Balsamic~Fig glazed Sockeye Salmon (AIP & WahlsPaleo+)

FilletWhen it comes to Sockeye, I’m usually a purist.

It’s perfect as it is, so I think it’s best to leave it alone. I was really surprised to discover that this simple glaze might actually be an improvement over sockeye all-by-itself.

The Sockeye run is huge this year, so it should be easy to find. Once you get one, you’ll need to decide whether to eat your salmon wonderfully naked or gloriously cooked in Balsamic Fig glaze.

Fig-glazed salmon supperThen there are really only 2 more questions to consider:

  1. Are salmon safe to eat?
  2. Are our salmon safe?

I addresses these last two questions in part 1 of this post.

But the first one? I address here:

Balsamic~Fig glazed Salmon (AIP & WahlsPaleo+)

 from petra8paleoGargoyle

  • 1 fillet sockeye salmon
  • 2 ripe figs
  • 2 tablespoons Balsamic Vinegar
  • 1/2 teaspoon salt

Preheat oven to 350 or heat up the BBQ.

Whirl the figs, vinegar & salt in a food processor.

Lay the filet, skin side down, on a baking sheet (parchment paper eases clean up later). Spoon the glaze over the fillet and bake for 15 minutes, until the salmon flakes when you nudge it with the tines of a fork.

Or, using a BBQ tray, cook the salmon in the hot BBQ, similarly.

Low-FODMAP variation

Or it can also be the I-have-no-figs variation…

Replace the figs with 1/2 cup blueberries.

 

8 thoughts on “Balsamic~Fig glazed Sockeye Salmon (AIP & WahlsPaleo+)

      1. In New Zealand we have Chinook Salmon, which is locally known as King Salmon. I didn’t know the name Chinook until today. 🙂 Thanks for making me check.

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