This was an incredible meal. The salmon was spicy, with just enough mouth-tingling heat. The beets were sweet and delicious, and the perfect accompaniment to the spicy salmon. I served this with a side of sauteed kale.
The nightshade spices in this recipe are an AIP stage 4 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
Cajun Salmon with Roasted Beets
- 6-8 Wild salmon fillets (aprox 4-6 oz each)
- 2 tbsp paprika
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp cayenne pepper
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 8-10 small beets
- 2 tbsp oil of your choice (I used coconut oil)
- 2 tbsp balsamic vinegar
- 1 tsp chopped dried rosemary
- 1/2 tsp dried thyme
Preheat the oven to 180C/350F.
Mix together the paprika, oregano, thyme, cayenne, black pepper, garlic powder and salt.
Lay the fish on a baking sheet and liberally sprinkle the top surface with the spice mixture. Set aside in the fridge to rest while you prepare the beets.
Peel the beets and trim off the tops. Cut into bite-size pieces. Toss in a bowl with the oil, balsamic, rosemary and thyme. Tip into a roasting pan and cover with foil.
Roast in the oven for 15 minutes, then remove the foil. Toss well, and return to the oven for 45 minutes of uncovered roasting, tossing every 15 minutes or so.
10 minutes before the beets are done, slide the salmon into the oven and roast until cooked and the flesh flakes.
Serve the salmon with the beets and a side of sauteed greens.