Tag Archives: salmon

Honey Lime Salmon, Fries, Creamy Sweet And Spicy Chipotle.

Happy Sunday everyone. If you are looking for healthy Mexican street fries for this weekend, here are these salmon and sweet potato fries.

The first time I made them, I didn’t get it right, but this time is different as a learner myself, I can proudly say I am improving.

You also can try this as there is fun in learning.


For The Salmon;

2 salmon fillets (about 5 ounces each), patted dry with a paper towel and season with sea salt and pepper.

2 tbsp coconut oil

1 tbsp honey

1/2 tsp garlic

1 tbsp lime juice

1 tsp of coconut aminos, or soy sauce.

For The Fries;

1/2 pound red bliss potatoes (cut and soak in the ice water for 30 minutes).

1/2 tsp chilli powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp coconut sugar

3 tsp coconut oil, for fry.

For The Ketchup;

1/4 cup ketchup

2 tbsp sweet chilli sauce

1/2 tsp chipotle hot sauce

1 tsp lime juice

1 tbsp unsweetened yoghurt.

For The Tahini Ranch;

1/4 cup tahini

1/2 cup coconut milk yoghurt

1 tbsp mustard

1 tbsp lime juice

1 tbsp coconut aminos, or soy sauce

1.5 tsp dill seed

2 tbsp chopped fresh parsley

1/2 tsp sea salt, or to taste

1/2 tsp pepper, or to taste

1/2 tsp garlic powder

1/2 tsp onion powder.


Preheat your oven to 210 C.

Heat 1 tbsp coconut oil over medium heat, sear the salmon for 4 minutes, skin side up.

Mix together 1 tbsp melted coconut oil, 1 tbsp honey, 1/2 tsp garlic and 1 tbsp lime juice. Next, flip the salmon and add 1 tbsp coconut aminos to the salmon and cook for another 3 minutes.

Pour over the honey-lime mixture and allow it to bubble, then turn off the heat.

By now remove your soaked potatoes and pat dry with a paper towel, toss in the fries ingredients and mix together, add 3 tsp coconut oil or ghee.

Bake in your preheated oven for about 25 minutes, or air fry for 15 minutes on 190 C, tossing them every minute.

Then prepare your Tahini ranch by mix all ingredients together, also do the same with ketchup ingredients.

Serve your fries with salmon or eat with tahini ranch.


Salmon And Kale With Creamy Tahini Dressing.

Add your cleaned, pat dried and chopped kale leaves to a large glass bowl. Along with with the sea salt, pepper and fresh lemon juice.

Massage kale for about 4 minutes, or until leaves are sweet and tender.


4,6-ounce wild salmon fillets

Juice of 2 fresh limes

2 tbsp olive or avocado oil.

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

8 cups torn fresh kale leaves, stems removed.

2 cups grape tomatoes, halved

1 tbsp sesame seeds.

Creamy Tahini Dressing.

1/4 tsp ground white pepper

1/3 cup tahini paste

1/4 cup freshly squeezed lemon juice

1/2 tsp garlic powder

1/2 tsp sea salt

2 tbsp cold water or as needed.


Preheat your oven to 200 C, line a baking sheet with parchment paper.

Pat dry your fish fillets using a paper towel, place them on the prepared baking sheet.

Whisk lemon juice, olive oil, salt and pepper together in a small mixing bowl.

Next, generously rub this mixture all over the salmon fillets.

Bake for 15-18 minutes, just until flaky. Once done remove from the oven and set aside to cool, then cut it into larger bite size using a fork.

Meanwhile, in a small bowl, whisk well all your tahini dressing ingredients. Add a bit of water as necessary to reach your desired dressing consistency.

To assemble the salad, place kale and tomatoes in a large mixing bowl.

Top with fish pieces and drizzle with the creamy dressing.

Sprinkle with sesame seeds, too well and serve.

Sweet And Spicy Orange Salmon.

I made this one today and it was so delicious.


1 tbsp olive or avocado oil

4 (5 or 6-oz) wild-caught salmon fillets

Sea salt and freshly ground pepper to taste.

2 green onions, finely chopped

Sweet Spicy Orange Sauce.

2 cups freshly squeezed orange juice

4 cloves fresh garlic, minced

1 small sweet onion, finely chopped or grated

1 tbsp fresh ginger, peeled and grated

1/4 cup no sugar added orange marmalade

2 tbsp apple cider vinegar

1 red chilli pepper, seeded and finely chopped

2 tbsp gluten-free flour or arrowroot powder.


Heat a medium wok/saucepan over medium-low heat.

Add in all of your orange sauce ingredients and whisk until well combined.

Simmer for about 10 minutes on low heat until sauce is slightly reduced and thickened a bit, stirring every second.

Next, using an immersion blender, very carefully puree this sauce until smooth, then cover with a lid and set aside.

Season your salmon fillets with sea salt and pepper.

Heat oil in a large wok/skillet and once hot add in salmon, sear until beautifully golden brown about 3 minutes on each side.

Drizzle in your sauce over and continue to cook until hot and bubbly, about 3-4 minutes more.

Once your fish is cooked and flakes easily with a fork, remove from heat and garnish with green onion.

Serve with cooked brown rice and chopped cucumbers if desired.