Savory Salmon: Anti-Inflammatory and Mighty Tasty

Savory Salmon Recipe: Anti-inflammatory

When I make salmon I choose Wild Salmon and bake them at 400 degrees for 10 minutes per each inch of thickness.  I calculate about 4-6 oz per person. Then I switch to broil for 1 minute.  Baking it this way has become my go-to for the perfect juiciness and tenderness and I haven’t had a dry piece of wild salmon since.  Generally, I use a different rub or spice blend on top.  I take the blend and mix it in a bowl with olive oil.  Then I generously rub it all over the salmon. Place thin slices of Meyer lemon or kumquat on top, and bake.  It’s that easy.  When wild salmon is not in season, this recipe tastes just as, if not more delicious, with wild steelhead. I buy my fish at either Whole Foods or at the Farmer’s Market from Dry Dock. Dry Dock delivers for free so long as you order before Friday with a $40.00 minimum.

The key is really in the rub and the sides which bring out the flavors.

Any of your favorite spice blends will work, but I am going to share my families’ favorite  (which also happens to be my very own anti-inflammatory concoction) along with the sides that make each bite a perfect blend of salt, fat, and acid!

Amy’s No Nightshade Savory Rub

2 tablespoons of kosher salt

2 teaspoons freshly ground black pepper

2 tablespoons ground coriander

1 tablespoon garlic powder

1 tablespoon + 1 teaspoon of ground cumin

3 teaspoons of dried oregano

Salad: Anything works. One of my favorites is an Arugula Salad with hemp hearts, fennel, avocado (and grapefruit when its in season).  A generous amount of olive oil (Pasolivo is my go to), salt and pepper.  Super easy.

Side: We put a giant glob of this guacamole mixture on top of the salmon! Avocado, cilantro, salt and lime.  Depending on the season I also add a seasonal fruit.  Summer fruits are amazing with this.  Our favorites are nectarines and mangos.  They really bring out the flavor of the rub.  In the fall, I use pomegranate seeds or chopped fuyu persimmon.  If you aren’t worried about lectins, you can also add chopped cucumber to the guacamole.

Enjoy!