I have talked about the power outage in our recent video shoot and today, the great Jesse Kahle shows you just how it went down (in the video above). We didn’t let the lack of light stop us. We forged forward with what light we could scrounge up and today’s recipe was the result.
This is the kind of cooking that I love to teach!
I lived in Alaska for 5 years, so I have an affinity for salmon and a passion for teaching you how to cook it properly.
Here are three quick tips:
- Make sure your salmon is wild and Alaskan.I have a number of friends who are fishermen, both east and west of the Aleutian chain. The Alaskan salmon fishery is struggling due to farmed fish flooding the markets over the past 20 years. So, please help my friends out and support our 49th state! Alaska’s fisheries are managed based on careful monitoring and scientific assessment, and are regarded as a model of successful natural resource stewardship.
- Don’t throw away the skin! Those “in the know” know that the skin is the best part. In today’s video, I show you how to make “skin chips”, which are a great, crunchy accompaniment.
- Don’t overcook your fish!People who don’t like fish typically don’t like it because it is dry and “fishy”. Don’t be that person! Cooking to 120 degrees F is a general guideline that will yield a tender, moist, delicious protein whose health benefits are unrivaled.
Chorizo Sprouts are a new favorite of mine. They are a play on my Bacon Sprouts from a couple years back and are a great make-ahead carbohydrate to pair with any protein.
You should already have some Massie Mayo in your fridge, because that is one of the three Mother Sauces of Paleo cuisine, right? The other two are Salsa Chipotle and Paleo Pesto. When you have these three sauces prepped out, all of your food is quick and tasty!
Okay, guys. That’s all I’ve got today. I want to encourage you to “Keep It Paleo!” this week.
Have a great day!
(With a coho, Prince William Sound, Alaska circa 2004…)
Salmon Crusted Salmon with Chorizo Sprouts
“Keep It Paleo!”
We have 18 blocks of protein in this recipe. Two of them come from the Chorizo. 1oz of chorizo equals one block, so 2oz will equal two. For our salmon, 1.5oz equal one block, so for each 6oz protion, we have 4 blocks, totaling 16 blocks from the salmon and 18 total protein blocks.
Our carbs are all coming from our Brussel sprouts. We know that one cup equals 88g, and 1.5 cups (or 132g) equal one block. Therefore with 2 pounds of Brussel sporuts, we get 7 blocks of carbs.
Our fats are mostly coming from the Massie Mayo. For every tablespoon that you add, you get 9 fat blocks added to the block count.
This recipe is broken down into 4 servings, giving each serving about 4 protein blocks, 1 carb block and one fat block. Add a couple of fat and carb blocks to this meal to bring up the balance.