Goji Berry Salmon

One of the tastiest dishes we’ve made so far, this perfectly-paleo meal is made in one dish, and makes your main and side all in one.

Easy washing up, great flavor, amazing nutrition, and impresses any guest, despite how easy it is to make!

Although the good Goji berry juice is not cheap or easy to come by, this squeezed superfood makes this flavourful meal and a nice drink for the next few mornings with breakfast!

If goji berry juice is hard to come by, many other types of juice will work. We’ve had success with a mix of orange and mango juice in the past!

Ingredients:

Red Onion

Half a head of garlic

1 Medium aubergine

A handful of button mushrooms

A box of cherry tomatoes (15 pcs)

1 Squeezed lemon

4 Tbsp of Olive Oil

1 cup of preservative free, sugar free, Goji berry juice

400 Gram piece of salmon filet – approx 200 grams per person

A sprinkle of unprocessed sea salt

A sprinkle of paprika

A dash of oregano and sage

Cooking Method:

Place your slab of salmon face down (skin up) in an oven dish, in an ocean of goji berry juice, 1 lemon’s worth of lemon juice, 2 Tbsp of olive oil, and the chopped-up garlic. Leave it to marinate for 15 – 45 minutes.

Preheat your oven to 180 Celsius (360F) and chop up all the supporting veggies while you wait for the salmon to marinate.

Toss your veggies in the rest of the olive oil, paprika, salt, pepper, oregano.

Back to the salmon! You will notice that your salmon looks partially ‘cooked’ by the time you’re done marinating. Don’t worry; it hasn’t gone bad J There is a Latin-American cooking method known as ceviche where seafood is cooked in citrus juice.  Totally normal and very convenient for when you’re on the road J

Now that you’re oven is nicely preheated and your salmon is marinated, throw the chopped veggies on top of the salmon, and toss it all into the oven.

Let it bake for 25 minutes and then have a peek. If your salmon is looking underdone then give it another 10 minutes. If it’s good to go, then it’s time to eat!

Serve the vegetables, which were on top of the salmon first, as a side.

Then serve your salmon skin-down. The flesh will have a slight orange tint to it, and is packed with superfood flavor!

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