Wild caught salmon is a staple in our diet now, and it is soooo good. As most of you know, salmon provides anti-inflammatory omega-3 fatty acids as well as a number of other key nutrients for a healthy body (protein, phosphorous, vitamins D, B12, B3, and selenium). If you missed my last post on how to thaw and properly store fish, check it out.
When we were vegan, the one thing Greg really missed was fish, so as you can imagine… when we went to a high quality omnivore diet, he was stoked to eat fish again. However, we don’t eat just any salmon. It must be wild caught or we’ll have nothing to do with it. Wild caught fish is healthier for the environment and for us. Oh, Kamea loves when I make wild caught salmon, too.
Wild caught Sockeye salmon or King salmon? I’m a fan of both, but I’ve read that sockeye probably has less mercury because it doesn’t feed on other fish, rather it eats plankton (most are bright red/orange, which explains its more vibrant color), and it lives for a short time. Still, I like both and eat both so long as they’re wild caught.
Where do I buy my wild caught salmon? I’m a fan of going straight to my local farmer market a lot of the time. I like meeting the guys catching my fish directly. However, I also love Vital Choice for wild caught fish and products. I frequently buy from them, too.
My Rosemary Lime Salmon recipe is almost ridiculously simple. I say “almost” because I had to work on finding the right temperature and time to cook our salmon using our oven. I did have a few instances where I overcooked it. Sigh.
A tip for success is to try and cook pieces that are similar in size and thickness so they cook at the same rate. But, don’t be afraid to take a piece out of the oven, if it’s done, while the remaining pieces cook. You can put it on a plate with a little aluminum foil tent over it to rest and stay warm. The best way for me to keep my wild caught salmon from being overcooked is using my (highly recommended) Instant Read Thermapen Thermometer.
Rosemary Lime Salmon (Wild caught Paleo -ish Gluten Free)
Yield 2 to 3 servings
- 1 pound wild caught salmon (skin on or off)
- 1 to 1 1/2 tablespoons fresh rosemary, chopped
- 2 to 3 hefty pinches of sea salt (I use Himalayan Pink or Fleur de sel)
- Juice and zest of one lime (or lemon)
- 3 tablespoons organic grass fed ghee, divided
Preheat the oven to 325 degrees F. This temperature is just a recommendation, so you can change it. The lower the temp, the longer it takes. I use a convection Breville Smart Oven.
Rinse the salmon and pat dry.
Brush 1 tablespoon of the organic ghee on the bottom of the baking dish.
If there is skin on the salmon, place it skin side down.
In a small bowl, stir the remaining ghee, rosemary, lime juice, salt, and zest together (it’ll be clumpy and that’s ok).
Brush the ghee mixture over the tops and sides of the wild caught salmon.
Bake for 20 to 30 minutes, or until your desired doneness is achieved. Allow it to rest a couple of minutes. Season with additional sea salt, if desired.