Primal Meals: In 30 Minutes or less
Installment I: Baked Salmon with Remoulade Sauce and Kale
Although I love to cook, and would gladly spend an hour in the kitchen preparing a meal, the reality is that I don’t always have that kind of time. I use several strategies to tackle this dilemma, two of which include: planning ahead (I often cook large meals on Sunday that will last throughout the week), and creating simple recipes–an easy task when you use high-quality, fresh ingredients. I also try to keep homemade sauces/dips/chutneys in the fridge that can be used spice up any meal.
Emeril Lagasse’s Remoulade Sauce
- 1/4 cup fresh lemon juice
- 1/4 cup coconut oil, 1/4 cup walnut oil, 1/4 cup olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green onions
- 1/4 cup chopped celery
- 2 Tbs chopped garlic
- 2 Tbs prepared horseradish
- 3 Tbs creole whole grain mustard
- 3 Tbs prepared yellow mustard
- 3 Tbs ketchup
- 3 Tbs chopped parsley leaves
- Sea salt to taste
- Cayenne pepper to taste
- Pepper to taste
Combine all ingredients in a food processor, and process until combined. Use immediately or store. Will keep for several days in the refrigerator in an airtight container.
- 4-6 oz. salmon filet/person
- Fresh dill, chopped
- Butter, or oil of choice
Preheat oven to 425 degrees F. Place salmon filets on baking dish or sheet, skin side down. Sprinkle with salt, pepper, and fresh dill. Place a small tab of butter on each salmon filet. Bake at 425 degrees, for 8-10 minutes or until fish is flaky when tested with fork. Serve alone, or with remoulade sauce. See Ryon’s post on fish.
- 1 bunch kale, stems removed
- Salt and pepper to taste
- Red pepper flakes
Once fish is in the oven, bring a pot of water (with sea salt added) to a boil. Once boiling, place kale leaves in water, making sure to submerge all leaves. Boil in water 1-2 minutes, or until tender. Once tender, remove from heat and pour kale into colander to remove water. Sprinkle with salt, pepper, and red pepper flakes. If you so choose, stir in a tab of butter. Serve.