BBQ Sauce

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Sweet (thanks to honey and molasses), savory (with the kick of tamari), and smoky (hello paprika and chili powder!). This versatile kid-friendly BBQ Sauce is a scene-stealer. 

This recipe yields 24 ounces of BBQ Sauce.

INGREDIENTS

  • 2-½ cups strained tomatoes (about 24 ounces)
  • ¾ cup tomato paste (7 ounces)
  • ½ cup apple cider vinegar
  • ½ cup honey
  • 2 tablespoons molasses
  • 2 tablespoons tamari
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • ¼ teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3 teaspoons chili powder
  • ¼ teaspoon fresh black pepper
  • 2 teaspoons sea salt
  • 600 ml strained tomatoes (about 24 ounces)
  • 100 g tomato paste (7 ounces)
  • 120 ml apple cider vinegar
  • 120 ml honey
  • 2 tablespoons molasses
  • 2 tablespoons tamari
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • ¼ teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3 teaspoons chili powder
  • ¼ teaspoon fresh black pepper
  • 2 teaspoons sea salt

Directions

  1. Combine all ingredients into a large stock pot over medium-high heat. 

  2. When liquid begins to bubble turn down to a simmer and let thicken for approximately 15-20 minutes. 

  3. Remove from heat and serve on top of ribs or as a dip for sweet potato fries. 

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Jalapeño Salmon Cakes

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It’s the peak of wild caught salmon season and I’m continually looking for new ways to prepare it. These cakes feature the herbaceous flavor of fresh dill plus the punch from a bit of jalapeño pepper. An easy-to-make and easier-to-enjoy weeknight meal.

This recipe yields about 10 rounds

INGREDIENTS

  • 1 pound salmon
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt + ½ teaspoon
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup parsley
  • 1 tablespoon fresh dill
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 2 tablespoons jalapeño, chopped
  • ¼ cup red onion, chopped
  • 2 eggs
  • ⅔ cup almond flour + 2 tablespoons
  • 1 tablespoon ghee
  • .5 kilogram salmon
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt + ½ teaspoon
  • ¼ teaspoon freshly ground black pepper
  • 32 g parsley
  • 1 tablespoon fresh dill
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 2 tablespoons jalapeño, chopped
  • 32 g red onion, chopped
  • 2 eggs
  • 85 g almond flour + 2 tablespoons
  • 1 tablespoon ghee

Directions

  1. Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius. 

  2. Season salmon with olive oil, ½ teaspoon sea salt, and black pepper. Cook for 8-10 minutes.

  3. While the fish is cooking, mix remaining sea salt with parsley, dill, cumin, paprika, lemon juice, jalapeño, red onion, and eggs in a bowl.

  4. Remove fish from the oven and allow it to cool.

  5. When fish comes to room temperature, break it apart with your hands into small pieces.

  6. Mix the fish with the spice mixture until everything is well incorporated. 

  7. Add almond flour to the mixture.

  8. Using your hands, scoop a small amount of fish mixture into your hands and form into a patty. Place on a tray with parchment paper. 

  9. Place in the refrigerator for 30 minutes so that the cakes can condense.

  10. After 30 minutes, remove cakes from the refrigerator.

  11. Heat a large pan on medium-high heat with ghee. 

  12. Gently lower the salmon cakes into the pan and allow to cook for about 2 minutes on each side or until golden. 

  13. Remove from pan and serve with Primal Kitchen Tartar Sauce.

Tips

**As always, feel free to experiment with the spice level for your palate.

**As with most dishes, these are best served fresh from the frying pan. They do freeze well so if you are not ready to cook them immediately, you can freeze the rounds for a future meal.

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