A Few of My Favorite Things

My mom always makes this amazing cedar plank salmon covered in brown sugar. It's my favorite meal in the world. Being paleo, I can't have brown sugar, and I don't currently have access to a grill where I can perfect the cedar plank method. Because of that, I have been experimenting with all different kinds of salmon recipes.  Realizing now that I could probably experiment with coconut sugar -- but that's for a different time!

Here are three things that you have to know I love -- salmon, ginger and garlic. Also, by the way, bok choy is seriously underrated. It's so crunchy, it bursts in your mouth, and it has a bitterness AND a sweetness to it. It is so good paired with garlic and ginger. MMMM!

Salmon, ginger and garlic are so medicinal to me. 

Ginger helps us to maintain normal blood circulation, absorb all essential nutrients, combat stomach discomfort (morning sickness, motion sickness, etc.), prevent cold and flu, reduce pain and inflammation (great natural pain killer!), fight common respiratory problems, strengthen our immune systems, etc. The list goes on! Anytime I have a sour tummy, I break off a piece of fresh ginger and throw it into some hot water, or I drink a Ginger-Lemon Health-Aid Kombucha. I will tell you, that since eating paleo, I hardly ever have a sour tummy anymore!

As for salmon, it's extremely heart healthy. The Omega 3 fatty acids in salmon promote healthy joints and skin, and reduces the risk of heart disease. I've also heard that these Omega 3 fatty acids boost your mood. People who have more Omega 3's in their diet, are proven to be happier in general -- there is a distinct antidepressant effect. Who doesn't love that?! 

And garlic, it makes everything more delicious. I used to eat full heads of roasted elephant garlic when I was a kid and I would do the same now if it weren't for wanting to have acceptable breath in public. Garlic can combat sickness, reduce blood pressure, improve cholesterol levels, lower the risk of heart disease, prevent Alzheimer's Disease in Dementia (something I have to be wary about with my genetic makeup), improve athletic performance (hell yeah!), improve bone health, detoxify heavy metals in our bodies, and so much more. 

I felt like a million bucks after this dinner and into the next day. I hope you will, too! I think I've given you enough reasons to go nuts with these ingredients. 

Ingredients

3-4 salmon fillets (I used Wild Alaskan Sockeye Salmon) (16-24 oz total)

3 tablespoons melted coconut oil (2 tbsp for salmon, 1 tbsp for bok choy)

1/4 teaspoon ginger powder

1/4 teaspoon sea salt

fresh black pepper to taste

3 tablespoons fresh parsley, chopped

1 head bok choy

1 tbsp fresh ginger, minced

2 cloves garlic, minced

Preparation

1. Preheat oven to 400 degrees.
2. Wash and dry the salmon fillet. Spray or wipe a baking sheet down with coconut oil.
3. Spread coconut oil over the fillet and sprinkle the ginger, sea salt, and pepper. 
4. Bake for 15-17 minutes.
5. While the salmon bakes, cut off the bottom of the bok choy and rinse each leave thoroughly. 
6. Dry the leaves and cut them into 1 inch pieces.
7. Heat a pan on the stove on medium-high heat and add 1 tbsp coconut oil. 
8. Add the bok choy to the oil and cook for a couple of minutes until it's slightly wilted down.
9. Add the garlic and ginger, salt and pepper.
10. Cook for about 2 minutes longer and serve with the salmon. 
11. Sprinkle parsley on top of the salmon for garnish.