Paleo Salmon with Rutabaga Noodles and Shallot Herb Sauce

I’m one week into my Autoimmune Protocol healing journey and although it can be challenging at times, I could eat this Paleo Salmon with Rutabaga Noodles forever. Yes, spiralized rutabaga! And it’s amazing.

I would have never thought of creating noodles out of that humble vegetable had I not been inspired by the Inspiralizer cookbook, which I had pre-ordered. It arrived on my doorstep last week, so many ideas for spiralizing vegetables and fruits…. The recipes are already built around real food, easily adaptable for whatever you need them to be – gluten-free, AIP, paleo, and all completely delicious looking. And it was perfect timing knowing that grains and beans are on the sidelines for me for awhile.

I know many people use Sunday to prep the bulk of their meals for the week, quick and easy to assemble after the kids are picked up from soccer, or the late meeting that had you stuck at work. I on the other hand, with zero responsibility besides Grace (my cat) tend to be a “fly by the seat of my pants” meal maker.

If there are leftovers for the rest of the week, great, but a lot of times I just throw things together. It’s always easy to make a quick bowl of curried quinoa, chickpeas and a poached egg for example, or a crispy brown rice tostada with roasted vegetables. But now I have to approach meal time with a slightly different angle.

I’m learning that wild-caught fish and grassfed meat are going to take a very important place in getting me the protein, healthy fats and nutrients needed to help heal my “leaky gut”. They’ll cozy up next to fresh vegetables, like the spiralized rutabaga (rutanoodles?!) and kale in this AIP salmon dinner. So now when I make I make a meal, instead of searing one pound of salmon, I’ll make two and use the rest of it for a quick snack. Same goes for meatballs, chicken, etc.

When it comes to the AIP “avoid” category of spices & nightshades, that’s where I’ve had to be more creative than usual. I think all of us can agree that cumin, coriander, curry, paprika, black pepper are used quite frequently in our kitchens. And condiments like mustard in a vinaigrette, tomato paste or worcestershire to add depth – we don’t even think twice about. But all of these are kept out for what Paleo Mom does a great job explaining:

“Seeds are restricted on the Autoimmune Protocol due to their ability to increase inflammation (they typically contain some lectins, phytic acid and have a high omega-6 content).  Nightshades are restricted on the Autoimmune Protocol due to their high saponin content (which can increase gut permeability and act as an adjuvant, exaggerating immune responses).”

Which is why I’m relying on things like shallots, garlic, olives and fresh herbs to do the heavy lifting when it comes to sauces or flavor enhancers. I doubled the recipe for the Shallot Herb Sauce so you’d have some leftover because it works so well as a condiment. You’ll saute the minced shallots and garlic in olive oil, then puree (or whisk) them with olive oil, lemon juice and fresh parsley. I love how the warm salmon and rutabaga noodles soak it up when drizzled on top.

I can’t thank you enough for your support and kind words after my last post. You make this journey easier. I’ve been feeling better, in fact the last 3 days have been better than any in the last 6 months. Healing through real food, it’s where it’s at!

Salmon with Rutabaga Noodles & Shallot Herb Sauce

{AIP, paleo, gluten-free}

2 pieces of wild-caught salmon, 4 to 5 ounces each
salt
2 tablespoons olive oil, divided
1 medium rutabaga (about 1 1/2 pounds), peeled and spiralized using Blade C
7-8 large Earthbound Farm organic kale leaves, leaves removed and sliced into thin strips, then massaged between hands for 1 minute to soften

Shallot Herb Sauce (you probably won’t use all of it and can save for other meals!)
1/3 cup chopped shallots (not minced)
2 cloves garlic
1/4 cup fresh flat leaf parsley leaves, chopped
1/3 cup + 1 1/2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 to 1/2 teaspoon salt

Make sauce first by heating the 1 1/2 tablespoons olive oil over medium heat in a small pan. Once hot, add garlic and shallots, plus a big pinch of salt. Cook for 6 to 8 minutes, until softened and caramelized. Pour into a small jar or bowl, add remaining ingredients and use an immersion blender to puree. It doesn’t have to be completely smooth, which is why you could also just whisk it together, but I think the flavor is more robust when pureed. Taste and adjust salt/lemon juice as needed.

For Fish & Noodles:
Rub salmon with 1 tablespoon olive oil and a 1/4 teaspoon salt each. Bring a cast iron skillet with the remaining 1 tablespoon olive oil in it to medium high heat. Sear salmon about 4 minutes on each side, putting skin side down first. Remove from pan and set aside, then add kale and 1 tablespoon water, cook for 2 minutes so it starts to wilt.

Then add rutabaga noodles and cook for 4-5 minutes, until warmed through and al dente. Stir some of the sauce into the noodle mixture, then divide between plates. Add a salmon fillet to each, then top with as much sauce as you’d like or reserve to use later.