The salmon we have came from SeaBear. The salmon is part of their Wild Keta Salmon which alder smoke has been added. It is actually a part of their barbecue sandwich that they do with the sauce. We haven't made the sandwiches with the sauce, we have just had the salmon alone.
2 salmon filets
greek seasoning (it contains: oregano, garlic, cinnamon, peppermint, dill, nutmeg, cayenne, chives)
Preheat oven to 275 degree Fahrenheit. Place salmon on a cookie sheet (if the salmon has skin on it place it directly onto the cookie sheet, if it does not have skin you may want to place foil down or grease the pan). Drizzle with olive oil, sprinkle with seasoning and a little bit of salt (pepper as well, I just can't have it because of allergies). Bake in oven for about 10-15 minutes depending on the size and thickness of the salmon.
Sauteed Brussel Sprouts
1 large bunch brussel sprouts, chopped
1 small onion, chopped
2 garlic cloves, minced
1/4 cup white wine
juice of 1 lime
In a large skillet melt a little bit of coconut oil over medium high heat. Add onion and garlic and cook until soft. Add brussel sprouts stirring to mix. Cook until slightly tender, add wine and cook until wine is reduced, add lime juice and continue to cook. Add a little bit of salt to taste. Serve.
4 carrots, peeled and sliced
2 tablespoons honey
Steam carrots in a steamer until tender. Remove carrots from steamer and place in a bowl. Add honey and mix thoroughly. Serve.
I served the salmon on a small bed of wilted arugula.
2 large bunches of arugula
In a large skillet melt the coconut oil over medium high heat. Add arugula and cook until slightly wilted. Place on plate and serve salmon on top of this.