Yield: 2 servings
INGREDIENTS:
5 oz Wild caught Salmon
2 Tbsp Paleo Mayo
2 Tbsp Celery
1 Tbsp Red Onion
¼ tsp Mustard (ground)
Sea Salt and Pepper (to taste)
2 Tbsp Paleo Dill Pickle Relish + 1 Tbsp Pickle Brine OR
½ tsp Coconut Vinegar (or White Vinegar if you use it)
½ tsp Lemon Juice
1 Tbsp Stoneground Mustard
1 tsp Dill
½ tsp Parsley
½ tsp Onion Powder
¼ tsp Cayenne Pepper
DIRECTIONS:
1. Preheat the oven to 375 degrees Fahrenheit.
2. Rub the salmon with sea salt and place it skin side down on a grill pan or baking sheet.
3. Bake for 12-15 minutes (or longer depending on how thick…should be about 10 minutes per inch of thickness).
4. Once ready, take the salmon out of the oven, and lift the salmon off its skin. Let cool, then break apart.
5. Chop or mince the celery and onion.
6. Mix all ingredients together and serve in a lettuce boat (Romaine works well).