Wild Caught Alaskan Salmon with Fresh Dill in a Garlic Caper Sauce

Wild caught Salmon is full of omega-3 fatty acids, B-Vitamins, Vitamin D and a whole supply of nutrients that your body needs and bonus, taste amazing! Nothing complements salmon as much as fresh dill and savory garlic. With the addition of salty capers and tart lemon to balance the richness of the fish, this dish will impress everyone's taste buds!

Ingredients:
1 pound fresh wild caught salmon fillet with skin
1 sprig fresh dill
2 cloves fresh garlic minced
1 tablespoon preservative free capers
1/2 small lemon
Sea salt and black pepper to taste
*Primal- Kerry Gold grass fed butter

Method:
1.) Season flesh side of salmon with minced garlic, 1 tablespoon of fresh dill, sea salt and black pepper to taste.
2.) Heat 1/2 tablespoon EV coconut oil over medium high heat in a large cast iron skillet.
3.)When the skillet is hot, add salmon, flesh side down. Cook for 4 minutes or until fish lifts easily from skillet. Reduce heat to medium, cover fish with a lid, and continue cooking for 4 more minutes.
4.) Flip fish again so flesh side is up. Squeeze lemon over fish. Add in capers and 1 tablespoon of Kerry Gold if desired. Cover skillet and remove from heat. Let stand 2 minutes then serve fish with pan sauce. Garnish with additional fresh dill if desired.

Spinach & Pineapple Stuffed Sole

Seafood Sunday's are a great tradition to incorporate more Omega-3's in your diet. Sole fish fillets are mild, tender, and delicate which makes them perfect to stuff with delicious ingredients. Fresh spinach and sweet pineapple with a garlic wine sauce makes this a Sole recipe to please everyone.

Ingredients:
1 pound fresh wild caught Sole fillets
2-3 cups fresh spinach chopped
1-2 cups fresh pineapple diced
6 cloves of fresh garlic minced
1/2 cup dry white wine
2 fresh green onions diced
1 fresh lemon
1 tablespoon Kerry Gold grass fed butter or EVOO
Sea salt and black pepper to taste

Method:
1.) Pre heat oven to 350 degrees. In a small skillet, add butter and garlic. Cook over medium heat until garlic turns lightly brown. Add in white wine and simmer for 3 minutes. Remove from heat.
2.) Lay fish out on a flat surface. Season fish with sea salt, black pepper, and a little fresh lemon zest. Sprinkle each fish fillet with spinach, sauteed garlic and pineapple. Roll fish up and place seam side down in a glass baking dish (coated with EV coconut oil).
3.) Once all the fish fillets have been stuffed and placed in baking dish, pour remainder of garlic and wine sauce over fish. Sprinkle green onions over fish and season with additional black pepper.
4.) Bake for 15-20 minutes or until fish is done. Be careful not to over cook fish. Serve over sauteed spinach and top with fresh pineapple.

Thai Spiced Cod with Coconut and Ginger Shiitake Asparagus

Fresh ocean Cod is a great fish that can be fixed in so many ways.  Cod is a tender, flaky white fish that has a mild sweet taste.  It takes on the flavors of the ingredients paired with it and is delicious in Asian and Thai cooking.  Complete with toasted coconut and ginger shittake asparagus, this is the dish to make everyone a fan of fish!


Thai Chili Spiced Cod
Ingredients:
1 lb fresh ocean cod
1/4 teaspoon fish sauce (KAME)
2 teaspoons wheat free Tamri or Coconut Aminos
1/2 fresh lime juiced
1 clove fresh garlic minced
1/2 tablespoon fresh ginger grated
1 teaspoon garlic Sriracha sauce
1/2 tablespoon raw honey
1/4 cup organic raw coconut flakes


Method:
1.) Season cod with fish sauce, tamri, lime juice, garlic, ginger, and Sriracha.
2.) Heat 1 tablespoon EV coconut oil in cast iron skillet over med-high heat.  Once hot, add cod and reduce heat to medium.
3.) Cook cod for 2 minutes then flip.  Cook 2 more minutes.  Remove from heat. 
4.) Sprinkle coconut flakes on top of cod and place in broiler.  Broil for 2 more minutes or until fish is white and flaky.  Be careful not to burn coconut (rotate skillet if needed),
5.) Serve with drizzled honey over cod and additional Sriracha to taste.


Ginger Shiitake Asparagus
Ingredients:
1 pound fresh asparaus
1/4 fresh shiitake mushrooms sliced
1/2 tablespoon fresh grated ginger
2 clove fresh garlic minced
Wheat free Tamari or Coconut Aminos


Method:
1.) Rinse asparagus and cut off bottom 3 inches or tough stalk.
2.) Season asparagus with ginger, garlic and a drizzle of Tamari.
3.) Place asparagus in cast iron skillet and toss with melted coconut oil, shiitake mushrooms and sea salt to taste.
4.) Place skillet in broiler for 4 minutes.  Toss asparagus and turn skillet.  Broil 4 more minutes.  Toss asparagus again and check for desired tenderness.  If needed, broil 2 more minutes.