Smoked Salmon on Kale Caraway Slice INGREDIENTS: 1 can smoked wild salmon 1 piece Live Kale Caraway Slice 1 tbsp avocado oil mayonnaise 1/2 tsp dried dill 1/2 tsp kelp flakes (optional) 1. Mix salmon, mayo and herbs/spices together. 2. Spoon salmon mixture onto slice and enjoy!
Quick Wild Salmon 1 can wild salmon 3 sprigs cilantro or parsley (chopped) 1/2 lime (squeezed) 1/2 tsp. kelp flakes Sea salt and black pepper Mix all ingredients together in a bowl. Great alongside a soup or on top of a salad. My favourite is wrapping this recipe in nori sheets or Live wraps (which… Continue reading Quick Wild Salmon
Quick Thai Coconut Sauce Serves 3-4 1 can coconut milk (full fat) 1 lime (juice only) 1 cup fresh cilantro (or parsley) 1 small jalapeño 2 garlic cloves 1 tbsp. coconut aminos (a replacement for soy sauce) 1 tsp. turmeric Sea salt 1. Blend all ingredients in a food processor or blender. 2. Pour sauce… Continue reading Quick Thai Coconut Sauce
Wild Haddock with Mustard & Thyme 1. Spread 1 tsp of yellow mustard onto each haddock fillet 2. Season with dried thyme and sea salt 3. Bake at 400F for 15 minutes 4. Squeeze fresh lemon juice over haddock before serving Serve haddock on top of cauliflower rice and call it a meal!
This is one of my all time favourite dishes when I’m short on ingredients and time! The flavour of the smoked salmon goes perfect with the freshness of the avocado. Add a bowl of salad on the side and call it a complete meal that will leave you satisfied for hours. How to prepare the… Continue reading Smoked Salmon with Fresh Avocado
I know it’s not always realistic to have fresh protein sitting in the fridge ready for a quick and nutritious lunch or dinner. That’s why I consider wild canned fish to be an essential pantry item. Whether it be tuna, salmon or sardines, have your cupboards stocked with a variety so you’ll never have an… Continue reading Creamy Dill Tuna Salad
Did you know? A 6oz fillet of halibut provides 135 percent of the recommended daily allowance for selenium. Wild halibut cooked in coconut oil and ghee. Topped with tangerine, cucumber, celery, red onion, olive oil, ground fennel, ground coriander, dried parsley & sea salt.