious and delicious.
Nori, a sea vegetable best known as a wrap for sushi, can also be used to wrap fish while it’s cooking. The nori seals in moisture, keeping the fish juicy and flavorful. This meal is all about moist, tender salmon. When arranged on a plate of sautéed mustard greens and shiitake mushrooms it looks like a rather fancy feast, but there’s no need to be formal. The salmon and nori packages are easiest to eat with your hands.Read More