When it comes to choosing our food, most of the time we choose with energy in mind. This recipe for Mor-rockin’ Spiced Salmon won’t disappoint.
Full of energizing omega 3 fatty acids to fuel your brain and body, you’ll be ready to get up and head out for a walk after eating this delicious Mor-rockin’ Spiced Salmon, take the kids to the park, or take on that project you’ve been wanting to start.
In fact, I served this over the weekend to our house guests who were taking part in the Evolve Move Play seminar. They had plenty of energy to swing through the trees and “move like humans”. Brad describes this in more detail in his article A Movement Diet.
This Mor-rockin’ Spiced Salmon can be made ahead of time. It actually tastes better if you let it sit in the fridge for a few hours and serve it cold.
If possible, choose fresh wild salmon. Farmed salmon does not have the same health benefits as wild salmon and has many harmful effects on the environment. You can read more about farmed salmon in the David Suzuki Organization publication called Think Twice About Eating Farmed Salmon.
This dish is rich in spices, known for their many medicinal properties when used frequently, a few are:
- boosting metabolism (paprika)
- decreasing inflammation (cinnamon)
- aiding digestion (cumin and ginger)
- soothing indigestion (nutmeg)
According to ayurvedic “beij–bhoomi” theory:
Poor digestion is the root cause of most disorders.”
Fortunately, most spices enhance the digestive process and help to remove built up by-products of poor digestion that get stuck in the body. By regularly adding organic spices to your meals, you will help to prevent digestive disorders from occurring down the road.
Spices are made up of a lipid-soluble portion and a water-soluble portion. To get the most health benefits from spices, they should be sauteed in ghee or a healthy oil or allowed to simmer in a liquid, which helps the body to absorb them properly.
In this recipe, I toast the spices in a pan, until they become fragrant, before rubbing them onto the salmon. I also brush the flesh side of the salmon with a good quality oil before adding the spices, to aid in the absorption of all the medicinal properties.
Unfortunately, like most conventional foods sold in the grocery store, spices often contain pesticides, herbicides and GMO’s. Most spices have gone through a process of radiation known as irradiation. This process is meant to kill bacteria and other contaminants that may be present but it also changes the chemical component of a spice creating free radicals. These changes leave the food with less naturally occurring enzymes and damages essential vitamins. Irradiation also creates and leaves behind a toxic by-product.
My suggestion…begin replacing finished spices with organic ones.
So, here’s the recipe for Mor-rockin’ Spiced Salmon.
Simple, quick and easy.
Mor-rockin‘ Spiced Salmon
Ingredients:
3/4 teaspoon ground cumin
3/4 teaspoon of ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1 teaspoons coconut sugar (optional)
2 tablespoons of good quality oil (I use avocado oil)
2 pounds (1-inch thick) boneless, skin-on center-cut wild salmon fillets, or one large salmon fillet
Fresh lime juice wedges
Instructions:
1.Turn oven on to broil.
Seasoning:
2. Combine the cinnamon, cumin, salt, ginger, nutmeg cayenne, allspice, and coconut sugar in a small pan. Toast the spices over medium heat until they become fragrant. Remove from heat.
Salmon:
A good Fishmonger once told be to rinse my fish, no matter where it came from. So, I rinse my fish every time before cooking.
3. Rinse the salmon with cold water and pat dry.
4. Line a baking sheet with foil, then coat with a thin layer of oil (using a pastry brush) to prevent the salmon skin from sticking to the foil.
5. Place the salmon skin-side down on the prepared baking sheet.
6. Using a pastry brush, brush the remaining oil on top of the salmon.
7. Sprinkle the toasted spices onto the salmon, making sure to coat it evenly (use the pastry brush to get even coverage).
8. Allow the salmon to come to room temperature, approximately half an hour.
9. When ready, cover the salmon with foil and put under the broiler for around 5 minutes.
10. Then remove the foil and broil for 2-3 more minutes or until your desired degree of doneness.
Keep an eye on the salmon. I find wild salmon cooks much faster than farmed salmon. The cooking time may vary depending on how thick your fillet is. You want to remove it when it is still slightly rare on the inside. It will continue to cook as it rests.
10. Remove from oven and let it rest at room temperature for 15 minutes.
11. Serve if eating immediately or you can cover and refrigerate until you are ready to serve it.
Squeeze fresh lime juice onto the salmon before eating for an extra burst of flavor.
Serve this salmon with my Steamed Fiddleheads and you have a nutrient dense powerhouse of natural energy.
