Maple Salmon Bites
By Olivia Robertson-Moe, NTP
Photo by Anne Watson
Prep Time
15 minutes
Number of Servings
Serves 3
Recipe Source
Nutrient-Dense Meal Prep by Olivia Robertson-Moe, NTP ($23.99, Page Street Publishing Co., 2024)
Ingredients
- 1⁄2 tsp Dijon mustard
- 2 Tbsp pure maple syrup
- 2 Tbsp gluten-free tamari or coconut aminos
- 1⁄4 tsp red pepper flakes
- 1 (2 inch) piece peeled fresh ginger
- 3 cloves garlic, peeled
- 1 lb wild salmon, cut into 2-inch cubes
- 1 tsp smoked paprika
- 1 1⁄2 Tbsp ghee, divide
Directions
- Preheat oven to 275°.
- Make sauce: in a small bowl, combine mustard, maple syrup, tamari, and red pepper flakes. Grate ginger and garlic directly into bowl. Stir well to combine.
- Place salmon in a large bowl. Sprinkle smoked paprika on fish and massage until coated.
- Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of the ghee to skillet. Add fish, skin side down, to pan, dividing it into batches, if necessary, to avoid crowding skillet. Cook for 1 minute.
- If cooking in batches, remove fish from pan. Add more ghee, if necessary, and brown second batch of fish. Continue until all salmon has been cooked.
- Add all fish back to pan and lower heat to medium. Pour sauce into pan and stir to coat fish. Cook for 1 minute. Transfer pan to oven and cook for 4 to 5 minutes, or until cooked through.
Nutrition Info
421 Calories, 33 g Protein, 100 mg Cholesterol, 11 g Carbohydrates, 8 g Total sugars (8 g Added sugars), 1 g Fiber, 27 g Total fat (9 g sat), 772 mg Sodium, ★★★★★ Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Phosphorus, ★★★ Vitamin B2 (riboflavin), Vitamin E, ★★ Vitamin B1 (thiamine), ★ Vitamin A, Folate, Magnesium, Potassium
Contributor
Olivia Robertson-Moe, NTP
Olivia Robertson-Moe, NTP, is a Nutritional Therapy Practitioner. She founded Revolve Primal Health, a blog where she offers cooking courses and shares nutrient-dense recipes. Olivia lives in Northern California.
