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Posted by on Sep 19, 2013 in 21 day sugar detox, Autoimmune Protocol, dairy free, gluten free, lunch, main dish, paleo | 2 comments

Grilled Salmon Skewers with Creamy Dill Dipping Sauce

 

 

Grilled Salmon Skewers with Creamy Dill Dipping Sauce; Gluten Free, Autoimmune Paleo Protocol and 21 Day Sugar Detox from fresh4five.com

This was such a light and amazing dinner! Grilled salmon skewers in a lemon and summer savory marinade, lightly steamed cauli-rice with parsley and wilted spinach. I made these skewers for the first time on vacation this summer up at our cottage and it also happens to fit perfectly into the 21 Day Sugar Detox Diet and Autoimmune Protocol.

Salmon and dill go hand and hand! This dill dipping sauce pairs perfectly! I have an amazing Creamy Dill Dressing on the blog already, but I wanted to make a dip compliant with the Autoimmune Protocol; so instead of using hemp hearts I used the cream from full fat coconut milk.

I am almost finished my 21 days on the sugar detox and I feel great! No energy drop during the day, no mood swings, and I have already lost 8lbs with 1 week still to go.  I also feel so much less “puffy”, my husband complimenting how much slimmer my face looks these days.

For more information you can check out these resources:

The 21 Day Sugar Detox  Guide

The Autoimmune Paleo Cookbook

The 21 Day Sugar Detox Cookbook

 

Grilled Salmon Skewers
 
Author:

Recipe type: 21 day sugar detox, AIPaleo, Gluten-Free, Low Carb
Serves: 6
Prep time:
Cook time:
Total time:

 
Ingredients
  • 2 large-ish salmon fillets skin removed
  • The juice of 2 lemons
  • 1tablespoon of coconut oil
  • 1 clove of garlic
  • 1 teaspoon sea salt
  • ground black pepper to taste
  • 5-6 stems of fresh summer savor or thyme leaves removed
  • 12 skewers soaked in water

Instructions
  1. Cut the salmon fillets into even bite sized chunks, set aside.
  2. Place all other ingredients into a small blender and blend smooth
  3. Place the salmon in a Ziploc bag or bowl and coat with the lemon marinade.
  4. Set in the fridge for several hours or over night.
  5. Heat grill to a medium high heat.
  6. Assemble 2 chunks of salmon per skewer.
  7. Cooke for approx. 5 minutes per side.

Creamy Dill Dipping Sauce
 
Author:

Cuisine: 21 day sugar detox, AIpaleo, Gluten-Free
Serves: 6
Prep time:
Cook time:
Total time:

 
Ingredients
  • ½ cup of coconut cream from the top of a can of full fat coconut milk
  • The Juice of 1 lemon
  • 2 tablespoon extra virgin coconut oil
  • sea salt and pepper to taste.
  • Several tablespoons of fresh chopped dill (to taste, I used 3+)

Instructions
  1. Place all of the ingredients in a small blender and blend until smooth.
  2. Serve on the side.

 

 

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  1. Whole30 week 3 recap and week 4 meal plans | My Healthy Happy Home - [...] Dinner - Salmon Skewers with creamy dill sauce and asparagus  [...]

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