Been a long time! Yes, I have still been cooking and yes, I have been cooking all things paleo! I have not been able to get on the internet much due to our recent computer loss. Dummy me…spilled a glass of water right over our laptop. I know; I’m practically a 30-year old idiot that needs a sippy cup. Needless to say life goes on, and I’m sad to say that it’s a life that cannot be without a laptop! So, Jason and I are the proud owners of a beautiful new laptop…Jason won’t let me have water near this one. Really. He takes it away saying, “are you crazy, woman!?”
As for our cave person diet — it’s still goin’. In fact, since returning from our Cali vacation we have been as strict as ever. After all the insane portions of cheesecake we had no choice but to bust these carb cravings for good. We came back to Texas still fiending over graham cracker crust and cream cheese. Jason decided to do the 21 DSD with me this time. Jason typically eats a strict paleo diet…that’s not a problem for him…but he’ll eat a crap ton of fruit. That is perfectly acceptable…except not during the 21 Day Sugar Detox. He has never survived 3 weeks without any fruit, so we’ll see what happens to him!
Now for a recipe!!! We had this salmon for dinner last night, and it is a neat recipe because the flavors are a little different than salmon I have made in the past. Also, the cooking method is a tad bit different as well. I’m always up for changing things up in the kitchen. As I always like to say — what makes a good entrée is an even better side dish. Last night was no exception. This was our first time having roasted fennel. Good Lord up above, thank you for the creation of fennel! We eat it raw in salads pretty regularly, but roasted is a whole different thing. This stuff is like straight up candy. In fact, when I was taking it out of the oven I hollered out at Jason, “do you smell this?…it’s like gingerbread cookies!” It did…seriously…there was no ginger added, no sugar whatesoever…but this stuff just filled the house with this sweet baked-good-like aroma. You can’t trust ME though…I’m over here scratching and shaking for cheesecake…you’ll have to make it yourself. Do it!
Ingredients for Salmon
- 1 lb. salmon, cut into 4 servings
- 2-3 leeks, white and light green parts only – sliced
- 4 strips bacon, diced
- fresh thyme
- 2 tsp. apple-cider vinegar
- salt & pepper to taste
- 1 tbsp. EV olive oil
- Preheat oven to 400 degrees.
- Rub the olive oil over the flesh of your salmon filets. Sprinkle salt, pepper, and some thyme over salmon. Set aside.
- In a large oven-proof skillet cook your bacon over medium heat. Once pieces are crispy and have rendered a good deal of fat remove bacon from skillet and let drain on paper towels. Reserve fat in skillet.
- Add your sliced leeks to skillet. **When you are preparing your leeks make sure you run them under water after they’ve been sliced. They accumulate a lot of dirt in between their layers.
- To the leeks, add some more salt, pepper, and thyme. Pour in apple cider vinegar and stir to combine. Reduce heat to medium-low and let leeks cook down about 10 minutes. They will be soft and slightly browned.
- Place salmon filets on top and transfer skillet to your oven. Bake about 20 minutes or until salmon flakes easily with a fork and is somewhat firm to the touch.
- Serve salmon with leeks and crumbled bacon on top.