Salmon Fillet with Dill Mustard Sauce
1 lb salmon fillet (preferably wild Alaskan)
1/4 C Paleo Mayo
1 Tbs prepared Dijon mustard
1 tsp dried dill weed
(if you prefer a crunchy topping, you can mix in a few Tbs almond meal to the sauce)
1. Run your hand across the top of the fillet to make sure there aren’t any bones. If you feel a bone remove it with your fingers or a pair of pliers used in the kitchen.
2. Mix mayo, mustard and dill in a small bowl. Mix in meal if you are using it.
3. Place fillet skin side down on a greased cookie sheet. spread mustard mixture evenly over top of fillet.
4. Place fillet in an oven preheated to 350 degrees and cook for about 15 minutes for wild salmon and 20 minutes for farm raised or thicker fillet. Salmon should flake easily with a fork when finished. If the salmon does not flake when you take it out and still looks too dark on the inside, put it back in the oven for 5 minute intervals until it’s done to your liking.
Sweet Potato Fries
1 large organic sweet potato (red or white sweet potatoes are ok, red are sometimes called yams in the grocery although they really aren’t yams…but that’s a story for another time)
1 Tbs olive oil
1 tsp salt
1 gallon zip top bag
1. Cut sweet potatoes into sticks that are fry sized making sure that no stick is more than about 1/4 inch thick in either direction.
2. Put fries into zip top bag then add oil and salt. Squeeze out all the air and zip the bag. Squish potatoes around until they are well coated with oil and salt.
3. Pour potato sticks onto a cookie sheet or baking dish in a single layer then roast for about 30 minutes at 350 degrees turning sticks over half way through cooking.