BAKED SUMMER SALMON RECIPE || WITH BLOOD ORANGE, FENNEL AND GARLIC BULBS


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Spring and Summer are my favorite times to eat fish. But I really could eat seafood everyday all year round. Lately, I've been into fresh, easy and fast. This wild alaskan salmon dish checks all the boxes and it’s so easy you can cook it with your eyes closed. Well maybe you might want them open? Either way let’s get cooking!


easy baked fish recipe

Serves 4-6 people

Ingredients: **

4-6 WILD ALASKAN SALMON Fillets (please no farmed fish)
1 bulb of fresh fennel
2 blood oranges
2 full garlic bulbs
Pink Salt + Fresh Ground Pepper
MCT OIL

COOKING TOOLS: oven, Non-toxic metal sheet pan, paper towels and prep plate, chef knife and cutting board.

Directions:

1.PREHEAT the Oven to 325 degrees.
2.Grab your prep plate, take 2 sheets of paper towels and place on the plate. Gently, clean your salmon fillets, pat dry and place on top of the paper towels.
3.While they hang out slice your blood oranges, and cut the end of your bulb of fennel off. Set Aside. (TIP:The bulb can be cut up and eaten or saved for later.) Once dried place your salmon fillets on top of the sheet pan, drizzle with MCT OIL. Sprinkle Pink salt + Fresh ground pepper on top. Place one slice of Blood orange on each fillet. Then gently pick apart the fennel and place on top of the orange. Take the remainder of the Fennel and place next to the Salmon. Last, take your bulb of garlic and place on the pan. (You can break it apart a little too. )

4.Bake for 15-20 min. It's done when SALMONS flakes to touch of fork in the thickest part of the fillet.

TIPS: If you can’t afford wild alaskan salmon, you can replace it with mahi mahi, wild cod or anything for that matter. To Serve the salmon with a summer salad, white rice, or even boiled potatoes topped with butter. Our favorite way to have it is paired with seaweed and white rice! Enjoy!

-Cheers Nicole x


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VANILLA DAIRY FREE ICE CREAM RECIPE || TOPPED WITH FIGS AND RAW HONEY || NICOLE LEE FOOD PHOTOGRAPHER


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Confession,I have a deep love affair with making Ice Cream. Anybody with me?? There is something romantic in the cooking process, therapeutic even. Melting the sugar and vanilla into the coconut milk, watching it do a beautiful dance together, going from two forms into one. When I’m cooking I find myself grounded, in the most natural way. This thing takes over, becoming present in the moment, I’d like to call it Being.

There are times I’d find myself rushing the cooking process. Whatever dish I’d be attempting to cook, didn’t turn out good at ALL. The flavors were off, something was BURNED! What I noticed is BEING is the KEY to becoming a great COOK. If you’re busy doing other things, or your mind is wrapped in endless thoughts during the cooking process, Or you RUSH through it. You bet it will translate into the food. You can taste your anger, and wandering mind, and definitely the burn toast.  I started noticing there was more to cooking than only doing the motions, you have to FEEL it.

Think of cooking like an intimate dance, or making love. Take it slow, feel each ingredient, smell it, and move with the process, MOVE WITH THE FOOD. Turn off all distractions. Focus on cooking ONE thing and nothing else.You don’t want to rush the process, EMBRACE it. Embrace the mess ups to, because we don’t always get it right the first time. When that comes up brush it off, and KEEP GOING.  

Let’s go make some creamy Vanilla Ice cream!

-Nicole xox


DAIRY FREE ICE CREAM RECIPE, Topped with honey and fresh figs.

INGREDIENTS:**

4 cans full Fat organic coconut milk
2 whole pasture eggs PLUS **5 egg yolks **
4 tablespoons MCT Oil 1/2 cup raw sugar or SWERVE ( alternative sugar)
1-tablespoon vanilla paste or Vanilla extract works great
1-2 whole Vanilla Beans

TOOLS: 1 pot (dutch oven), whisk and an ice cream maker)

NOTE: PREP your cans of coconut in the refrigerator upside down overnight! Before you make the next day!

DIRECTIONS:

1.SEE ABOVE NOTE

2.Slice your vanilla beans in half, and with your knife blade scrape out the paste, put in small dish. Set aside. Next, open the cans of coconut milk and separate the fat and liquid. (You can save the liquid for another project, such as coconut water.) Put your pot on the stovetop and set on low heat. Add in the coconut milk, sugar, vanilla paste and beans to the pot. Whisk together until you see chunks of coconut dissolve. Cool liquid to room temperature, and set aside.

TIP: It’s key you keep your liquid warm and DO NOT boil. ( If it boils, take off heat and pop in the freezer for 20 min)

3.In another bowl, whisk together the whole eggs and yolks until light and fluffy. Add into the coconut mixture. Gently whisk again. Then place the bowl in the freezer for about an hour.

4.Once the mixture is cooled put it into the ice cream maker and follow your machines directions. About mid way through of churning add in your chocolate chips, or fresh chopped chocolate pieces berries or whatever you desire. If you keep this vanilla, serve with figs, and raw honey on top. Store in ice cream containers, or a loaf pan lined with parchment paper. The ice cream should make about 2 quarts.


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