Everyday Paleo (20 page)

Serves: 2–3

• 1 tablespoon premium fish sauce
  
• ½ teaspoon chili oil
  
• 1 tablespoon toasted sesame oil
  
• 1 tablespoon raw organic honey
  
• 2 tablespoons chives, chopped
  
• 2 wild-caught salmon fillets
  
• 3 baby bok choy, stems removed and washed
  
• 4 tablespoons cashew halves.
  

1.
In a large mixing bowl, whisk together the fish sauce, chili oil, sesame oil, honey, and chives. Cover the salmon fillets with the sauce and set aside.

2.
Cut off the ends of the bok choy, leaving some of the stems remaining, wash, and pat dry with paper towels.

3.
In a large skillet, cook the salmon fillets along with any remaining sauce for 2 minutes per side. Remove the salmon fillets and set aside.

4.
Sauté the bok choy in the same skillet for 3–4 minutes, return the salmon fillets back to the pan, cover and steam for another 2 minutes. Top with a sprinkle of cashew halves and serve immediately.

Easy Skillet Scallops and Spinach

Scallops are little jewels from the sea, and I am so happy that we have a local butcher that orders these wild-caught goodies for us valley folks to enjoy. Rowan
loves
these scallops and we have to fight him off to get our share. Well, not really, but it’s a funny thought! One tip: do not overcook scallops; they can quickly go from a buttery delicacy right into rubber little discs, so do not walk away from the pan while cooking. Trust me; I have learned the hard way.

Prep Time: 5 minutes

Cook Time: 6 minutes

Serves: 3–4

• 3 tablespoons coconut oil
  
• 1 small shallot, diced
  
• 2 garlic cloves, minced
  
• 6 cups whole spinach leaves
  
• 1 pound wild-caught sea scallops
  
• Sea salt and black pepper to taste
  
• Lemon wedges
  

1.
In a large skillet, add 2 tablespoons of the coconut oil, along with the shallot and garlic, and sauté for 2 minutes.

2.
Add the spinach and cook until wilted.

3.
Remove the spinach mixture from the pan, add the remaining coconut oil, season the scallops with salt and pepper, and cook the scallops over medium-high heat for 2 minutes on each side.

4.
Serve immediately over the spinach. Garnish with lemon wedges

Seafood “Enchiladas”

I have been longing to create a good paleo enchilada recipe, but could not figure out what to use as a tortilla replacement. I thought about using egg, but I did not want an omelet, I wanted an enchilada. I continued to ponder and asked myself, “Sarah, what do you love the most about enchiladas?” It’s the sauce! My dear friend Laura gave me her enchilada sauce recipe, which I modified only slightly, and I decided to make this dish, sans any sort of tortilla. The end result was the enchilada flavor I long for, but with none of the unnecessary and unhealthy tortilla getting in the way.

Prep Time: 25 minutes

Cook Time: 10–12 minutes

Serves: 3–4

• 1 medium onion, minced
  
• 2 tablespoons coconut oil
  
• 2 cups tomato puree (make your own— about 4 large tomatoes pureed in a food processor)
  
• 4 garlic cloves, minced
  
• 2 tablespoons chili powder
  
• ½ teaspoon cumin
  
• ½ teaspoon dried oregano
  
• ½ teaspoon sea salt
  
• 1 pound seafood of choice (wild-caught cod pieces, tilapia, shrimp, or crab are all great options)
  

1.
Preheat oven to 375°F.

2.
Sauté the onions in the coconut oil until limp.

3.
Add the tomato puree, garlic, chili powder, cumin, oregano, and salt. Mix well and let simmer for 20 minutes, stirring often.

4.
Pour the sauce into a food processor and process until smooth.

5.
Cover the bottom of a glass baking dish with the seafood. Pour the enchilada sauce over the seafood, cover tightly with aluminum foil, and bake for 10–12 minutes or until the seafood is cooked.

6.
Serve with sliced avocados, lime wedges, and chopped cilantro.