grilled wild salmon with artichoke salsa

I eat only wild salmon, and never farmed salmon. Followers of Paleo and lovers of the ocean do not condone farmed salmon because it isn’t a natural way for the fish to live; not only that, but the amount of omega- 6 fatty acids in farmed fish is higher and their omega-3 levels are lower, making farmed fish an unhealthful option.

Wild salmon is more expensive because fishermen can’t compete with the prices of farmed salmon, so it’s more important than ever to stand up for the greater good and support mindful fishermen who fish sustainably. You can substitute just about any substainable fish for the salmon in this recipe and it will still be awesome. This is a gorgeous recipe that can be whipped up in minutes, and the taste is sublime. The artichoke salsa is even great on grilled lamb chops.

  • 150 g vine-ripened tomatoes seeded and quartered
  • 100 g marinated artichokes drained
  • 80 g kalamata olives pitted
  • 1 handful flat-leaf parsley chopped
  • 30 g pine nuts toasted
  • 150 mls extra virgin olive oil
  • 2 tablespoons lemon juice
  • 4 Salmon cutlets (180 g each)
  • coconut oil duck fat, tallow or other good quality fat melted, for cooking baby basil to garnish
  • To make the salsa, finely dice the tomatoes and artichokes and place in a bowl. Add the olives, parsley and pine nuts. Then add the olive oil and lemon juice and season with sea salt and freshly cracked black pepper.
  • Set aside.
  • Preheat a gas grill too high.
  • Brush the fish with coconut oil, season with salt and freshly cracked pepper and cook on the grill for a few minutes on each side, depending on how thick the fish is.

NOTE: Remove from the oven when cooked.

Per Serving
  • CALORIES: 467
  • CARBS: 8g
  • FATS: 34g
  • PROTEIN: 37g


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