Category Archives: Fish

Salmon Salad

I planned to do several things today that required the use of my kitchen so for lunch I wanted something fast and simple to put together.  Since it has been several days since we have had fish, I settled on a can of Salmon. 

I made some wonderful mayo last night out of half coconut oil and half walnut oil.  So for my salad, I drained the liquid off of the salmon (reserved to be used later on) added in enough mayo to moisten the fish, a couple of scallions (but any sweet onion chopped up will do nicely), and that was it.   Quick, easy and ready.  I intended to add celery but I forgot.

I served this with some GAPS/SCD bread and some carrots sticks.  On the side, I offered some homemade hot mustard which accompanied it all very well.

GAPS/SCD does not have to be hard and complicated.  Even if you include the time it took to make the mayonaise last night and the mustard several days ago the whole time frame for this meal was less than 20 minutes.

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Posted by on May 30, 2012 in Condiments, Fish, Salad


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Baked Coconut Cod

When I was kid, my dad was a commercial fisherman.  I grew up eating the cream of the ocean and to this day love good quality fish. Unfortunately, I do not live near a good fish market and I am limited to what I can find at my local supermarket.

Most cheaper grade of fish are best battered and fried.  GAPS/SCD limit us in being able to fry foods like fish.  I got to thinking about ways to oven fry…and remembered a while back that I oven fried chicken livers with some success.   So I decided to try this with my package of cod.

I dipped the pieces of cod into an egg wash and then rolled them in a seasoned coconut flour mixture (seasoning was garlic, salt, black pepper, paprika, and thyme).  After placing them on a greased cookie sheet I baked the coconut floured fish in a 350 oven about 15 minutes or until the breading is golden brown. (timing will vary depending on the thickness of the pieces.

I served this with carrot soup, some freshly made Kimchi, and spinach cooked with mushrooms and onions.

A fast and easy meal to prepare.  So if you miss fried fish try this oven version!


Posted by on May 16, 2012 in Fish


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Another Kind of Fish Cake

Time is ticking and it is quickly going to be lunch time again.  I was not feeling the best yesterday so when planning lunch for today I managed to get meat out of the freezer with the intent of getting up in the morning and having it on to stew for lunch.  All goods plans are subject to change in our household and by the time I got around to thinking about lunch it was far too late to get the meat cooked.   So I quickly switched plans. 

Today we are having Mackeral Cakes. Mackeral used to be a fairly popular fish product but has sort of fallen by the way side.  It is very affordable.  It has a much different flavor than salmon and higher in iron and calcium.  I have one daughter that prefers it over salmon.  For years, I stopped eating it for fear of mercury, but like many things I studied up on the topic, and I personally no longer have any concern about occasionally eating canned mackeral.  There can be some differences of quaility in the various brands.  The smaller the mackerel packed in the cans the better the flavor and less risk of mercury.  ((On a personal note, I do not care for any Bumble Bee seafood product…))

So here is my quick and easy, GAPS/SCD approved Mackerel Cakes

Start by putting a good heavy bottomed skillet (preferably iron) on the stove to heat and proceed to mix up your fish dough

Dump one 15 oz can of mackerel into a bowl, add a little chopped onion, green pepper, a clove of crushed garlic (garlic powder will work), paprika, salt, pepper, and a good dash of powdered ginger.  Two eggs and a scoop of coconut flour (enough to thicken up your fish so you can make it into patties.)

 It took me a while but I have finally learned that when cooking with coconut flour you must fry at a little lower heat than when using wheat or corn flours.  So I got my skillet good and hot, (not on high but my second setting). I used a small scoop of coconut oil and a small scoop of palm oil.  Enough to cover the bottom of the pan but not overly generous. (Overly generous will result in something like a plop of goop–tasty but not very attractive) .   Then I turned my skillet down a notch and proceeded to fry fish cakes. 
I have found that forming the fish patty in my hands seems to make them stick together better than just spooning the dough into the skillet. Also, it helps to make the patty rather thick, this keeps it from falling apart.  Something like 1/2 to 3/4 of an inch thick  is about right.  I let one side brown nicely and then turn it over to brown the other side. To keep it from burning I might turn it two or three times.   Some times it is hard to know whether or not the patty is done….usually when something like this is done it gets a lighter feeling to it on the spatula.  If you are still in doubt put a lid over the skillet for two or three minutes, that way if it is not quite done the lid will create a steaming process that will finish off the cooking process.
One added comment before I go….
I try to cook with a good quality palm oil because of its Vitamin E structure.  Unfortunately, palm oil can have a very unpleasant flavor…I have found one that is actually very good.   If you have time, go here and read a bit about the health benefits of this wonderful oil.
Well, the family is beginning to gather around so I gotta go…. have a great rest of the day!!
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Posted by on January 26, 2012 in Fish


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Salmon Loaf

Salmon Loaf

RATS!  I forgot to plan lunch again today and I really didn’t want the left over beef from yesterday (again) and I didn’t have a lot of time before the people started oozing out of the woodwork wondering about what and when is lunch….

At times like this I often fall back on a can of salmon.  Canned Salmon is a GAPS/SCD approved food, it is inexpensive and fast to work up into some kind of concoction or another.  I once read that most Alaska canned salmon is wild caught and thus is probably better for you than the various farm raised varieties that you find frozen at the grocery. 

I fix canned salmon a lot of different ways but today I decided for speed and ease so I went with a salmon loaf.   The recipe went something like this….

1 can of salmon to include the water it is packed in

2 eggs

chopped green pepper

chopped onion

coconut flour-maybe a 1/4 cup I didn’t measure it, I just dumped some in until it looked right.

salt, black pepper, powder ginger (1/8 tsp), paparika.  (Ground mustard would probably have been good too but I didn’t think of it until right now.)

I also put in about a cup of kefir cheese (I have asked one of my daughters to write about that so stay tuned to learn the wonders of this ancient food group); but one could use dry curd cottage cheese (maybe in a few weeks when I have nothing else to do we will talk about making a batch); or a scoop of sour cream; and if you have none of these, just stir in a good portion of colby cheese and it will be just as good.

I baked it at 350 for about 30 minutes, the first 20 minutes covered with foil so it would not overly brown. When it was all done I topped it with a layer of cheese.

And since I am always looking for ways to make my life less stressful and more frugal without giving up the quality of our lives I decided to to try baking a second salmon loaf in my crockpot to see if it would be as agreeable as the one baked in the oven.  And yes, it was good, even better than the one baked in the oven.  It was more moist than the one from the oven.  I will definitely be repeating this crockpot salmon loaf again!

Salmon loaf baked in crock pot


Posted by on November 22, 2011 in Fish


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