This recipe for quick and easy grilled salmon is based on Kalyn’s Grilled Salmon with Maple Syrup Glaze from Kalyn’s Kitchen. I find that her site is a fantastic source overall, and particularly for protein filled entrees. I had the pleasure of being on a panel at Blogher last year with Kalyn, and am looking forward to seeing her again this year. The Blogher Food Conference is less than 2 months away.
Both of my boys liked this gluten free high protein entree. In fact my older son said to me, “Mom, this chicken is really good!” Um, I guess I’ll take that as a compliment even though this is a salmon dish. The fact that they ate it says a lot to me.
Grilled Salmon Paprika
Ingredients
- 1½ pound salmon fillet, cut into (6) 4 ounce pieces (leave skin on)
- ¼ cup agave nectar or honey
- 1 tablespoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon celtic sea salt
Instructions
- Rinse salmon, pat dry and place in an 7 x 11 inch baking dish
- In a small bowl, combine paprika, cumin and salt
- Drizzle agave over salmon, the sprinkle with paprika mixture
- Marinate for 30 minutes to 5 hours
- Grill salmon (skin side down) for 4-5 minutes, then turn over
- Grill on other side for 3 minutes, or until salmon is cooked through
I’ve been grilling up a storm over here. Last night we had a delicious dinner of Mustard Lime Chicken and a big salad with Asian Salad Dressing. I also made a roasted potato dish for the boys, with leeks from our garden. I don’t eat potatoes because I am following an eating plan that is very close to Paleo.
So, my question is this… Do any of you have yummy paleo-esque recipes for leeks? I have a gluten free, grain free recipe in my book, The Gluten-Free Almond Flour Cookbook, for Smoked Salmon Leek Tart. I could make that 6 times and still have leeks left over. Any ideas?
Mary says
So yummy!
Elana says
Thanks Mary!
Susan Z. says
I’m having a moment (NY for a smooch to you:) LOVE this! Thank you!!
Elana says
Susan, thanks so much! Smooches back to you :-)
Michelle says
Big leek fans here! My fam loves chopped leek simply sautéed with olive oil, a touch of water (to soften the leeks as they cook, some salt, black pepper and tons and tons of sautéed minced garlic. Perfect compliment to any fish dish, served as a topper or side.
Elana says
Thanks Michelle!
Holly says
This sounds great! I am not a fan of salmon but would like to try it with another fish. Any recommendations of another fish to try for this dish? Thank you!!
Elana says
Holly, I haven’t tried that so not sure, if you do experiment please let us know how it goes :-)
Becky says
We love this recipe-thank you for sharing it! My son says it’s magic, because it takes a food he hates(salmon), and makes it into one he loves!
~M says
Maybe leeks would work in chicken stocks?
Here’s another recipe for grilled leeks that looks like it could be made low carb if you could find a sub for the baguette in the sauce (maybe some almond flour?): http://www.nytimes.com/2010/09/03/health/nutrition/03recipehealth.html?_r=1&partner=rss&emc=rss
Enjoy the last bits of summer!