When I began the autoimmune protocol I was a pescatarian, which means I didn’t eat any forms of meat or poultry. To get enough protein, I ate a metric ton of fish and seafood, including plenty of salmon.
As excited as I am about adding meat and poultry to my diet (there are so many kinds! You can cook them so many ways! They have such exciting flavors!) it’s important to remember that fish still offer important nutrition. Salmon is especially great, as it provides a healthy dose of omega 3s as well as vitamins B3, B6, and B12. A good helping of salmon will also get you close to your daily vitamin D requirement, and that is one nutrient that many people with autoimmune issues are sometimes deficient in. I try to eat fish at least a couple times per week, but I’m not always great at it. Hence, this new salmon recipe!
This method of cooking salmon–in brief spurts under the broiler–is inspired by a recipe in the Meatified Nourish cookbook. It’s a great book and you should pick up a copy for yourself! This recipe uses different flavors but a similar cooking method, which ensures that your salmon gets nice and crisp on the outside without drying out on the inside. It’s a win-win.
- 1 lb salmon
- 1 Tbsp palm shortening
- Zest of one lime
- 1/2 tsp garlic powder
- 1/4 tsp salt
- Preheat the oven to 500°. Line a tray with parchment paper.
- Melt the palm shortening in the microwave. Mix with zest, garlic powder, and salt.
- Cut the salmon into single serving pieces. Arrange them on the tray with space in between them. Brush lightly with some of the butter mixture.
- Put the salmon on the top rack, under the heating element, and cook for 5 minutes. Remove from the oven and brush again with butter. Continue cooking the salmon for 2 minutes at a time, removing it to brush with butter until the outside is crispy and the inside is no longer translucent. The cooking time will vary for your thickness of salmon and oven heat, about 15-20 minutes total.