Salmon Crusted Salmon with Chorizo Sprouts




I have talked about the power outage in our recent video shoot and today, the great Jesse Kahle shows you just how it went down (in the video above). We didn’t let the lack of light stop us. We forged forward with what light we could scrounge up and today’s recipe was the result.

This is the kind of cooking that I love to teach!

I lived in Alaska for 5 years, so I have an affinity for salmon and a passion for teaching you how to cook it properly.

Here are three quick tips:

  1. Make sure your salmon is wild and Alaskan. I have a number of friends who are fishermen, both east and west of the Aleutian chain. The Alaskan salmon fishery is struggling due to farmed fish flooding the markets over the past 20 years. So, please help my friends out and support our 49th state! Alaska’s fisheries are managed based on careful monitoring and scientific assessment, and are regarded as a model of successful natural resource stewardship.
  2. Don’t throw away the skin! Those “in the know” know that the skin is the best part. In today’s video, I show you how to make “skin chips”, which are a great, crunchy accompaniment.
  3. Don’t overcook your fish! People who don’t like fish typically don’t like it because it is dry and “fishy”. Don’t be that person! Cooking to 120 degrees F is a general guideline that will yield a tender, moist, delicious protein whose health benefits are unrivaled.

Chorizo Sprouts are a new favorite of mine. They are a play on my Bacon Sprouts from a couple years back and are a great make-ahead carbohydrate to pair with any protein.

You should already have some Massie Mayo in your fridge, because that is one of the three Mother Sauces of Paleo cuisine, right? The other two are Salsa Chipotle and Paleo Pesto. When you have these three sauces prepped out, all of your food is quick and tasty!

Okay, guys. That’s all I’ve got today. I want to encourage you to “Keep It Paleo!” this week.

Have a great day!

Your Pal,

Paleo Nick

(With a coho, Prince William Sound, Alaska circa 2004…)

Salmon Crusted Salmon with Chorizo Sprouts

Ingredients List:

  • 4 – 6oz. portions Alaskan Sockeye Salmon, skin on, pin bones removed, patted dry with paper towel
  • 2 oz. chorizo
  • 2 pounds Brussels sprouts, rinsed and halved
  • Chipotle Massie Mayo (Massie Mayo whisked together with chipotle puree to your desired heat level)
  • 1-2 teaspoons PALEO GRIND Ga Ga Garlic
  • 1-2 teaspoons PALEO GRIND Lemon Pepper Love
  • Olive oil, as needed
  • Water, as needed for braising Brussels sprouts

Preparation Instructions:

  1. Heat a cast iron skillet over medium-high heat. Add the chorizo and use a wooden spoon to begin breaking it up.
  2. Once fat begins to render from chorizo, add the Brussels sprouts and season with Ga Ga Garlic. Fold chorizo, sprouts and seasoning together in the pan, add 1/2-1 cup of water and cover the pan with a lid. Cook for 4 minutes.
  3. Remove lid from pan, stir sprouts and check tenderness and flavor. Season with Ga Ga Garlic once more. The sprouts should be coming along nicely at this point. You are looking for slight resistance when bitten into. If you haven’t achieved that yet, return lid to pan and continue cooking. If you have reached the ‘al dente’ state, leave lid off and cook until excess moisture has evaporated. The goal is to caramelize as many of the sprouts as much as possible while infusing them with the flavor of the chorizo. When this has been achieved, transfer sprouts from pan to a serving dish, scraping all of the bits (fond) from the pan.
  4. Return pan to the heat, and add a squirt of olive oil. Season the top of the salmon with Lemon Pepper Love and a squirt of olive oil.
  5. Once the pan is hot, place the salmon in the oil, skin side down. Cook until the flesh turns pink about half way through the fillet and you achieve a “hard sear”, then flip the fish!
  6. Cook on the second side until the center of the salmon reaches 120 degrees F. Remove salmon from the pan, scraping the flesh from the skin. The residual heat from the skillet should be enough to crisp the salmon skin into chips. Watch the video for this technique.
  7. To serve, spread some Massie Mayo on a plate, spoon Chorizo Sprouts over mayo and top with a portion of salmon and skin chips (as seen below).
  8. Share with your friends and smile because you are…

“Keep It Paleo!”

Zone Breakdown:

Proteins: (18)

We have 18 blocks of protein in this recipe. Two of them come from the Chorizo. 1oz of chorizo equals one block, so 2oz will equal two. For our salmon, 1.5oz equal one block, so for each 6oz protion, we have 4 blocks, totaling 16 blocks from the salmon and 18 total protein blocks.

Carbohydrates: (7)

Our carbs are all coming from our Brussel sprouts. We know that one cup equals 88g, and 1.5 cups (or 132g) equal one block. Therefore with 2 pounds of Brussel sporuts, we get 7 blocks of carbs.

Fats: (18)

Our fats are mostly coming from the Massie Mayo. For every tablespoon that you add, you get 9 fat blocks added to the block count.

Balancing Act:

This recipe is broken down into 4 servings, giving each serving about 4 protein blocks, 1 carb block and one fat block. Add a couple of fat and carb blocks to this meal to bring up the balance.

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