Paleo Sage and Citrus Marinated Salmon (Autoimmune-Friendly)

You may think that my salmon in today's recipe looks a bit, well, weird, and in fact you would be right.  One of the cheapest sources of seafood that I have yet to find, is salmon belly at my local fish shop.  Because the entire world is still in its craze of "fat phobia," apparently no one wants these succulent cuts of the salmon, as well as other fish, including tuna belly, which is seriously the best part of the fish.  Naturally fatty, with a rich flavor, cooking with salmon belly ensures that you will never have a dry fillet of fish, even if you over-cook it.  That being said, salmon belly isn't available everywhere, as my brother who lives in Tennessee, is told everywhere that he checked, that the fish they receive is already cut into fillets.  However, if you are lucky enough to live near the coast, where the fish is fresh right from the boats and brought to a business still whole, you may just be in for a special treat.  Bottom line, ask around, as you never know what gems you may find hiding out at your local fish store.  

Though my family typically enjoys bluefin tuna and striped bass that was previously caught by my father and brother during the summer, this past year was void of good fishing.  Therefore, despite my mother not being entirely fond of fish, she has been making it a priority to prepare it at the least, once a week.  Of course, getting salmon belly for one dollar per pound at a local fish store certainly made eating fish much easier, as that is a major discount.  With all that said, today's recipe is amazing regardless of if you are lucky enough to find salmon belly.  Marinated in a sweet, citrus dressing, and topped with just a sprinkle of fresh sage before baking, this salmon dish will take your taste buds to new heights.  Though I served it for dinner, it would also be a great breakfast recipe, regardless of if you can eat eggs or not.  

Sage and Citrus Marinated Salmon
Print Recipe
(Serves 3-4)
Ingredient

• 1 1/2 lb salmon fillets
• 1 medium sized lemon
• 1 small orange
• 2 tbsp fresh sage - chopped 
• 2 tbsp avocado oil
• 1 tbsp honey
• Zest of 1 lemon
• Zest of 1 orange
• 1 tsp sea salt

Process

• Place salmon in a medium sized bowl. 
• Zest both the lemon and orange, the cut the lemon and orange in half, squeezing one half of the juice into a small mixing bowl. 
• Add the zest, avocado oil, honey, and sea salt to the small mixing bowl, and stir until the marinade is combined.
• Pour marinade over the salmon, cover bowl with plastic wrap, and place in the fridge for 30-60 minutes.
• Preheat oven to 400 degrees.
• While the salmon is marinading, chop up fresh sage, and cut remaining halves of the orange and lemon into three thin slices each. 
• Once the salmon is done marinading, place the fish a baking dish, sprinkling with the chopped sage, and placing lemon and orange circles on the top.
• Place the baking dish in the preheated oven and bake for 12-14 minutes, until the salmon is no longer translucent. 
• Remove from the oven and allow to set for a couple of minutes before plating and serving with your favorite vegetables.  

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1 John 4:11-12 "Dear friends, since God so loved us, we also ought to love one another. No one has ever seen God; but if we love one another, God lives in us and his love is made complete in us."