Fact: I don’t eat enough fish. Partially because it’s very expensive here in Toronto, and partially because it’s not easy to find good variety. Don’t get me wrong, there is a ton of salmon, and trout, and tilapia, etc, but it is 90% farmed.
I don’t eat farmed fish if I can help it. Why? The same reasons I try to eat fresh local organic produce. I don’t know what happens to that fish from birth to the time it gets to my table. Granted, the wild varieties may also have grown up in a sewage cloud or oil spill too, but at least the odds are better that I am getting something that is a little more natural in my opinion.
I’m not saying you shouldn’t eat farmed fish. I’m am just stating the reasons as to why I don’t. I encourage everyone to do their own research and come to their own conclusions. Don’t just read this first paragraph and break out the old picket signs in the garage from the 80’s.
Anyway, I hope to start getting more fish dishes to you soon. I just have to venture out to a fish monger as I have nothing here in my vicinity that will satisfy my tastes. Now back to this dish!!! (I am so easily distracted…).
I was flipping quickly through a magazine a few weeks ago (I think it was Food & Drink) and I saw a recipe that involved snap peas and fresh mint. That triggered my tastebuds and started the wheels in motion. Immediately I thought of salmon. Not just plain salmon though. It had to be rubbed. CUMIN!!! This is going to work out well.
I wanted the rub in this dish to work with the acidity of the apple cider vinegar and tomatoes, so I added a little sugar. Other that that it’s just cumin, and S&P. Can I get a high five?? It’s a winner.
To keep the dish super simple, I kept the ingredient list short. If you wish a heartier dish, don’t hesitate to add more grilled veggies, rice, a salad, or whatever suits your fancy. I was just in the mood for something quick and easy.
That is the beauty of this dish. It’s quick and easy. It worked out perfectly for me after work, and I still had sunlight left for the pics. It’s going to work out well for you too. Now put on the apron, grab a glass of white wine, and get to it. You’ll be eating before you need a refill.Print
Paleo Cumin Rubbed Salmon on Minted Snap Peas and Tomatoes
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 2 Servings
- 1 tbsp cumin
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 tsp coconut palm sugar (or regular sugar)
- 1.5 tsp ACV
- 1.5 tsp mirin (sub 1.5 tsp water mixed with 1/4tsp sugar)
- 1 tbsp roughly chopped mint
- 2 cups sliced sugar snap peas
- 1.5 cup sliced heirloom tomatoes
- 1 tbsp olive oil
- Mix the rub ingredients thoroughly and sprinkle over the salmon filets. Let sit for 15 mins.
- Slice the sugar snap peas into chunks about 1/2” (or 1cm)wide.
- Slice heirloom tomatoes into bitesized chunks (roughly similar in size to the snap pea slices).
- Roughly chop the mint.
- Heat a skillet on med-high heat.
- Warm up the BBQ (or skillet or oven for the fish).
- Add olive oil.
- Add sugar snap peas and sauté until soft.
- Place Salmon on the BBQ (or in oven and skillet).
- Add the tomato slices and stir. You only want to warm the tomatoes, not cook so do this for roughly 20 seconds.
- Remove the pan from the heat and stir in the chopped mint.
- Add the apple cider vinegar and mirin and toss to coat.
- Remove the salmon filets when done to your liking (ideally it should be 125F internally but the USDA recommends 145F).
- Plate the snap pea, tomato mixture.
- Add a salmon filet to the top.
- Garnish with a leaf or two of mint.
- Add some other grilled veggies to the side if you wish. I chose to add 3 grilled fryer peppers.