Name: Maple Salmon Bites
Ingredients: 1/2 teaspoon Dijon mustard; 2 tablespoon (30 ml) pure maple syrup; 2 tablespoon (30 ml) tamari or coconut aminos; 1/4 teaspoon red pepper flakes; 1 (2" [5-cm]) piece peeled fresh ginger; 3 clove garlic, peeled; 1 pound (455 g) wild salmon, cut into 2" (5-cm) cubes; 1 teaspoon smoked paprika; 1 1/2 tablespoon (21 g) ghee, divided

Maple Salmon Bites

By: Olivia Robertson-Moe, NTP, excerpted from Nutrient-Dense Meal Prep

Maple Salmon Bites

By: Olivia Robertson-Moe, NTP, excerpted from Nutrient-Dense Meal Prep

Fish is a bit challenging to meal prep, since its best cooked and eaten fresh, but we don’t want to miss out on the amazing, healthy omega-3 fats from wild salmon. So, I made this super simple recipe that comes together in just 15 minutes for a nourishing meal to support healthy skin and promote brain and heart health. Plus, if you have leftovers, this dish works great the next day right out of the fridge—no stinky reheated fish here! Make an easy sushi bowl or roll with the toppings of your choice, such as green onion, avocado, seaweed, cucumber and carrot.

Yields3 to 4 servings

Ingredients

1/2 teaspoon Dijon mustard
2 tablespoons (30 ml) pure maple syrup
2 tablespoons (30 ml) tamari or coconut aminos
1/4 teaspoon red pepper flakes
1 (2" [5-cm]) piece peeled fresh ginger
3 cloves garlic, peeled
1 pound (455 g) wild salmon, cut into 2" (5-cm) cubes
1 teaspoon smoked paprika
1 1/2 tablespoon (21 g) ghee, divided

INSTRUCTIONS:

Preheat the oven to 275°F (140°C).
Make the sauce: In a small bowl, combine the Dijon mustard, maple syrup, tamari and red pepper flakes. Grate the ginger and garlic directly into the bowl. Stir well to combine.
Place the salmon in a large bowl. Sprinkle the smoked paprika on the fish and massage until coated.
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon (14 g) of the ghee to the pan. Add the fish, skin side down, to the pan, dividing it into batches, if necessary, to avoid crowding the pan. Cook for 1 minute.
If cooking in batches, remove the fish from the pan. Add more ghee, if necessary, and brown the second batch of the fish. Continue until all the salmon has been cooked.
Add all the fish back to the pan and lower the heat to medium. Pour the sauce into the pan and stir to coat the fish. Cook for 1 minute. Transfer the pan to the oven and cook for 4 to 5 minutes, or until cooked through.
You can store it in the fridge for 3 to 4 days. Instead of reheating leftovers, I like to eat the salmon cold in a sushi bowl, on a salad or in a seaweed roll!