Fish is so intimidating. I have no idea why. It’s not hard to cook. It smells a little funny, but I sometimes do too and I’m not intimidated by myself. Well, I decided to stop being a lil b*tch and cooked up some fish. Salmon to be exact. And it turned out beautifully. I was lucky enough to get an awesome piece of salmon from my friend Ryan who catches little fishies himself! If you live in CO and want fresh fish this summer, Ryan is your man to talk to! Check out the flyer below for his information! And get to eating salmon you Colorado people.
Speaking of stinky things, let’s talk about a Facebook thread that occurred the other day. I wrote on my PaleOMG Facebook page that I had consumed mass amounts of broccoli that night. Well, what’s new. But people began to comment back that I wasn’t going to be fun to be around. Implying that I was going to be a fart machine. Well people, I don’t know what your butts are doing, but mine definitely is very cool with me consuming broccoli. Grains, absolutely not. But broccoli, my body is down for that. I even went on a date recently, yes I Juli B. went on a date, and had eaten broccoli early in the day. No mishaps occurred. Long story short, you broccoli farters out there, you’re weird. But I like you.
I need you to help me make a decision people. My friend invited me to go to Lake Powell. I want to go but I hate swim suits and I don’t drink very much. My friend’s like both, very much. Even though I know I suck as a friend in the party aspect, they still invited me. Do I go? Tell me what to do. TELL ME.
Oh and don’t forget to follow me on instagram @paleomg. I’m like, OMGobsessed. And really bad at taking pictures.
Ginger Citrus Salmon with Cucumber and Orange Salsa
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 minutes
- Yield: 2 1x
Ingredients
For the fish
- 2 salmon filets (I don’t know what size, whatever size you buy)
- 1/4 cup canned coconut milk
- 1 tablespoon Coconut Aminos
- 1/2 teaspoon fish sauce
- 1/2 teaspoon fresh ginger, grated
- 1/4 teaspoon orange zest
For the salsa
- 1 cucumber, diced
- 1 large orange, peeled and diced
- 1 tablespoon fresh ginger, grated
- 1/2 jalapeno, finely chopped
- 1/4 cup canned coconut milk
- pinch of salt and pepper
Instructions
- Chop all your salsa ingredients, toss all ingredients together in a bowl, then place in refrigerator.
- Heat up a medium skillet over medium heat and add your coconut milk, coconut aminos, fish sauce, fresh ginger and orange zest.
- Once the coconut milk begins to slightly bubble, add your salmon filets to the sauce.
- Cook salmon for about 2-4 minutes per side or until cooked to preference.
- Plate salmon then top with salsa, making sure some of the coconut milk makes it over the salmon!
- Boom sauce!!
@ Your friend Ryan’s Salmon: I cooked a pound of Ryan’s salmon today it was beyond banging. Super fresh- so pink!!! I had it for lunch and dinner and will scramble up with eggs tomorrow am. So good. Wild fresh Salmon is a whole other fish…
Bueno!!!!! When I saw this last week, I knew it would be on this weekend’s menu. I made it for dinner tonight and it was a hit. My 6 & 8 year old boys loved it…both had seconds. Another job well done. Thank you!!!!
(**Tried to rate as 5 stars, but only 2 turn yellow…not sure what’s up. Def 5 star.**)
I came here today looking for a salmon recipe because I have some salmon from Ryan also. My box will be making an order with him for this season. Now I know what to do with the fish that I was also afraid of cooking and f’ing up.
My .02 on Powell…It ain’t Mexico 😉 but you NEED to give yourself a full on break. Not just a CrossFit related trip to Again Faster or a Regional but an actual, no coaching (still probably WOD though. I did in Mexico between margaritas) break. Go!
Had this last night and it was amazing!!
This tasted as good as your pictures look! I’m a little less scared of cooking fish now 🙂
Thank you
aaaaaaand thank you again 🙂
My 2 year old son and sous chef said, “Oh my Gooooooooooodness, nummy mommy,” and then pulled out the old sign language for more.
Enough said.
I have made this twice now and it is great! I substituted mahi for the salmon and it has been delicious. The flavor mix of cucumber, orange, jalapeno and coconut milk are terrific together and I never would have thought to mix them. Thank you!!
Hey, Juli! Quick question, do you have to used canned coconut milk? I have just regular coconut milk – is that okay to use? Thanks!
Canned