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Issue 121: Wild Thing

Salmon Wrapped in Grape Leaves
Serves 5

1 pound of cooked wild salmon fillets; cooled and chunked
2 Tablespoons whole milk, probiotic-rich, organic plain yogurt
1 teaspoon lemon juice
½ teaspoon sea salt
¼ teaspoon cayenne pepper
chopped fresh chive and dill
10 grape leaves in brine

In a large bowl, mix all ingredients (except the grape leaves), adding the cooked wild salmon chunks last. Pat dry the grape leaves with a paper towel. Wrap one-fifth of the salmon mixture in 2 overlapping grape leaves; repeat this procedure until all the salmon mixture is gone and all the grape leaves are filled. 

You can serve them chilled or heated by baking them at 450 degrees for 10 minutes prior to serving. For variety, you can top with a sauce made of whole milk plain yogurt mixed with diced cucumbers with a dash of garlic powder.

Cajun-Style Salmon
Serves 4

4 6-ounce wild Alaskan salmon fillets
1/3 cup of cultured butter
2 garlic cloves, minced
2 Tablespoons Cajun blackened seasoning
1 teaspoon Tabasco sauce
1 teaspoon oregano
2 teaspoons pepper
1 Tablespoon chili powder
½ cup lemon juice
¼ cup of Worcestershire sauce
2 lemons, sliced in half

In a large skillet, melt butter over medium-high heat. Stir in the garlic and Cajun seasoning and cook for about 2 minutes, stirring constantly. Remove from heat and set aside on the stovetop. In a medium bowl, mix together the remaining ingredients, except for the lemon slices. When mixed, pour into the skillet with the Cajun and garlic mixture. Cook for 3 minutes, stirring continuously. Add salmon fillets and cook for 10 minutes per inch of fish thickness (measured at the thickest part) or until fish just flakes when tested with a fork. Squeeze lemon juice from sliced lemons over the salmon and serve immediately.

Salmon Burgers
Serves 6

2½ pounds of wild Atlantic salmon fillets
3 Tablespoons of Dijon mustard
1 Tablespoon horseradish sauce
3 Tablespoons fresh thyme, chopped
4 green onions, chopped finely
1 teaspoon sea salt
¾ teaspoon freshly ground black pepper
¼ cup of extra virgin coconut oil
6 flaxseed hamburger buns

Chop up the salmon fillets and grind them up in a food processor, along with the Dijon mustard, horseradish sauce, thyme, sea salt and pepper. Process on “pulse” until the mixture is the consistency of ground beef. Add the finely chopped green onions and mix well. Form into 6 large patties and refrigerate for about an hour. After an hour, take the salmon patties out and heat up the coconut oil in a large skillet on medium-high heat. Cook the patties as you would hamburgers, making sure they’re completely cooked through. Serve on flaxseed buns and with your favorite condiments, lettuce, tomato, raw cheese slices, etc.

Recipes courtesy of Extraordinary Health Team


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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