Salmon Greek Salad

This is one of my favorite salads ever. You can really use any kind of meat or fish you want but I love it with grilled or sauteed salmon. Serves 4.

Ingredients:

4 large wild-caught salmon fillets, 6-8 oz. each

1 tablespoon grass-fed butter

8 eggs

4 C zucchini noodles (or thin slice)

1/2 C kalamata olives

1/2 C feta cheese

2 C chopped cucumber

1/8 C super high-quality extra virgin olive oil

1/4 C balsamic vinegar

Sea salt and pepper, to taste

1 t each dried oregano, parsley, and dill

Optional: a few cherry tomatoes, if you tolerate nightshades (not recommended)

Directions:

Salt the salmon fillets and fry them in a hot buttered cast iron pan for a couple minutes on each side, so they are still rare in the middle. For the soft-boiled eggs, start with boiling a few inches of water in a medium pan until there is a roiling boil. Lower the eggs into the boiling water with a large spoon and immediately set a timer to simmer for 8 minutes. After the timer goes off, pour out the simmering water and fill with cold tap water to stop them from cooking. Peal and quarter the eggs. Plate the zucchini, cucumber, salmon, feta, eggs, and olives. Drizzle the dish with o.o. (olive oil), balsamic, herbs, and sea salt. Yum!

Keto Sushi Handrolls

This is one of my favorite meals. Adding seafood to our diets is essential, and I highly recommend wild caught seafood whenever possible to minimize toxins and maximize nutrients. Seafood has long-chain fats that cannot be found in any other food, including DHA and EPA, and is also rich in omega-3 fatty acids, vitamins D and B2 (riboflavin), as well as calcium, phosphorus, iron, zinc, iodine, magnesium, and potassium. Seaweed paper (called nori) is also highly nutritous, containing as much protein as some meat, as well as high levels of iodine, an essential mineral.

Keto Salmon Handrolls:

1 lb wild salmon, seasoned with ground ginger and soy sauce, and sauteed in butter until medium rare

a few ounces of salmon roe (fish eggs), optional

1 package nori (seaweed paper)

1 hothouse cucumber, julienned

1 carrot, grated fine, optional

1 red or yellow bell pepper, julienned

2 ripe avocados, julienned or sliced fine

4 scallions, sliced fine

one jar of pickled ginger

wasabi

tamari (gluten-free soy sauce)

Instructions:

Take a nori seaweed wrap and lay a slice of salmon down diagonally, adding your desired julienned vegetables and toppings, and roll up, pinching the bottom and adding roe, tamari, and wasabi to the top. Enjoy, with bites of ginger before and after!