Salmon Cakes

1 Can wild Alaskan salmon
1 egg
1/2 cup ground almonds (or almond flour)
1/2 c ground gluten free crackers (I like Mary’s) or you can also use bread crumbs
1 salt and pepper to taste
1 onion, diced

Fry in coconut or avocado oil.

Mix ingredients in bowl. Make into cakes with hands, and place in hot oil. Fry about 5 minutes per side until golden brown.

Coconut Shrimp with Cilantro and Lime

Prep time: 20 minutes. Cook time: 15 minutes

1 pastured egg
1/2 cup coconut flour
2 cups shredded coconut (unsweetened)
24 large shrimp (deveined)
1/2 cup coconut oil
1 handful cilantro
2 limes sliced into wedges
salt and pepper to taste

Devein shrimp, rinse, dry and set aside. In a medium sized skillet melt coconut oil until hot. Prepare one small bowl with egg, and one small bowl with coconut and coconut flour. Dip shrimp one at a time in the egg first, then the coconut mixture. Fry in coconut oil until golden brown (about 5 minutes each side). Serve with chopped cilantro and lime juice. Enjoy

Citrus macadamia Mahi Mahi

¼ cup macadamia nuts, chopped
zest of one orange
1 lb mahi mahi or other white fish
1 T coconut oil

Preheat oven to low broil

Combine the macadamia nuts and orange zest. Set aside.
Place mahi mahi on a baking sheet and season with salt and pepper.

Drizzle with coconut oil and top with macadamia mixture. Broil 10-12 minutes or until opaque.

Ginger Salmon over Warmed Cabbage

Prep and wait time: 1 hour     Cook time: 15minutes or less (depending upon grill)

For the salmon:
1    pound wild-caught salmon
½   cup tamari
2    teaspoons grated ginger
1 teaspoon turmeric powder
1    tablespoon maple syrup
salt and pepper to taste

Warm sauté pan on low and add tamari, ginger, syrup, and seasoning.

Heat marinade until everything is combined and liquid.
Let cool for 2 minutes and then pour over salmon.
Allow the salmon to marinate for 20 minutes.
Grill to desired texture.

Serve alongside warmed cabbage:

For the Cabbage:
2 cups sliced cabbage (the thinner you slice the better)
1 T grated ginger
2 cloves of garlic chopped
2 T ghee
salt and pepper to taste

In pan, heat ghee and add sliced cabbage. Saute in remaining ingredients. Cook 5-10 minutes until warmed but still crisp.

Mussels in white wine

2 dozen mussles
1/2 c white wine
4 cloves garlic
1 Small onion thinly sliced
1 parsley

Boil mussels (steam) in water for 12 minutes. Throw out mussels that do not open.