Baked Salmon in Mustard Sauce & Cucumber Salad

This recipe fits into the Autoimmune Paleo (AIP) Protocol under reintroduction stage 1. Non-AIP ingredient suggestions are below in the notes section.

Equipment:

• Mixing bowls

• Measuring cups & spoons

• Whisk

• Shallow pan

• Shallow baking dish

• Parchment paper &/or Foil

Ingredients:

Baked Salmon

1 Salmon Filet

Salt, to taste

Mustard Sauce

1.5 TBSP Mustard, see notes

2 TBSP Tigernut Milk OR Another Plant Based Milk, see notes

1.5 TBSP Dill, or to taste

1 TBSP Lemon Juice

Instructions:

1. Place salmon in a shallow baking dish & season with salt

2. In a small bowl mix combine mustard sauce ingredients & whisk well to combine

3. Pour the sauce over the fish coating both sides. Place your fish skin side up if there is not enough sauce to fully cover

4. Allow the fish to marinate for 30 minutes to 6 hours. Going longer than 6 hours might start to change the texture of the fish in unappealing ways

5. Place salmon skin side down on a parchment lined baking sheet. Pour the remaining sauce over top if desired & cover with foil

6. Bake at 400F for 10-15 minutes or until it reaches an internal temperatrue of 145F

Cucumber Salad

Ingredients:

1 Cucumber, thinly sliced

Onion, to taste

Dill, to taste

1 tsp Coconut Sugar, to taste

2 TBSP Vinegar, see notes

Salt, to taste, see notes

Instructions:

1. Place cucumbers in a dish with the red onion

2. In a small bowl combine the dill, coconut sugar, vinegar & salt.

3. Pour over the vegetables & mix well to combine

4. Allow to sit in the fridge for a few minutes before to allow the flavors to combine, but the longer it sits the more the salt is going to draw out the moisture from the cucumbers

Notes:

• Use whatever mustard you want. I like to use with my Fermented Honey Dill Honey Mustard (AIP reintroduction stage 1) or my Fermented Honey Mustard (AIP reintroduction stage 2). Non- AIP options would be dijon mustard

• Non- AIP option would be plain unsweetened yogurt or sour cream

• Vinegars to use for AIP: Apple Cider Vinegar, Balsamic Vinegar, Fruit Scrap Vinegar or other compliant vinegar of choice. Non-AIP option White Distilled Vinegar

• Salt will draw moisture from the cucumbers as they sit. While the salad stays good for a few days in the fridge it does get wetter so I wouldn’t make this too far in advance

Image of a piece of salmon, root vegetables & cucumber salad on a plate that is far too busy looking on a wooden table