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Tuesday, February 16, 2016

Paleo tortilla with salmon

Today's is about time to do something for the right balance of omega-3 to omega-6 fatty acids. Therefore I have today a recipe for tasty gluten-free tortillas with salmon for you. But before you get started with the cooking, a few comments on the purchase of salmon.

Buyer of salmon raises above all the question whether wild salmon aquaculture is better. Fish from the wild appears only once to match Paleo. But under environmental aspects it is quite questionable to buy his wild salmon, which is under threat of extinction. Therefore it is advised to buy only wild salmon with the seal of the Marine Stewardship Council (MSC) for sustainable fishing of wild stocks. However, even the MSC label is no guarantee of sustainable fishing and is in many environmentalists and marine scientists in the review to be too lax. But the salmon aquaculture feeding fishmeal and the use of antibiotics is due to its mass production, and certainly not advisable.

How salmon get, you realize on the labeling. The fishing area, so whether it is fish from aquaculture or wild caught in the sea or in freshwater should be apparent to you. The designations wild salmon and wild salmon water can be misleading. Wild salmon is fished in the wild, whitewater salmon however, comes from large fish farms where the fish grow in running water.

For the salmon:
2 tsp fresh lime juice
2 tsp honey
½ tsp sea salt
½ tsp chilli powder
¼ teaspoon pepper
450g salmon fillet
1 tbsp coconut oil
For the tortillas:
2 ½ cups ground almonds
1 tablespoon sea salt
2 tablespoons olive oil
2 large eggs
½ teaspoon baking powder
2 teaspoons chopped cilantro
1 teaspoon fresh lime juice
For the guacamole:
1 avocado
2 tablespoons fresh lime juice
½ chilli
½ tsp sea salt
½ teaspoon pepper
¼ onion

1. Except for the salmon and the oil and mix all the ingredients for the salmon in a shallow bowl.
2. Place the fish in the marinade and repeatedly call it, so that it is well coated on all sides.
3. infuse the salmon covered for about 30 minutes in the marinade.
4. Grate Meanwhile carrots and cucumber and prepare the guacamole.
5. For the avocado cream onion finely chop, cut chilies into narrow rings and squeeze lime juice.
6. Add ingredients for guacamole in a bowl, season with pepper and salt and mix well.
7. Preheat the oven to 180 ° C.
8. Stir for Tortillateig in a bowl and divide the dough into 8 equal portions and shape it into balls.
9. Place the balls in succession between two pieces of baking paper and roll out with a rolling pin to about 3 mm thick patties.
10. Place the tortillas gently on a lined baking tray and bake for about 18 minutes in the oven. turn halfway through the baking time.
Heat 11 oil in a pan over medium heat and fry the salmon in it on each side 3 to 4 minutes.
12. Cut the salmon into 8 pieces and arrange on the tortillas along with cucumber, carrots and avocado cream.


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