In other news…
I know, I know, that part is supposed to come at the end of the post, right? But not on my blog. If you want that part at the end of the post, you can start your own blog, and write better posts than me there. But if you’re reading my posts here, you’ll have to be satisfied with my flawed writing…
So here’s the big news: I’ve been nominated for a Liebster Award! I spent some time yesterday and today researching it. Unfortunately, I was unable to find any Liebster Award pictures that are designed specifically for food blogs, or for Paleo blogs. So I’ll be designing my own over the weekend, with my wife’s help of course. And I’ll get my Liebster Award post up, also over the weekend. So you all have something to look forward to from me this weekend!
Double Coconut Smokey Salmon: Now back to our regularly scheduled programming…
Obviously, use fresh salmon if you can. I always keep some wild-caught canned salmon around. Just like I always keep some canned tuna around. Because the truth is, I never know when I’m going to have a craving for some salmon, and smoked salmon doesn’t last long in my kitchen! If it’s a dinner craving, that’s usually no problem – I can stop by the market on the way home and pick up some salmon. But if I get the craving in the morning, there’s no way I am waiting for dinner for my salmon! So, in cases like that, when I’ve already finished off my latest purchase of smoked salmon (a few days, at the most!) then I can pull out the canned stuff and it does the trick. To paraphrase a part of my post yesterday: not everything can be “gourmet” all the time. And I am fine with that. I try to share with you all a collection of my foods; which means that some of my sharing will be the not-well-manicured lunch meals, in their plastic containers.
What you’ll need:
- 1 can wild-caught Salmon
- 1/2 cup Coconut Chips (shredded will work too)
- 1 cup Celery, sliced
- 1 cup Crimini mushrooms, sliced
- 3 tablespoons Coconut Oil
Put the mushrooms and 1 tablespoon of coconut oil in a pan on medium heat, and add the rosemary now. As I have mentioned before, mushrooms can handle the longest amount of cook-time, so they should always be the first things that we start. Once the mushrooms are happily sizzling away, you can start to slice up the celery. This whole meal is quite simple, and simply delicious – so it won’t take a long time to cook.
After about 3 minutes, add the celery to the pan and stir. Celery doesn’t take long, and the pan is quite warm at this point. I would suggest stirring every 30 seconds or so for the next 2 minutes. Then the mushrooms and celery are ready to eat! Take them out and put them on a plate – cooking the salmon will be even quicker than the mushrooms and celery, so they won’t cool much while they’re waiting.
Turn the heat up to medium-high, add the salmon, coconut chips, and the other two tablespoons of coconut oil. Stir this constantly for about 1-2 minutes, or until it starts to sizzle. We’re not really cooking the salmon, so much as using the heat of the pan to help the coconut flavors really sink in to the salmon, making this a stunningly delicious meal. So, pay close attention to how the salmon is reacting to the heat: as soon as you start to hear the telltale sounds of “cooking,” stir faster for about 10 seconds until the sound starts again, and then turn off the heat and serve!
As a note: the recipe is distinctly different if you’re using fresh salmon. The above recipe is for canned salmon, and so I can assume that you don’t need to cook your fish, as it was pre-cooked before canning. For fresh salmon, obviously, you should cook it a little bit differently. I would recommend something like: 20 minutes in a pan with coconut cream and coconut chips on medium-low heat, covered. Since that’s not what I did here, be sure to use your own judgement. I’ll make that recipe another time.
- So, big news, the Liebster Award! If you were to be nominated, who would your first-choice blog to pass the award on to be?
- Do you read your favorite blogs every day? If so, how many of them are there?
- What do you think about Guest Posts – are they a good thing, or would you normally prefer the “regularly scheduled programming”?
- Do you eat canned salmon regularly? If so, how do you prepare it?