Tuesday, June 11, 2013
Wild Caught Salmon with Parsley and Pom
Once again, I have a recipe for you that doesn't have a photo of the finished product. We ate it! So, the next time I make salmon this way, I will take a photo and add it to this post.
First, I made up a marinade:
1/4 cup Lemon Myrtle macadamia nut oil (or olive oil)
1 TBSP balsamic vinegar
1 tsp lemon juice
4 TBSP Pom pomegranate juice
1 tsp organic dried basil
1 tsp sea salt
1 TBSP minced garlic (garlicgold.com has amazing organic minced garlic!)
freshly ground black pepper, to taste
Stir this up and add:
1 bunch FRESH parsley
Spread this out on a big cookie sheet.
Next, I placed my big slab of salmon, FLESH SIDE DOWN, right onto the marinade. I pushed the fish around a little just to make sure there was good contact between the fish and the marinade. I covered this tightly around the edges of the pan with aluminum foil and put it in the fridge for 30 minutes.
I took the pan out and uncovered it so I could FLIP THE FISH OVER. (flesh side up now)
I covered it tightly again with the same aluminum foil and cooked it in a 350 degree oven for 30 minutes. I always check the fattest section of salmon for doneness - yours might need 5 more minutes.
This stuff is SO good for your body and your brain. Enjoy!