12-Min Citrus Salmon (FOOD PORN)

by Jordan Reasoner

SCD Citrus Salmon

I don’t consider myself much of a cook, but I LOVE flavor. I also LOVE food that’s quick.  That’s why one of my favorite things to do is mix salmon (a true “fast food”) with the intense flavor of citrus.

So, today I invite you to test out one of my favorite meals…

Explosive citrus flavor in less than 30 mins. How does it get better than that?

And please remember, if you don’t tolerate any parts of this recipe right now, customize it with ingredients that work for you!

12-Minute Citrus Salmon

  • 1 lb. Wild Caught Salmon
  • 1 Avocado
  • 1 Sweet Onion
  • 1 Head of Cauliflower
  • 2 Fresh Lemons
  • 2 Fresh Oranges
  • 2 Fresh Garlic Cloves
  • Spices: Black Pepper, Sea Salt
  • Olive Oil
  • Coconut Oil

Optional: For best flavor explosion… start by marinating the Salmon in black pepper, olive oil, and the juice of 1 orange for 2-3 hours. I always forget… but it’s totally worth it if you can remember.

The Lemon Roasted Cauliflower…

Preheat the oven to 400 degrees F and break up the florets from a head of cauliflower and spread them out on a baking dish. In a separate bowl, combine the juice of one lemon, 1/2 cup of olive oil, 1/2 cup melted coconut oil, black pepper, sea salt, and 2 cloves of garlic (finely chopped) and drizzle it evenly across the florets. Bake them for about 25 minutes until the florets start to brown – AMAZING!

The Citrus Salmon…

While the cauliflower is baking, dice up the sweet onion and saute it in coconut oil until it starts to brown (that’s the glazed look). Next, when there’s about 12 mins left for the cauliflower, place the salmon on a baking sheet with some parsley and black pepper and add it to the oven… they both need to bake another 12-15 minutes.  The salmon is done when it reaches an internal temperature of 140 degrees F.

Top off the salmon with the juice of 1 orange and spread the glazed onion evenly on top.

The Guacamole…

I like to keep this simple and mash up 1 avocado, then add sea salt and the juice of 1 lemon. It provides a wonderful compliment to the salmon and cauliflower.

– Jordan

P.S. – How can I make this better?  Share in the comments below…

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About the author

Jordan Reasoner Jordan Reasoner is a health engineer and author. He was diagnosed with celiac disease in 2007 and almost gave up hope when a gluten-free diet didn’t work. Since then, he transformed his health using the SCD Diet and started SCDLifestyle.com to help others naturally heal stomach problems. You can check out his story here and find him on Google+, Facebook or Twitter.

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{ 6 comments… read them below or add one }

Lida May 6, 2013 at 6:05 am

This recipe looks awesome. I usually pair salmon with lemon, but now i will try orange too!!
I also love the roasted cauliflower, but I always worry how high can a olive oil be safely heated. I think EVOO is a lot more heat sensitive -which one do you use?
If I use coconut oil for this recipe, my younger son will not eat it – he does not like
coconut flavor. Any suggestions?

Thanks a lot

Reply

cynthia May 6, 2013 at 2:09 pm

The recipe may be delicious but referring to it as porn makes it very unappealing. A great recipe will be able to stand on its own. Without needing references to something as disgusting as porn.

Reply

Jordan Reasoner May 13, 2013 at 11:34 am

Thank you for sharing your point of view Cynthia.

Jordan

Reply

Stefanie Koewler May 6, 2013 at 8:08 pm

My guacamole recipe is very similar, but I use lime juice, a sprinkle of garlic powder, a couple of shakes of chili powder, and sea salt mixed into the mashed avocado.

Reply

Terry May 7, 2013 at 1:43 am

Why food porn? Is that really a necessary addition to the name?

Reply

Angela July 22, 2013 at 6:34 pm

I agree with Cynthia, find a better heading, you give great support no need to sensationalize with silly words like “porn.”
Angela

Reply

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