paleo_recipe_7_minute salmon poached_perfect

Recipe: 7 Minute Salmon

Salmon is great in so many things – recently I’ve been having a lot of salmon salads. I’ve tried lots of different ways of cooking it, but I think I’ve got the perfect method – and best of all, it takes just 7 minutes on the stove. I find this method far more consistant than frying or baking, as it always turns out well. This poaching technique is quick and cooks the fish through, but it remains tender. I tend to make up more than I need, as it’s fine to keep in the fridge for up to 3 days, making for a quick lunch option.

I’m quite careful about the fish I get and avoid farmed fish. Look out for wild fish where you can.

Recipe: 7 Minute Salmon
Recipe type: Fish & Seafood
Prep time: 
Cook time: 
Total time: 
  • 4 wild salmon fillets
  • 3 spring onions, trimmed
  • 2 teaspoons whole black peppercorns
  • Squeeze of fresh lime
  • Sea salt
  1. In a pan just big enough to accommodate the fish, arrange the fillets so they don’t overlap, and cover with cold water until they are immersed.
  2. Add the spring onions, peppercorns and lime, then the sea salt.
  3. Bring the water to the boil and as soon as it starts to boil, turn the fillets over and remove the pan from the heat. Leave the pan to stand for 7 minutes.
  4. After 7 minutes, take the salmon out of the pan and leave to cool completely. Once the salmon is cool it will be cooked to perfection.


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How do you cook Salmon (and other fish?) I’d love to hear your tips in the comments below.

Recipe Sticky Chilli Apricot Salmon Sautéed Sesame Collards paleo network-min

Recipe: Sticky Chilli and Apricot Salmon with Sautéed Sesame Collards

Looking for a recipe that's a little different? This recipe for Sticky Chilli and Apricot Salmon with Sautéed Sesame Collards is certainly that! The apricots and chilli create a great hot but sweet combination – this will be a huge hit with whoever you decide to cook it for!

Recipe: Sticky Chilli and Apricot Salmon with Sautéed Sesame Collards
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
  • 8 ripe apricots
  • 100ml orange juice
  • 1 tbsp honey
  • 1 tbsp rice wine vinegar
  • 2 tbsp coconut aminos
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and chopped
  • 2cm fresh root ginger, minced
  • 2 salmon fillets
  • 1 tbsp sesame oil
  • 1 onion, finely sliced
  • 6 – 8 large collard leaves, shredded
  • 2 tbsp sesame seeds
  1. Dice the apricots and place them in a saucepan, taking care to retain all the juices. Combine them in the pan with the orange juice, honey, vinegar, coconut aminos, garlic, chilli and ginger. Bring gently to the boil, and simmer for 10 minutes or so until it reduces by about half.
  2. Heat your oven to 180C. Place the salmon fillets on parchment paper, and spoon over half of the apricot glaze. Tightly wrap the parchment paper, and bake in the oven for 15 minutes.
  3. Meanwhile, gently heat the sesame oil in a wok. Add the onion and cook for 5 minutes or so, until soft. Add the collards and stir fry until tender, before tossing in the sesame seeds.
  4. Remove the salmon from the parchment paper, and serve on top of the sesame collards. Drizzle with the remaining glaze and a handful or so of fresh coriander.

Recipe Sticky Chilli Apricot Salmon Sautéed Sesame Collards paleo network-min

Steamed Red Curry Salmon paleo recipe dinner Indian fish-min

Recipe: Steamed Red Curry Salmon

In my opinion, there is no better way to cook salmon than gently in the oven, covered with foil. It circulates all the flavour, and the fish stays beautifully moist as the condensation returns to the roasting dish. This Thai inspired recipe is both spicy and fragrant, and makes a wonderful, quick and easy midweek supper.

Steamed Red Curry Salmon Ingredients:

  • 4 salmon fillets
  • 2 red chillies, de seeded and chopped
  • 1 x 400ml can coconut milk
  • 3 tbsp Thai red curry paste (watch out for additives)
  • 2 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 4 kaffir lime leaves

Steamed Red Curry Salmon How To:

1) Preheat the oven to 180C / 350F / Gas Mark 4. Arrange the salmon in a roasting dish, skin side down.

2) In a non stick saucepan, mix together the curry paste with the chillies and 1tbsp coconut milk, skimmed from the top so it is at its thickest. Heat gently until it starts to bubble and become fragrant. Add the remaining coconut milk and stir well.

3) When it starts to boil, pour evenly over the salmon. Drizzle over the fish sauce and sprinkle with the coconut sugar, then cover the dish with foil. Place in the preheated oven and bake for 15 minutes.

4) Remove from the oven, and serve garnished with some fresh basil or coriander.

Steamed Red Curry Salmon paleo recipe dinner Indian fish-min

Thai Salmon in the Bag paleo recipe fish dinner lunch foil poached-min

Recipe: Thai Salmon in the Bag

Packed with heart healthy fats and omega 3, as well as vitamins D and B12, Salmon really is much more than just protein. This recipe is fragrant and fiery, and steaming it in the ‘bag’ locks in all the goodness. Did I mention its easy too?

Thai Salmon in the Bag Ingredients:

  • 4 organic, wild salmon fillets
  • 1 scotch bonnet chilli, deseeded and finely chopped
  • Small handful of fresh coriander, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 spring onions, trimmed and chopped
  • Juice of 1 lime
  • Salt and black pepper

Thai Salmon in the Bag How To:

Heat the oven to 180C / 350F / gas mark 4

Pop each salmon fillet onto a square of tin foil, season with a little salt and pepper.

In a bowl, mix together the remaining ingredients. Transfer to the foil, and seal tightly. Make sure there is at least a 4cm ‘ceiling’ at the top to allow the salmon to steam.

Place the parcels on to a baking tray, and bake for 15 minutes. Serve with a healthy green salad.

Thai Salmon in the Bag paleo recipe fish dinner lunch foil poached-min

Roasted Spiced Salmon Fillets with Tomato and Mint Salsa paleo diet recipe fish-min

Recipe: Roasted Spiced Salmon Fillets with Tomato and Mint Salsa

Drawing inspirations from the Middle East, the spices in this recipe compliment the salmon without overpowering it, which is absolutely essential when cooking a high quality piece of fish. The salmon goes lovely and crispy on the outside, but still moist in the middle – just as it should be.

Spiced Salmon Ingredients:

  • 4 thick fillets of wild, organic salmon
  • 1 clove of garlic, crushed
  • 4 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • A pinch of nutmeg

For the salsa:

  • 6 cherry tomatoes
  • 1 tbsp fresh mint, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp honey
  • 2 tsp balsamic vinegar
  • 1 tbsp olive oil

Spiced Salmon How To:

1)     Chop the tomatoes in half and scoop out the seeds. Roughly chop, then combine with the mint and parsley. Drizzle over the honey, balsamic and olive oil, and whizz together. Set in the fridge to chill.

2)     Preheat the oven to 200C / 400F / gas mark 6. Add the oil and lemon juice to a roasting dish, stir, and allow to heat up with the oven.

3)     When the oven reaches the desired temperature, remove the roasting dish from the pan. Add the crushed garlic and spices, and whizz together to create a fragrant oil. Whilst the oil is still hot, throw in the salmon, tossing it in the oil to evenly coat. Return to the oven skin side down, and roast for 10 minutes.

4)     Remove the salmon from the oven – the outside should be nice and crisp, but the inside still moist. Serve with the salsa.

Roasted Spiced Salmon Fillets with Tomato and Mint Salsa paleo diet recipe fish-min

Recipe The Paleo Diet Seafood Fish Chowder-min

Recipe: Paleo Seafood Chowder

Seafood and fish are so nutritious and packed with Omega 3. Chowder is great as a meal on it’s own, or as a starter in a small serving size. With fish and seafood, it’s especially important to use really good quality ingredients. Rather than farmed fish, try to get wild/ line caught fish. Or perhaps it’s time to go fishing?!

This is my version of seafood chowder, but it’s so easy to adapt and I would recommend basing it around whatever fish and seafood you have locally, that it of the best quality you can find.

Seafood Chowder Ingredients:

  • 1 tablespoon coconut oil
  • 1 white onion, diced
  • Approx 16 rashers of bacon (thinly sliced)
  • 1 leek, diced
  • 1 small sweet potato, diced into chunks
  • 2 cloves of garlic, crushed
  • ½ litre (1 pint) of stock (I used my homemade chicken stock, but vegetable or fish stock would work well)
  • ½ litre (1 pint) of coconut milk
  • Your choice of fish; I used:
  • 150g (5 oz) barramundi
  • 100g (3.5 oz) salmon
  • 150g (5 oz) smoked haddock
  • 150g (5 oz) fresh prawns
  • 15 clams
  • 15 muscles
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 1 lemon

How To:

In a pan, melt the coconut oil and sauté the onions until they become translucent. Add in the bacon and stir until it cooks thoroughly.

Add in the leek and garlic and keep stirring.

Pour in the stock and add the sweet potatoes, thyme and bay leaf, cooking for about 40 – 50 minutes, until the sweet potatoes are soft. Remove the bay leaf and thyme, then, add in the coconut milk, chopped fish and seafood and cook for another 5-10 minutes.

Season to taste, add a squeeze of fresh lemon and top with the parsley. Serve immediately.

What do you make with seafood? Which fish and seafood have you found it is easiest to obtain un-farmed?

Recipe The Paleo Diet Seafood Fish Chowder-min

Paleo Breakfast Salmon Burgers recipe mushrooms-min

Paleo Breakfast: Salmon Burgers Recipe

I've been trying out lots and lots of new ideas for Paleo Breakfast Recipes (more on that soon!) and was particularly pleased with Sunday's creation. I could eat eggs every day, but I know a lot of people get fed up with eggs – and believe it or not bacon, so this Recipe is something different.

For more breakfast recipes, check out my brand new Paleo Breakfast Recipe Book – I hope you love it as much as I do!

With just three “main” ingredients, it couldn't be much easier to make either.

Ingredients: –

Two large Portabella mushrooms
Two large tomatoes (as close in size to the mushrooms as possible)
Salmon (I used two pieces from the fishmongers, about 500g)
Coconut Oil
Salt (I used Celtic seat salt)
Fresh Lime

Method: –

• I preheated the oven to 200C (400F) whilst I washed the tomatoes and mushrooms.

• I cut the stalks off the mushrooms – carefully – and set them aside (to add to a batch of Paleo Chilli; waste not want not)

• I then cut the mushrooms into two slices. Once I’d cut off the top and bottom, I cut the tomatoes into four slices each.

• I had intended to use a biscuit cutter, but I actually found it easier to use a large glass (similar in diameter to the mushrooms), to cut 8 rings out of the salmon.

• I arranged the mushrooms, tomatoes and salmon onto a baking tray and brushed with coconut oil, then topped with a little salt.

• I cooked for about ten minutes, then assembled the burgers, starting with the bottom slice of the mushroom, alternating the tomato and salmon – and ending with the mushroom top.

• I served with a squeeze of lime, a pinch of paprika (and some spinach leaves).

This was a really simple breakfast to make, but looked impressive and was very filling.

If you give it a try, I’d love to hear what you think of the Recipe, below! What do you think about fish for breakfast?

Paleo Breakfast Salmon Burgers recipe mushrooms-min