Deglazing liquid

2 tablespoons coconut aminos

2 tablespoons freshly squeezed orange juice (about 1 orange)

1 tablespoon warm water

1 tablespoon butter or coconut oil

CHANGE IT UP

This sauce would work very nicely with any other type of seafood that you like or with chicken or pork.

Try it with bone-in pork chops for a gourmet weeknight treat!

FODMAP FREE?

Leave out the garlic powder.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Lay the scallops on a paper or cloth towel and pat them on each side to remove excess moisture. Sprinkle both sides lightly with sea salt, black pepper, and a few pinches of garlic powder.

Melt the butter, ghee, or coconut oil in a stainless steel skillet or a well-seasoned cast iron pan over medium-high heat, and place the scallops into the hot pan, allowing at least 1 inch of room between them. Allow the scallops to sear for
approximately 2-3 minutes before turning to sear the other side or until the scallops are white all the way through and no longer translucent. Cooking time will vary with the thickness of the scallops.

While the scallops are cooking, combine the deglazing liquid ingredients in
a bowl.

After removing the scallops from the pan, turn the heat to high and pour in the deglazing liquid.

Deglazing is the process of pouring liquid into a very hot pan that has flavor-filled bits seared into the bottom of it. Use a whisk to remove the seared bits from the pan to flavor the sauce.

Reduce the remaining liquid over high heat for 2-3 minutes.

Remove the scallops from the pan to serve, and spoon about 1/2 teaspoon of the sauce over each scallop, garnishing with orange zest.

lemon rosemary broiled salmon

Homemade Rosemary Salt (recipe here) has been a go-to in my kitchen for a long time. This recipe was a happy-accident since I never would have thought to pair rosemary with fish, but I tried it—and it was delicious!

PREP TIME

5 minutes

COOKING TIME

15 minutes

YIELD

6-8 servings

2 tablespoons butter, ghee,
or coconut oil

1 lb wild salmon,
either whole or in portions

1 lemon

1 teaspoon Rosemary Salt
(recipe here)

SIDE NOTE

If you don’t have a broiler or if your oven doesn’t have a broil setting, you can bake the salmon at 350^°F for about 10-15 minutes.

These seasonings also work beautifully with chicken.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Preheat oven to a low broil setting.

Place thinly sliced pats of butter in a baking dish, or spread ghee or coconut oil over the bottom of the dish. Place the salmon in the dish and sprinkle with the Rosemary Salt. Add more thin pats of butter on top of the salmon, and top with slices of lemon.

Broil on low for approximately 10-12 minutes or until the salmon is cooked to your liking.

pesto shrimp & squash fettuccine

If you miss pasta, zucchini noodles are a fantastic replacement. They’re more flavorful, nutrient-dense, and can carry a sauce just like other noodles. Use a julienne or regular vegetable peeler to make them, depending upon the shape of noodles you want.

PREP TIME

30 minutes

COOKING TIME

25 minutes

YIELD

2 meal-sized portions or
4 side dish-sized servings

2 dozen large shrimp

4 zucchini or yellow squash

Sea salt and black pepper to taste

PESTO

1/2 cup macadamia nuts

1 bunch cilantro, rinsed

1 clove garlic

1/2 cup extra-virgin olive oil or macadamia nut oil

Sea salt and black pepper to taste

SIDE NOTE

If you have precooked shrimp to use, be sure they’re warm before tossing with the sauce and noodles.

For instructions on
deveining shrimp,
see here.

FODMAP FREE?

Omit the garlic.

CHANGE IT UP

Use a julienne peeler to make spaghetti-shaped noodles versus fettuccine shapes.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Make the pesto first. Combine the macadamia nuts, cilantro, garlic, extra-virgin olive oil, sea salt, and black pepper in a food processor, and blend until smooth.

Peel and devein the shrimp (see here for details) before they are cooked, pulling the tail off first, then the rest of the shell. (Doing this before cooking allows you to serve the dish warm, as deveining after cooking would require you let the shrimp cool first.)

Place a steamer basket in a large sauce pot, and boil about an inch of water. While the water is heating, run a julienne or regular vegetable peeler along each of the squash until you reach the center, seedy part. Steam the squash for about 3-5 minutes. Set the steamed squash “noodles” aside.

Steam the shrimp for approximately 3 minutes or until they’re pink all the way through.

Place the steamed squash into a mixing bowl with the pesto and toss until well combined.

Top the noodles with the shrimp, and serve warm.

quick & easy salmon cakes

If you’re looking to dress-up the wild canned salmon you’ve been buying, this is the recipe for you! It’s quick and easy, and it can be made mostly from the ingredients you tend to have on-hand.

PREP TIME

10 minutes

COOKING TIME

20 minutes

YIELD

4 patties

2 6-ounce cans of wild salmon, drained

2 eggs, beaten

3 tablespoons minced shallots

1-2 cloves garlic, minced or grated

2 tablespoons green onions
(scallions), minced

1 teaspoon Savory Spice Blend (recipe here)

2 teaspoons gluten-free mustard (optional)

1-2 teaspoons coconut flour
(optional)

1/4 cup coconut oil or butter

FODMAP FREE?

Leave out the shallots, garlic, and green onions—season with extra fresh herbs.

Do not use the coconut flour or coconut oil.

CHANGE IT UP

Change the seasonings for a new taste experience—try the Curry Spice Blend instead of Savory.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Combine the salmon, eggs, shallots, garlic, green onions, Savory Spice Blend, and mustard (optional) in a small mixing bowl. If the consistency is runny, sift the coconut flour over the mixture, and combine well.

In a large pan over medium heat, melt enough coconut oil to create a layer about 1/4-inch thick. Form the salmon mixture into 4 equally sized patties, and place them in the pan, all at once or 2 at a time. Allow the patties to brown on one side before flipping, and cook all the way through.

Serve warm or cold as leftovers.

tomatillo shrimp cocktail

Shrimp cocktail is a classic favorite amongst my friends, and it makes an appearance at every party we throw. Enjoy this variation on the classic sauce that’s typically made with red tomatoes.

PREP TIME

40 minutes

COOKING TIME

5 minutes

YIELD

Approximately 1 cup of cocktail sauce. Servings of shrimp will vary by size/weight: 4-6 shrimp per person work well as an appetizer; 10-12 shrimp work well as an entree.

2+ lbs wild jumbo or colossal shrimp

2 cups tomatillos, outer skin peeled and fruit quartered

1 teaspoon jalapeño pepper, minced

1/2 teaspoon garlic, minced or grated

1-2 teaspoon fresh horseradish, minced or grated (to taste, using more will yield a spicier sauce)

1 tablespoon apple cider vinegar or distilled vinegar

1 tablespoon extra-virgin olive oil

Дата добавления: 2015-11-14