Nom Nom Paleo

Paleo Eats: 7/7/12

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With our trip to Ell-Lay looming, I should’ve been prepping and packing non-stop, but all I wanted to do was climb back into bed and nap the day away. Too bad the kids are too noisy and needy for that fantasy to become reality.

Darn kids. Why can’t they water themselves?

When I finally made my way to the kitchen, I fried a couple of eggs and and tossed ‘em back with wild salmon lox and kimchee.

The rest of the morning was spent stimulating the economy. We went shopping at the farmers’ market…

…picking up gifts for friends, and picking up our Siren SeaSA delivery of wild-caught seafood.

Then, we took a field trip up the Peninsula to pick up the hub’s car from the mechanic and grab some lunch. (We don’t normally have our car serviced thirty miles away, but his car died yesterday during his commute to San Francisco.) I’m not really familiar with the dining options in San Bruno, so I did a quick Yelp search and came across Cafe Grillades.

The main draw at this unpretentious little cafe is the award-winning crepes, but we were still able to find plenty of Paleo-friendly options on the menu. My hubby and I shared an omelet stuffed with merguez sausage, tomatoes, and onions, and grilled lamb chops with a side salad.

By the time we got home, all four of us were feeling sluggish and lazy. I would’ve been perfectly happy staying planted on the couch, but I couldn’t let the fresh wild salmon filet from Siren SeaSA go to waste.

For our quick supper, I grabbed some King Trumpet mushrooms…

…sliced them up…

…drizzled on macadamia nut oil, seasoned them…

…and stuck the tray in the hot oven. While the  Roasted Spiced Mushrooms baked in the oven, I prepped the salmon. 

I followed the recipe for oven-roasted salmon in my gargantuan The Cook’s Illustrated Cookbook with a few slight modifications.

I rubbed macadamia nut oil on both filets…

…and seasoned them with salt and pepper.

When the ‘shrooms were done…

…I stuck the salmon on the hot baking sheet in the oven for a few minutes to cook through.

Here’s my dinner plate:

Jinkies! We still have to pack.

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