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Paleo Whole30 Cajun Salmon
PALEO WHOLE30 CAJUN SALMON WITH LEMON AND DILL
On this Paleo Whole30 journey (sometimes Keto), salmon and dry rubs are an integral part of our culinary repertoire. Whenever I made dry rubs I prepare enough for a few meals. I made the salt-free, sugar-free Cajun seasoning mix for chicken. I decided to try it on salmon. Shawn and I try to eat salmon a couple of times of the month. We love this fish. It’s also satisfying and super healthy. As I’ve mentioned in prior posts, in Ontario, Canada where we live it’s difficult to get a variety of salmon varieties like Pacific. The Pacific salmon available here is always smoked. We buy Atlantic salmon as it’s readily available and caught on our east coast of Canada.
Salt and sugar are normally added to dry rubs for flavour, but also to “seal” the flesh to keep juices inside. When working with a salt-free, sugar-free dry rub, it’s important to add oil before the dry rub. The oil and dry rub work together to replace the job of salt and sugar. Working together the oil and rub seal the flesh, also keeping juices inside.
RECIPE NUTRITIONAL VALUE: Two meals per week of fatty fish, such as salmon, can reduce your risk of fatal heart disease by 40%. A 3-ounce serving of salmon provides 1.9 grams of Omega 3 fatty acids. Salmon is one of the best sources of the long-chain omega-3 fatty acids EPA and DHA. It’s also a great source of protein (3.5 ounces = 22 to 25 grams), vitamin B, potassium, and selenium. Salmon contains antioxidants that help to reduce high blood pressure, improve heart health, help to prevent diabetes, and aid in decreasing the risk of brain damage due to a stroke.
RECIPE TASTE PROFILE: The predominant taste sensations of this fish dish are fattiness (from the salmon), spiciness (from the rub), and tanginess (from the fresh lemon).
DIRTY-BIRDY WINE PARTNER (For those maintaining a Paleo or Whole30 lifestyle): With the predominant taste sensations being fattiness, spiciness, and tanginess, choose a late harvest white to match. A late harvest white wine has a natural sweetness from the natural grape juice added back into the wine. (This is called the suss reserve method. A suss reserve is a percentage of wine that has been stopped or not allowed to ferment to keep the sugar content high with natural sugars.). The other method is for the winemaker to halt the fermentation before all the wine’s natural sugar has been turned into alcohol. Both methods offer natural sugar that is compliant with the Paleo Whole30 diet/lifestyle.
The natural sugar from the grapes adds viscosity to the resulting wine. This thickness marries well with the fattiness of salmon. The wine’s natural sweetness also nicely offsets the spiciness from the rub. This wine’s natural acidity complements the lemon tanginess of the salmon dish.
Normally a late harvest wine is served for dessert. But the level of spiciness of the rub demands a wine with more sweetness. Just serve less of this wine at dinner.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 1x
- Category: PALEO, WHOLE30, KETO
- Method: BAKING
- Cuisine: DINNER
- Diet: Gluten Free
4 salmon filets (8 ounces each)
4 teaspoons olive oil
4 heaping teaspoons Cajun spice mix*
A handful of fresh dill
For the Cajun spice mix click the link below:
Preheat oven to 350 F. Set 4 salmon filets on baking sheet or in a pan sprayed with avocado non-stick cooking spray. Add 1 teaspoon oil to the top of each salmon filet. Sprinkle 1 heaping teaspoon of cajun spice mix on top of each oiled filet. Slice lemon into 8 slices. Add 2 slices of lemon per salmon filet. Bake until desired doneness, about 10 to 12 minutes. Put the oven on broil and broil filets for another 3 to 4 minutes until Cajun seasoning is blackened. Remove from oven. Add fresh dill. Serve warm.
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