Hog Tied Seafood Sandwiches




Today’s tasty number came together quickly on our last day of the shoot we did in December. We had some leftover ingredients on hand and, employing the concept of “total utilization”, I wanted to use up the ingredients.

Paleo Jonathan ran to grab a clamshell of spring mix while I devised a plan. We put the cast iron on the burner, and before we knew it, we had a tasty lunch. While the protein prep is delicious, tasty, and looks pretty, it is the tossing of the salad that is today’s true lesson. Mixed greens, lemon, salt, pepper and olive oil are all you need brighten up any meal, breakfast included.

It was difficult to watch the Vikings lose yesterday. I don’t watch much football at all as I was burned time and again by the Vikings in the late 90’s. However, when they get to the playoffs, you can’t help but tune in and cheer them on. I did just that and was fired up to win! A 27-yard field goal is like a 1 foot putt in golf. However, where human performance is involved, there are no guarantees. The pressure was great and the field goal was missed. One would automatically think that they should fire the kicker, no?

With so much riding on something so simple, you’d think he should deliver, but no. He did score the other 9 points in the game and was the special teams player of the week only 7 days prior. I wanted to punch him myself, but then I saw a video of his interview. Check it out here:

Successful people are those who get up one more time than they fall down. Failure is part of success.

I hope you are encouraged by this today. Do your best, and when you fall, get back up. Hog tie some seafood, make a salad and be glad because you are…

“Keeping It Paleo!”

Your Pal,

Paleo Nick

Hog Tied Seafood Sandwiches

Ingredients List:

• 6 slices bacon, thin sliced
• 6 – 2oz. portions of wild Alaskan Salmon, boneless/skinless
• 18 wild shrimp, peeled and deveined, 21/25 size
• 6 slices butternut squash, roasted and peeled
• 1 tablespoon PALEO GRIND Lemon Pepper Love
• 3 large handfuls of spring mix (1/2 of a large clamshell)
• Olive Oil, as needed
• Kosher Salt, to taste
• Fresh ground black pepper, to taste
• Juice of 1 lemon
• Drizzle of Villa Manodori Balsamic

Preparation Instructions:

  1. Preheat oven to 375°F and place a cast iron skillet over medium heat.
  2. Season all sides of shrimp and salmon with Lemon Pepper Love.
  3. Wrap 1 slice butternut squash, 1 salmon portion and 1 slice of butternut squash in 1 slice of bacon. Repeat process to make six hog tied sandwiches. (as seen below)
  4. Add a small drizzle of olive oil to the skillet and place sandwiches in pan, skin side down.
  5. Sear on all sides and then place skillet in the oven and cook until the center of the salmon reaches 120°F. Remove from oven and allow to rest while you toss your salad.
  6. In a mixing bowl, combine spring mix, lemon juice, a pinch of kosher salt and black pepper, and a squeeze of olive oil. Toss and taste. Adjust seasoning accordingly.
  7. Divide salad among 3 plates. Top each with 2 hog tied sandwiches and finish with a drizzle of Villa Manodori Balsamic.
  8. Enjoy!
  9. The sandwiches are great for making ahead. You can refrigerate them for up to 3 days or
    freeze for up to 6 months. Make a fresh salad each time you eat one.

“Keep It Paleo!”


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