Our 5 Favorite Smoked Salmon Ketogenic Paleo Recipes
Here at Kodiak Island Smokehouse, we take our fats seriously! Our authentic, wild caught, Alaskan salmon is the healthiest paleo food you can treat yourself to. Our non-GMO salmon is the way to go for fueling a fat adapted body. After all, high quality fats such as omega 3s are what keeps the well oiled machine running at its prime. Click here to purchase your authentic, wild caught, Alaskan Smoked Salmon, Smoked Black Cod, and Smoked Halibut. Vacuum sealed and shipped on ice, directly to your door! Or simply call (907)486-6455
This smoked salmon dip is the perfect appetizer for your next party. It’s quick and easy to throw together and doesn’t require any fancy equipment. Serve with your favorite paleo crackers and veggies for a simple and delicious appetizer or afternoon snack! We found Recipe By Kits Coastal-
INGREDIENTS
3 Tbsp paleo mayonnaise
1 Tbsp coconut cream (see notes above)
3 Tbsp prepared horseradish
2 Tbsp finely chopped dill
1 Tbsp capers, minced
1 green onion, minced
1 Tbsp minced chives
½ tsp garlic powder
½ tsp fresh lemon juice
¼ tsp sea salt
INSTRUCTIONS
In a medium-sized mixing bowl, whisk together mayonnaise and coconut cream until smooth.
Add in horseradish, dill, capers, green onion, chives, garlic powder, lemon juice, and sea salt. Mix well with a silicon spatula.
Remove skin from salmon and fold in smoked salmon and until evenly combined.
Refrigerate 1 hour before serving.
Get a healthy dose of omega 3 with your complex sweet potato carbs. The resistant starch from the sweet potato is great for digestion while high fat in the smoked salmon brings balance to your meal. Serve these crunchy, savory bites as appetizers at a party of have them for breakfast with a couple eggs.
INGREDIENTS
8 oz. smoked salmon
3 to 4 sweet potatoes, peeled and grated
2 egg whites
2 tbsp. tapioca starch
INGREDIENTS FOR FLAVORED MAYONNAISE
¾ cup mayonnaise
¼ cup fresh dill, minced
2 tbsp. green onions, minced
1 tsp. lemon juice
Sea salt and freshly ground black pepper
INSTRUCTIONS
Combine the grated sweet potato, egg white, tapioca starch in a bowl, and season to taste with salt and pepper.
Heat some coconut oil in a skillet placed over a medium-high heat.
Drop a spoonful of the sweet potato mixture into the skillet and flatten with a spatula to form a small pancake. Cook for about 5 minutes on each side.
Repeat step 3 with the remaining sweet potato mixture.
In a bowl, combine all the ingredients for the mayonnaise, mix well, and season to taste.
Top each rosti with flavored mayonnaise, Kodiak Island Smsmokehouse's wild caught smoked salmon, and green onions.
Add an over easy egg on top to make it a great breakfast!
Whats Easier than eggs? With their protein and healthy fat profile, eggs make a fantastic pre-workout food. They’re rich in essential nutrients like vitamin D, choline and folate and are a relatively inexpensive way to incorporate more protein into your diet. In this recipe, I bumped up the veggie content with the zucchini and green onions. Cut into squares, and take them with you on the go!
INGREDIENTS
1 tsp + 1 tbsp (15 mL) coconut oil
1 lb (454 g) zucchini, shredded
3 green onions (2 oz [57 g]), white and light green parts, thinly sliced
1 tsp sea salt
1/2 tsp black pepper
8 large eggs, beaten
1 tsp dried dill
4 oz (113 g) Kodiak Island Smokehouse's wild caught Alaskan smoked salmon, chopped
INSTRUCTIONS
Preheat the oven to 350°F/177°C and grease an 8-inch x 8-inch/20-centimeter x 20-centimeter baking dish with 1 teaspoon coconut oil.
Now sweat the zucchini and green onions. Heat a large skillet over medium heat, then add 1 tablespoon/15 milliliters coconut oil. Add the zucchini, green onions, salt and pepper. Cook and stir until the veggies are wilted and lightly browned. You want most of the moisture to cook off, about 6 to 8 minutes. Let the mixture cool.
Meanwhile, in a large bowl, beat the eggs together with the dill, then mix in the smoked salmon. When the zucchini and green onions are cool, add them to the eggs and stir until everything is well combined. Pour the mixture into the baking dish. Bake for 30 to 35 minutes or until the center is set and not liquid.
This recipe couldn't be any simpler. All you do is halve the avocados, carve them out a bit (definitely spoon the excess avocado straight into your mouth), line with smoked salmon, dollop in the egg and bake until firm. Garnish with chili flakes and dill, eat warm. Done!
INGREDIENTS
4 avocados
4 oz smoked salmon
8 eggs
Salt
Black pepper
Chili flakes
Fresh dill
INSTRUCTIONS
Preheat oven to 425°F.
Halve the avocados remove the seed. If the hole looks small, scoop out a small bit at a time until it can hold an egg.
Arrange the avocado halves on a cookie sheet, and line the hollows with flakes or strips of Kodiak Island Smokehouse's wild caught Alaskan smoked salmon. Crack each of the eggs into a small bowl, then spoon the yolks and however much white the avocado will hold.
Add salt and fresh cracked black pepper on top of the eggs, to taste.
Gently place the cookie sheet in the oven and bake for about 15-20 minutes.
Sprinkle chili flakes and fresh dill on top.
Serve warm.
A kickin Smoked Salmon Zucchini Noodles salad makes for a perfect no cook meal! Just what we need for Summer, yes? Or anytime really! A zippy Cajun sauce tossed in chopped vegetables and zucchini noodles then topped with peppery smoked salmon. It’s TO DIE FOR! Paleo, low carb, and Real food deliciousness!
INGREDIENTS
2 zucchini or 1 zucchini & 1 summer squash (spiralized or shavings)
1/2 of a red onion, peeled. (1 cup chopped)
1 cup diced/sliced cherry tomatoes
1 tbsp lemon juice
Salt/pepper to taste
1/2 cup paleo mayo or red pepper hummus for egg free option
1/2 tbsp olive oil
1/2 tsp paprika
1 tsp minced garlic
1/4 tsp salt/pepper
1/8 tsp onion powder
1/4 tsp cayenne (Or use a cajun spice mix in place of cayenne and paprika)
5 oz Kodiak Island Smokehouse's wild caught Alaskan smoked salmon(skin removed and sliced)
Fresh Cilantro (torn) to garnish
2 tbsp capers
1 tbsp crushed red pepper flakes to garnish.
INSTRUCTIONS
Wash your zucchini/squash and cut off stems. Spiralize using a spiralizer or use a peeler to create shavings (larger flat zucchini noodles) for the zucchini pasta. You can also just julienne cut the zucchinis. Place in bowl and pat with paper towel to remove excess water from the noodles. Set aside.
Prep/Chop your other vegetables. Mix with noodles. Add a squeeze of fresh lemon juice and pepper.
Next make your cajun sauce.
Whisk together your 1/2 cup paleo mayo or red pepper hummus (if using the hummus, be sure to heat it for 20 seconds in microwave safe bowl to softened before mixing), olive oil, paprika, garlic, onion powder, cayenne, salt, and black pepper. Taste to see if it's to your liking.
Toss the sauce with the zucchini and squash noodles and other vegetables in bowl. You don't have to use all the sauce if you prefer to reserve some.
Add peppered or cajun spiced smoked salmon sliced on top.
Crushed red pepper, capers, and cilantro to garnish.
Extra lemon wedge on the side.
To purchase your authentic, wild caught, Alaskan Smoked Salmon, Smoked Black Cod, and Smoked Halibut visit our website Kodiakislandsmokehouse.com
