31 July 2017


Grilled Salmon with Beets and Fennel
Grilled Salmon with Beets and Fennel
This recipe was originally featured in the June issue of About Magazine.

"You don't have to cook fancy or complicated masterpieces—just good food from fresh ingredients." -Julia Child

Summer tends to always bring a side of fresh, local vegetables to every meal in our house. When the hot summer sun trickles inside we tend to avoid heavy, hearty meals and instead focus on light dishes that are loaded with fruits and vegetables. We've also been attempting to cut back on our meat intake so we can make sure we are incorporating as many phytonutrients into each meal as possible. For our proteins, we're focusing on wild caught fish, legumes and farm raised chicken.

Because it is such a versatile fish, wild caught salmon is one of our go-to seafood dishes. Did you know that the nutritional content of wild caught salmon makes it one of the world’s healthiest foods? It is extremely rich in omega-3 fatty acids which can improve brain function and, combined with the amino acids, help to prevent macular degeneration and loss of vision. It also contains minerals like selenium, zinc, phosphorus, calcium and iron. Salmon (wild caught) is a good source for vitamin D, vitamin A and some members of the B vitamin family. Vitamin B12 is absorbed in the small intestine, and people who have irritable bowl diseases may not be able to absorb enough B12. If you struggle with IBD you may want to consider consulting your doctor and checking your vitamin B12 and D levels.

While salmon is very beneficial to our health, it's important to know about the product you are consuming and where it is sourced from. Farm-raised salmon is a hot topic for discussion these days and while there are ethical and sustainable farms, there are far too many that are unethical in their production which leads to pollution, the spreading of disease and sea lice and extra usage of natural resources. Some farmed salmon has been found to contain toxic chemicals. Questionable practices also come into play. For various reasons, the content of the feed is often supplemented with chemicals. Seafood Watch, a website run by the Monterey Bay Aquarium, is a useful resource for monitoring the fish you consume. Their recommendations help you choose seafood that's fished or farmed in ways that have less impact on the environment; I highly recommend checking out this site and downloading their app!

Grilled Salmon with Yellow Beet, Fennel & Citrus Salad
SCD, Paleo, Gluten-Free, Sugar-Free, Dairy-free
yield: 4-6 servings


4 (6 ounce) skin-on salmon fillets
Coconut or olive oil
Kosher or Himalayan salt
Freshly ground black pepper

1. Preheat grill.
2. Brush the salmon fillets with oil and season with salt and pepper.
3. Grill the salmon fillets skinned side down over moderate heat for about 3 minutes. Turn and grill about 3 minutes longer, or until the salmon is nearly cooked through. Make sure each side is generously coated in oil. Transfer to a platter.

2 medium yellow beets
1 small fennel bulb, thinly sliced
1 blood orange, thinly sliced and peeled
1 large grapefruit, peeled and cut into segments

4 Tbs olive oil
1 Tbs white wine vinegar
1 Tbs grapefruit juice
1 Tbs honey
1 tsp Dijon mustard
½ tsp Himalayan salt
Fresh ground pepper to taste

1. Coat the beets with olive oil, salt and pepper and roast in the oven at 375 degrees until they can be pierced with a fork, about 20 minutes, set aside and let cool.
2. Make the vinaigrette by placing all ingredients in a bowl and mixing with an immersion blender until thick and creamy.
3. Peel the beets and thinly slice.
4. Toss the fennel, orange and grapefruit together. Add the beets and toss together with the dressing.
5. Plate individual plates or a platter with a heap of salad and place a salmon fillet on top. Drizzle with remaining dressing. Add parsley for a garnish.

*Note: fennel is legal on the SCD diet but it is very fibrous. It should only be used when you are symptom free of your irritable bowel disease and have reached remission.

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