Simple, Succulent, Satiating Salmon

As the significant other of someone with a fish allergy, I rarely get to enjoy fish as part of my paleo plan, lest I asphyxiate him with the delectable aroma of cooking fish--but he's a peach, so I'm not complaining. Just makes me that much more grateful when I do have the opportunity to regale y'all with an aquatic recipe.

I picked up some wild sock-eye salmon on sale from my locale goode foode shoppe, and my Omega-3 receptors couldn't be more excited. Salmon is also high in protein and Vitamin D, so if you've yet to become a fan of this magical pink fish, allow the nutrient density to appeal to your paleo pallet. Along with the coconut oil-inspired goodness, of course.

Fair warning: your tastebuds might explode.

Equipment:

• Foiled baking sheet

Ingredients:

• Salmon fillet
• Coconut oil
• Sea salt
• Black pepper
• Lemon juice (optional)

Preparation:
1. Heat oven to 350 F.
2. Coat fillet with coconut oil and add seasoning to taste on each side. Feel free to get more creative than what's listed; balsamic vinegar is also a pretty delectable addition.
3. Place fillet in center of baking sheet, skin down, and bake for 10 to 15 minutes, or until fish is light pink and flaky.
4. Add a side like bacon-wrapped asparagus and enjoy!

Any paleo-friendly wines you'd recommend with this dish?

Luscious Lemon Paleo Puff Cookies

Oh, yeah. I said it: paleo puff cookies. You're, uh.. drooling a bit. Yeah, just there. There ya go.

Another fantastic use (if I do say so myself!) of coconut flour in this recipe; if you haven't yet experimented with this ingredient of paleo gold, have yourself some paleo pancakes.

If you're baking for four or more, I recommend doubling the recipe. A tray of 10 cookies between myself and three of my loyal taste-testers disappeared in mere minutes. Of course, that might speak more to our ability to nom anything with sugar on top, but all the same. Better safe, you know.

Equipment:

• Parchment paper - not wax paper; it melts!
  Need some? Try this: Natural Parchment Paper (Google Affiliate Ad)

Ingredients:
Makes ~10 cookies

• 2 eggs
• 3/4 cup coconut or almond milk
• 2T coconut nectar
• 1t vanilla extract
• 1 lemon, juice and zest
• 3/4 cup coconut flour
• 1t baking powder
• 1/4t baking soda
• Dash of cinnamon
• Dash of sea salt
• Coconut or date sugar for sprinkling
• Coconut oil for greasing

Preparation:
1. Heat over to 350 F.
2. Mix wet ingredients (including lemon) in one bowl; mix dry (excluding sugar) ingredients in another.
3. Add wet to dry and stir until combined. Batter should be moist, but not runny; add more milk or flour as needed.
4. Scoop batter by tablespoon onto a cookie sheet covered with parchment paper. Sprinkle with sugar.
5. Bake for 10-15 minutes until bottoms are brown and tops are lightly crisped.
6. Cool and enjoy!

I don't have a mini muffin pan, but I'm curious as to how these cookies would turn out as mini muffins. Any adventurous chefs out there? Tell me if it works!

Paleo Chocolate Brownie Cake

Paleo purists might say that you can't hunt and gather a cake, and while I agree, I submit that a cake made with fresh, real paleo ingredients is still viable in moderation.

Especially a chocolate brownie cake. Besides, what good is any special occasion without cake?

If you're new to baking with coocnut flour, refer to my recipe for paleo pancakes for more information. And if you'd like, use the pancakes for pizza crusts or sandwich pockets; the possibilities are both grainless and endless.

To make a layer cake, double your ingredients and bake in two pans!

Equipment:

• Cake pan
  (I used a round recycled foil pan.)

Ingredients:
Serves 6-8

• 3/4 cup raw cacao powder
• 1 cup coconut flour
• 1/2 cup coconut sugar
  (Date sugar works here as well.)
• 1/4t sea salt
• 1/4t cinnamon
• 1/2 cup coconut or almond milk
• 5 eggs
• 1/2T vanilla extract
• 1/2 cup melted coconut oil
  (Plus extra for greasing your cake pan.)

Preparation:
1. Heat oven to 350 F.
2. Grease cake pan with coconut oil.
3. In one bowl, mix dry ingredients; in another, mix wet.
4. Add wet to dry and stir until combined.
5. Pour batter into cake pan and bake for 25-35 minutes.
6. Cool before frosting/serving.

Did your paleo-friendly cake kick ass?