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Maple Salmon Bites

with Lemon & Dill Tartar Sauce

RECIPE SUMMARY

 

Maple Salmon Bites with Lemon & Dill Tartar Sauce 

Makes 2 to 3 Servings: Counts towards 1 Serving Meat 

 

INGREDIENTS

Salmon
 1 lb. Salmon Fillet
 ½ cup Tamari
 ¼ cup Yellow Mustard
 1½ tablespoons Ginger, minced
 1½ tablespoons Garlic, minced
 2 tablespoons Walden Farms Pancake Syrup
 ¼ cup Fresh Parsley, roughly chopped
 1 teaspoon Pepper
 Sea Salt, to taste
Sauce
 ¼ cup Walden Farms Amazin’ Mayo
 2 tablespoons Dill Pickle, chopped
 1 tablespoon Dill
 2 teaspoons Lemon Juice
 ½ teaspoon Lemon Zest
 Black Pepper, to taste

 

DIRECTIONS

1

Clean the fillet from additional scales and bones and pat dry. In a large Ziploc bag or storage container, add the tamari, mustard, ginger, and garlic and mix. Add the fillet and marinate for 30 to 45 minutes in the refrigerator or overnight.

2

In a small bowl, combine all the ingredients for the tartar sauce. Adjust seasonings as needed, cover, and place in the refrigerator.

3

Preheat the oven to 400°F.

4

Remove the salmon from the marinade and use a knife to score the meat into 1” cubes without slicing through the skin.

5

Use a basting brush to apply the syrup; sprinkle with parsley, salt and pepper. Place the fish on a baking sheet lined with foil and place in the oven to cook for 15 to 18 minutes or until the internal temperature has reached 135°F.

6

When done, remove the salmon and let rest for 5 to 7 minutes. The meat should separate from the skin easily.

7

Serve with a dollop of the tartar sauce.

 

Ingredients

Salmon
 1 lb. Salmon Fillet
 ½ cup Tamari
 ¼ cup Yellow Mustard
 1½ tablespoons Ginger, minced
 1½ tablespoons Garlic, minced
 2 tablespoons Walden Farms Pancake Syrup
 ¼ cup Fresh Parsley, roughly chopped
 1 teaspoon Pepper
 Sea Salt, to taste
Sauce
 ¼ cup Walden Farms Amazin’ Mayo
 2 tablespoons Dill Pickle, chopped
 1 tablespoon Dill
 2 teaspoons Lemon Juice
 ½ teaspoon Lemon Zest
 Black Pepper, to taste

Directions

1

Clean the fillet from additional scales and bones and pat dry. In a large Ziploc bag or storage container, add the tamari, mustard, ginger, and garlic and mix. Add the fillet and marinate for 30 to 45 minutes in the refrigerator or overnight.

2

In a small bowl, combine all the ingredients for the tartar sauce. Adjust seasonings as needed, cover, and place in the refrigerator.

3

Preheat the oven to 400°F.

4

Remove the salmon from the marinade and use a knife to score the meat into 1” cubes without slicing through the skin.

5

Use a basting brush to apply the syrup; sprinkle with parsley, salt and pepper. Place the fish on a baking sheet lined with foil and place in the oven to cook for 15 to 18 minutes or until the internal temperature has reached 135°F.

6

When done, remove the salmon and let rest for 5 to 7 minutes. The meat should separate from the skin easily.

7

Serve with a dollop of the tartar sauce.

Maple Salmon Bites

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