This paleo-friendly salmon is hands down my absolutely favourite. Lemon and ginger are always super tasty together, but you add just a hint of sweetness with the maple syrup and now you've got a real winner! This recipe is fresh, light and makes for a perfect summer weeknight dinner. I find people are a little intimidated by cooking fish but it's so simple! Let me explain...
I often hear from clients that they're just not "fish-people" and my response is always 2 questions. What type of fish are you using and how are you cooking it?
Most commonly, people are buying farmed fish which has an entirely different flavour than wild caught. Especially when it comes to salmon. Not to mention that wild caught fish is leaps and bounds more nutritious. You'll notice that wild caught salmon is much richer in colour (and in flavour). So how do you know if it's wild caught? The label will tell you but here are some things to look out for. If it is Atlantic salmon, then you know right off the bat that it is farmed. Sad right? All Atlantic salmon is farmed so look for Pacific salmon. Also, don't get thrown off with marketing labels. "Fresh" does not mean wild, it just means that it hasn't been frozen. More and more grocery stores and markets are carrying wild caught so it's becoming much easier to find. You may have to buy it frozen but a frozen wild caught fish still beats a fresh farmed fish.
The next question is how are you cooking it? Many people will overcook fish, leaving it very dry and extra fishy tasting which not everyone is into. My general rule is 15 minutes MAX! For a smaller piece of fish, about 10 minutes will do the trick.
With just changing those 2 things you will find that your fish dishes are much more tasty and will have you cooking it much more often.
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