What a busy first half of the week! Thankfully I've been able to find time for cooking meals. My monday I got home and wanted to make something that was quick because I got home so late! I have a few "go to" meals for days like these, and if my refrigerator is stocked properly before the start of the week these meals are a cinch! My monday evening meal was a Spicy Mayo Baked Salmon with a side of Green beans tossed with toasted almonds and coconut oil and some of my left over paleo coleslaw that I made over the weekend.
Spicy Mayo Recipe
Paleo Mayo
Siracha (use with caution)
Rice vinegar
Lemon Juice
Garlic powder
Salt/Pepper
So I can't make this dish without my Spicy Mayo so I start with my already made paleo mayo, depending on how much you want to make..I like to make extra for later days or just to add to the side to my Salmon. So lets start with 1/2 cup of Paleo Mayo and 1 tsp of siracha (these are total guesses)..remember the more siracha you use..the spicer its going to be, so definitely use caution when you're making this and also remember that you can always make it more spicier (or add more mayo to lessen the heat) . I blend that together and it should give the mayo a very orangey/pink color. Then i squeeze 1/2 of a small lemon, and around a tablespoon of rice vinegar. I finish the Spicy Mayo with some garlic power (duh) and salt and pepper. Taste test when done to make sure you have the flavor you want!
Now the fun part, preheat the oven to 375. I usually buy the precut 6oz portions without the skin (personal preference) salt and pepper...and garlic powder..spray the pan with a little olive oil to avoid sticking. Once the salmon is placed on the pan I smothered it generously with my spicy mayo. It's okay..don't be shy! When the oven is preheated stick that baby in! I usually have it in for about 20-25 min.
While your salmon is cooking I take green beans and steam them for 3-4 min. During that time I throw some almonds in a pan and lightly toast them. I then melt coconut oil to the pan with some minced garlic and add my steamed green beans and toss them together for a few min.
Once everything is done and put on the plate I like to drizzle more spicy mayo on top, maybe some more siracha if you like the heat!
Kim
Siracha (use with caution)
Rice vinegar
Lemon Juice
Garlic powder
Salt/Pepper
So I can't make this dish without my Spicy Mayo so I start with my already made paleo mayo, depending on how much you want to make..I like to make extra for later days or just to add to the side to my Salmon. So lets start with 1/2 cup of Paleo Mayo and 1 tsp of siracha (these are total guesses)..remember the more siracha you use..the spicer its going to be, so definitely use caution when you're making this and also remember that you can always make it more spicier (or add more mayo to lessen the heat) . I blend that together and it should give the mayo a very orangey/pink color. Then i squeeze 1/2 of a small lemon, and around a tablespoon of rice vinegar. I finish the Spicy Mayo with some garlic power (duh) and salt and pepper. Taste test when done to make sure you have the flavor you want!
Now the fun part, preheat the oven to 375. I usually buy the precut 6oz portions without the skin (personal preference) salt and pepper...and garlic powder..spray the pan with a little olive oil to avoid sticking. Once the salmon is placed on the pan I smothered it generously with my spicy mayo. It's okay..don't be shy! When the oven is preheated stick that baby in! I usually have it in for about 20-25 min.
While your salmon is cooking I take green beans and steam them for 3-4 min. During that time I throw some almonds in a pan and lightly toast them. I then melt coconut oil to the pan with some minced garlic and add my steamed green beans and toss them together for a few min.
Once everything is done and put on the plate I like to drizzle more spicy mayo on top, maybe some more siracha if you like the heat!
Kim
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