For today’s Inspired Bite I chose a recipe from The Mayo Clinic which happens to include the nutritional details as well. While I don’t typically concentrate on those aspects as I feel like they work themselves out when you’re following a Paleo or Primal Blueprint lifestyle, I went ahead and included them in case it’s helpful. I love salmon and find it to be an easy, super healthy option packed with healthy Omegas, and while this recipe calls for lemon, I often pair mine with a mango or other fruit based side to complement the salty/fishy flavor.
Enjoy!
Paleo Mediterranean-style grilled salmon
Dietitian's tip:Instead of the usual breaded and fried fish, this fish is grilled, Mediterranean style. You may substitute swordfish, halibut, sea bass or any other whitefish, and the calorie values are similar.
Ingredients
- 4 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced garlic
- 2 tablespoons lemon juice
- 4 salmon fillets, each 5 ounces
- Cracked black pepper, to taste
- 4 green olives, chopped
- 4 thin slices lemon
Instructions
- Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.
- Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray.
- Position the cooking rack 4 to 6 inches from the heat source.
- In a small bowl, combine the basil, parsley, minced garlic and lemon juice.
- Spray the fish with cooking spray.
- Sprinkle with black pepper.
- Top each fillet with equal amounts of the basil-garlic mixture.
- Place the fish herb-side down on the grill.
- Grill over high heat.
- When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on aluminum foil. Move the fish to a cooler part of the grill or reduce the heat.
- Grill until the fish is opaque throughout when tested with the tip of a knife and an instant-read thermometer inserted into the thickest part of the fish reads 145 F (about 4 minutes longer).
- Remove the salmon and place on warmed plates.
- Garnish with green olives and lemon slices.
http://inspiredeats.net/for-todays-in/
Dietitian's tip:Instead of the usual breaded and fried fish, this fish is grilled, Mediterranean style. You may substitute swordfish, halibut, sea bass or any other whitefish, and the calorie values are similar.
Ingredients
- 4 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced garlic
- 2 tablespoons lemon juice
- 4 salmon fillets, each 5 ounces
- Cracked black pepper, to taste
- 4 green olives, chopped
- 4 thin slices lemon
Instructions
- Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.
- Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray.
- Position the cooking rack 4 to 6 inches from the heat source.
- In a small bowl, combine the basil, parsley, minced garlic and lemon juice.
- Spray the fish with cooking spray.
- Sprinkle with black pepper.
- Top each fillet with equal amounts of the basil-garlic mixture.
- Place the fish herb-side down on the grill.
- Grill over high heat.
- When the edges turn white, after about 3 to 4 minutes, turn the fish over and place on aluminum foil. Move the fish to a cooler part of the grill or reduce the heat.
- Grill until the fish is opaque throughout when tested with the tip of a knife and an instant-read thermometer inserted into the thickest part of the fish reads 145 F (about 4 minutes longer).
- Remove the salmon and place on warmed plates.
- Garnish with green olives and lemon slices.
Nutritional Analysis
(per serving)
| Serving size: 1 fillet | |||
| Calories | 183 | Cholesterol | 78 mg |
| Protein | 28 g | Sodium | 105 mg |
| Carbohydrate | 2 g | Fiber | trace |
| Total fat | 9 g | Potassium | 736 mg |
| Saturated fat | 1.5 g | Calcium | 31 mg |
| Monounsaturated fat | 3 g | ||
