I’ve never had a great relationship with seafood. In fact, for most of my life, sushi was the only way I’d eat it. Ideally, a roll with cream cheese, avocado, and lots of sauce to mask the flavor. Well, I branched out a bit after taking on the autoimmune protocol, considering that seafood is one of the best sources of B vitamins and omega-3 fats. This Salmon with Wasabi Sauce is a throwback to my sushi days, a rich and hearty dish that packs some punch. If you can’t find AIP-friendly wasabi and haven’t done reintroductions yet, you can substitute it with AIP-friendly horseradish or even some fresh ginger.
Struggling to Start the Autoimmune Protocol?Living with chronic illness can be isolating enough without overhauling your lifestyle, often without the full support of family members who don’t want their diets to change. But you don’t have to go through it alone. SAD to AIP in SIX, from Nutritional Therapy Practitioner and author of The Alternative Autoimmune Cookbook Angie Alt, will coach you step-by-step through the transition from the standard American diet (SAD) to the autoimmune protocol (AIP). The six-week course includes coaching from Angie and her team, support from your peers in the program, and reference materials–it’s an incredible bargain compared to private health coaching sessions. If you’re struggling to make the change to the AIP or feeling isolated on your health journey, this is the program for you!
- Sprinkle the salmon with salt and pepper on each side, then heat a large skillet over medium-high heat and coat with coconut oil.
- Cook the salmon about 4 minutes on each side, until there is a golden-brown, crispy skin on the outside and the inside has cooked through.
- Meanwhile, in a small saucepan over high heat, bring the vinegar, aminos, honey, ginger, and wasabi to a boil, then reduce the heat to medium-high and stir until the sauce thickens, about 5 minutes. Set aside.
- Serve the salmon topped with the sauce and green onions for garnish.