Hi folks! Sorry for the delay in this next recipe. I have been away at Disney World for the past week and did not have a second to spare. What an amazing time! Great food, great shows/rides, and just such a feel good, happy experience. The chefs at WDW are incredibly accommodating for folks with allergies and while I didn’t eat 100% Paleo the entire time, I did have some amazing gluten-free choices. The fish that they cook there is some of the best fish I’ve ever had in my entire life! Well, back to the real world now!
I figured today I would post one of my favorite recipes. This one is true comfort food and really hits the spot! A few weeks back, Michelle shared a recipe with me for Parsnip Noodles as I was looking for a less “wet” alternative to zucchini noodles. They were super quick and easy and quite delicious. You can go to the following link for the recipe: Parnsip Noodles from Cooking Stoned.
Go ahead and prepare a bunch of noodles for this yummy recipe and then follow these step-by-step instructions for the stroganoff!
Paleo Mushroom Stroganoff
- 1/2 lb parsnip noodles (or zucchini noodles)
- 3 TBSP coconut oil (or organic butter)
- ½ onion chopped
- 1 Tbsp dried shallots
- 2 Tbsp almond flour
- 1 lb mixed mushrooms (shiitake, bella, cremini)
- 1 cup vegetable broth
- 2/3 cup white wine
- 1/3 cup marsala or red wine
- ½ cup sour cream *optional but recommended
- salt, pepper, thyme, parsley to taste
- Prepare either parsnip noodles or zucchini noodles.
- Melt the oil or butter in a large skillet.
- Chop the onion and add to the skillet with a little salt.
- Sautee onion for 2-3 minutes.
- Add mushrooms and dried shallots and cook for 5 minutes or until mushrooms are soft.
- Add flour & stir for 1 minute.
- Add wine and let reduce by half.
- Add seasonings & broth and let cook for 10 minutes.
- Stir in sour cream, add noodles and mix well.
Today I thought I would post one of my favorite ways to eat fish. Salmon is one of the best sources of protein that you can get. It’s filled with all sorts of nutritional goodness, plenty of Omega-3’s and Vitamin D. Detailed explanations of the nutritional benefits of Salmon can be found here: Salmon Benefits
I always try to buy fresh from my local fish market. Quite often, you will be able to find wild salmon rather than farmed if you go to one of these specialty stores. Always ask if you can smell the fish! Any legitimate fish market will let you smell it before you purchase because they know they have a fresh, quality product. If the store doesn’t let you sniff, walk out.
If you get a good piece of salmon it should have no scent, and when you cook it it will melt away in your mouth like candy. This recipe truly highlights the melt-away quality of fresh salmon. This pairs well with my roasted garlic cauliflower mash and some roasted asparagus. I hope you enjoy!
- 1.5 lbs of salmon
- 2 tbsp olive oil
- ¼ cup of raw unprocessed honey (preferred)
- 1 tsp sesame oil
- 1 tbsp organic butter (optional)
- 1 tbsp dijon mustard
- ground black pepper
- lemon wedge
- Preheat oven to 400.
- Line a shallow baking pan with tin foil for easy cleanup.
- Coat bottom of pan with olive oil.
- Place salmon skin side down in pan.
- Melt the honey in a medium sized bowl. Add butter if using. Add dijon mustard, sesame oil and black pepper to taste, combine until butter is melted.
- Pour 1/2 the sauce over the salmon and reserve half for later.
- Bake at 400 for about 20 minutes or until fish flakes easily with a fork.
- Pour remaining half of the sauce on top after plating and serve immediately with lemon wedge.