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Tuesday, July 26, 2016

Cajun Paleo Salmon with Aioli Caprese

We try to eat fish at least three times a week. 
We aren't always successful...We rarely are successful.  

Tonight, though I believe we hit a home-run
Baked Salmon, Dusted w Cajun Seasoning and topped with an Aioli Caprese.  
We served this with Fresh Garden Tomatoes and "Cajun Mostly Basil Pesto", and Steamed Asparagus.

The aioli, though.  Oh! My! Word!
Can I tell you how good this is?  How amazingly good this is?
Its that good.


And here is how to make it:
  • 2/3 Cup Olive Oil
  • 1 tsp Dijon Mustard
  • Dash of Salt
  • Dash of Cayenne
  • 1 Egg
  • 6 tsps fresh Basil - minced
  • 6 tsps Sun-Dried Tomatoes - minced

  1. Place the first four ingredients into a tall jar or glass that will fit an immersion blender.
  2. Drop the egg into the jar and let it settle to the bottom.
  3. Using an immersion blender, place it over the egg yolk and start it on high.  Let the blender run on high until an emulsification begins.  Continue to allow the oil to be incorporated into the emulsification (about 30 seconds).  Left the blender slowly to ensure that all of the oil is incorporated.
  4. Add the Basil and Tomatoes, Blend again.
The Salmon was easy peasy. 
(Is that a word? I think its a word. Its a word!)
Here's how I did it:
  • 4 pieces of Salmon (6 oz. each)
  • Olive Oil
  • Salt and Pepper to taste
  • Garlic Powder
  • Onion Powder
  • Yellow Mustard Seeds (optional)
  • Celery Seeds (optional)
  • Paprika
  • Cayenne
  1. Pre-heat oven to 350f.
  2. Cover a baking sheet with foil.
  3. Pat the fish dry and place onto the baking sheet.
  4. Drizzle olive oil over each piece of salmon and smear with your fingers, highly covering the entire piece of fish.
  5. To taste, sprinkle salt, pepper, onion & garlic powders, mustard & Celery Seeds, Paprika and Cayenne. (I just lightly sprinkle each spice/seasoning, not really measuring.)
  6. Bake the salmon for 15-20 minutes.
  7. Remove from oven and plate to serve.

And then there's the "Cajun Mostly Basil Pesto".
Then name comes from the fact that I didn't have enough Basil in the garden, so I compensated with a little fresh spinach, mustard, lettuce and carrot tops.  I didn't have any pine nuts, so I used pumpkin seeds.  And instead of olive oil, I used pecan. 
Here is how I did it.


  • 3 cups packed basil (I only had 2 from my garden, so I filled w lettuce, mustard, carrot tops)
  • 2 cloves garlic
  • 1 Tbsp fresh lemon juice
  • 1/4 cup pumpkin seeds
  • 1/4 tsp salt
  • 1/3 cup Pecan oil (add more as needed)
  • literally a dash cayenne 

  1. Use processor to chopify everything except the oil. 
  2. Once chopified, trickle in the oil while pulsing the processor till all is blended. 
  3. Taste for seasoning. 

We served this all with fresh steamed asparagus....and voila la!
Dinner is served.

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