From our family kitchen
Paprika salmon
Published
Serves 2
Ingredients
- 1 tbsp ground cumin
- 1 tbsp paprika (mild or hot to your taste)
- ½ tbsp cinnamon powder
- 2 salmon fillets
- 30g/1 oz Lucy Bee coconut oil
Method
Mix the cumin, paprika and cinnamon together in a bowl. Roll the salmon fillets in the mixture, ensuring they are well coated all over.
Melt the coconut oil in a heavy-based frying pan over a medium heat. Place the salmon in skin-side down and fry for a minute or so until you can see that it’s cooked on that side, before turning over and frying the other side until cooked to your liking (bearing in mind it will continue to cook off the heat).
Remove from the heat and leave to stand for 4 minutes before serving, allowing the salmon to continue cooking. Serve with my Ultimate Salad (page 53).
From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story