One of the great things about creating recipes that cater to different diets is getting to test out new ingredients. While it can be a challenge to come up with variations at times, that’s what experimenting in the kitchen is all about! Besides, who doesn’t like a good challenge every now and then?
“My husband who doesn’t like fish couldn’t get enough of the salmon. Very tasty!”
The original recipe for this week’s recipe called for an umami-filled miso butter mixture spread over salmon and tossed with carrots.
Since miso is a soy-based product, we had to come up with something just as tasty for the paleo version of this recipe. The answer was found in coconut aminos, which is made from raw coconut tree sap and sun-dried sea salt, and is an awesome substitution for soy sauce. Just like soy sauce, coconut aminos is dark, rich, and salty, but it has a slightly sweet aftertaste.
Combined with grassfed butter and garlic, this salmon is serious comfort food. Super tasty, simple, yet flavorful. Whether we enjoy this meal with miso butter or coconut aminos butter, we just can’t get enough of it!
“Good flavor combination…even liked the carrots and I normally don’t like cooked carrots!”
We also keep things quick and easy by using the same butter to infuse flavor into the roasted carrots. A great way to get your veggies in and get some more of this tasty butter sauce!
And here’s a little tip: Use a fork to break up the salmon so that the buttery sauce gets mixed in with the flaky goodness…And then savor each bite.
Prepping the Coconut Aminos Butter, carrots, and salmon ahead of time means that you only have to toss and pop everything in the oven when dinner time rolls around. Here’s how to quickly and easily prep carrots and fish:
A sheet pan is very useful and inexpensive, and perfect for meals like these.
For more kitchen and equipment and tool smarts, visit our ‘Essential Kitchen Cookware and Tools’
- Garlic – 1 clove, crushed
- Grassfed butter – 4 tbs.
- Coconut aminos – 2 tbs.
- Green onions – 2 stalks, chopped
- Carrots – 2 lbs., peeled and chopped
- Salmon – 1½ lbs.
- Lemon – 1, half juice / half wedges
- Aminos butter – Crush garlic. Take out butter and bring to room temperature. Place in a bowl with aminos and using a knife or fork, mash aminos, butter, and garlic together. (Can be done up to 5 days ahead)
- Green onions / Carrots – Prep as directed. (Can be done up to 3 days ahead)
- Salmon – Rinse and dry. Place into a baking dish.
- Preheat oven to 425 degrees.
- Toss carrots with half of the aminos-butter and spread out onto a sheet pan. Cover tightly with foil and roast for 10 minutes on bottom rack.
- Spread other half of aminos-butter over salmon.
- Remove foil from carrots and bake them for another 15 to 20 more minutes, until golden brown. Bake salmon at the same time on the top rack. Depending on thickness of the salmon, it should take anywhere between 12 to 18 minutes.
- Finish carrots with lemon juice and serve salmon with lemon wedges and chopped green onions.(For the salmon, I broke it all up to get the sauce all mixed in. Salt and pepper as needed and of course, don’t forget the lemon! It makes a huge difference.)