Salmon with Argentinian Chimichurri Sauce

(Gluten Free, Dairy Free | Whole30 & Paleo-Friendly) Back home in Wisconsin, USA, Friday is a notorious day for “Fish Fries,” which is exactly what it sounds like -a chance to eat the deep-fried fish special. In the spirit of Fishy Fridays, I thought I’d share my new favourite fish recipe that is much healthier than traditional fried fish! This Hemsley Hemsley salmon recipe is packed full of flavor with a chimichurri sauce that will surprise you in all the right ways! Enjoy!


 Ingredients for the Salmon

  • 2 salmon fillets, skin on (I used frozen fillets because they’re a bit cheaper!)
  • 1 tsp ghee or coconut oil, for crispy skin
  • Sea salt and black pepper
  • Lime wedges, to serve

Ingredients for the Chimichurri Sauce

  • 3 large handfuls of fresh parsley (stalks included if you’re blending it smooth)
  • 1 small onion or shallot or 3 spring onions
  • 4 garlic cloves
  • 1 tsp dried oregano or thyme (I did a little mix of both!)
  • A fresh green chilli or a pinch of chilli powder, to taste
  • 6 Tbsp extra virgin olive oil
  • 1½ Tbsp apple cider vinegar


  1. Preheat the oven to 180C (350F)
  2. To make the chimichurri sauce, use a knife or food process to finely chop all the ingredients together, then stir through the extra virgin olive oil and apple cider vinegar at the last minute. Season to taste .The sauce can be blended quite chunky (traditional) or smooth, depending on your preference.
  3. Pat the salmon fillets dry, then season on both sides, rubbing the skin side with a little ghee or oil. Place in a frying pan (preferably one that can go in the oven), skin side down, and cook for a few minutes to get a crispy skin.
  4. Transfer to the oven and bake for 5 minutes or until cooked through.
  5. Serve the salmon hot with lime wedges and a big spoonful of chimichurri sauce. Alternatively, for a packed lunch, let the salmon cool, then flake and serve in a big salad with the chimichurri sauce as a dressing.


Source | Hemsley Hemsley, ‘The Art of Eating Well’

Jerk Chicken & Mango Avocado Salsa

(Gluten Free, Dairy Free | Whole30 & Paleo-Friendly) This recipe is one spicy good time! I’ve never made jerk chicken, but I thought it was time to give it a try. Although the chicken is seriously tasty, what really makes this recipe awesome is the mango avocado salsa. It’s the perfect combination of sweet and fresh with the spicy chicken. I am already thinking of loads of other things I could do with this oh-so-tasty salsa recipe! So many possibilities!


  • 4 large boneless skinless chicken breasts (I had frozen mini chicken fillets so I just used about 6 of those)

Ingredients for Marinade

  • 2 tablespoons melted coconut oil
  • 3 green onions, chopped
  • 3 garlic cloves, crushed
  • 1 tablespoon freshly minced ginger
  • 1 scotch bonnet (Sub with another chili pepper for less spice -scotch bonnets are very spicy)
  • 1 sprig of fresh thyme (I just used a few dashes of dried thyme)
  • ½ tsp cinnamon
  • ½ tsp ground allspice
  • ½ tsp ground nutmeg
  • 1 date, seed removed (I didn’t have any dates around so I skipped this)
  • Juice from 1 lime
  • Salt and pepper or to taste

Ingredients for Mango Salsa

  • 2 large mangos, peeled pitted and diced
  • 2 avocados, diced and pitted
  • ¼ cup fresh cilantro, finely chopped
  • Juice from 2 limes
  • 2 tbsp chopped jalapeno pepper


  1. In a high-powered blender or food processor, combine all of the marinade ingredients and process until fully combined and smooth.
  2. Coat all four chicken breasts with the jerk paste. Place in a large ziplock bag (or a Tupperware container) and place in the fridge to marinate for a minimum of 20 minutes, preferably 2 hours. (I actually let chicken marinade overnight because I was in the mood to make the marinade the night before)
  3. When you’re ready to cook, take your chicken out of the fridge. Preheat a grill or skillet to high heat (I used a George Foreman grill to cook my marinated chicken). When it’s up to temperature, place the chicken on the hot grill or skillet. Cook each side for 4-5 minutes until it’s no longer pink in the middle.
  4. Remove the chicken from the heat and let it rest for 5-10 minutes before cutting in. While it’s resting you can make your mango salsa.
  5. Make your mango salsa by combining all the ingredients in a medium bowl.
  6. Serve the chicken with rice, cauliflower rice or sweet potato fries and top with the mango salsa!



Source | A Saucy Kitchen

Sri Lankan Lamb Curry

(Gluten Free, Dairy Free | Whole30 & Paleo-Friendly) Summer is saying goodbye. As sad as it is to see the sunny, blue-sky days of summer go, I do have a sweet spot for autumn. Not only is it my birthday season, but it also is filled with chunky sweaters, pumpkin spice and comfort food. Three of my favourite things! This curry is the perfect comfort food: flavourful, filling and fantastic. I especially liked changing things up a bit with the lamb, but if you’re more of a beef person, just switch out the lamb for beef. If you’d like to make this a meat-free dish, just skip the meat and substitute with lentils (or another favourite source of protein)–most of the flavour comes from the amazing spice mix so you won’t miss much!

Ingredients for Lamb Curry

  • 1 tbsp ghee or coconut oil
  • 2 onions, halved and finely sliced
  • 3 garlic cloves, grated
  • A thumb-sized piece of fresh root ginger, grated
  • 500g (1 lb) stewing lamb, cubed (I used lamb steak and cubed it)
  • 1 tin of full-fat coconut milk
  • 500ml water or vegetable broth
  • 2 large carrots, diced
  • 2 courgettes, diced
  • 1 red pepper, roughly diced
  • Juice of 1 lemon or lime
  • 2 large handfuls fresh coriander (cilantro), chopped
  • Sea salt and black pepper to taste

Ingredients for Sri Lankan Spice Mix

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander (cilantro)
  • 1 tsp fennel seeds
  • ¼ tsp chilli powder or fresh chilli, to taste
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom


  1. Heat the ghee or coconut oil in a large casserole dish over low heat and gently fry the onion, garlic, ginger and all the spices for the Sri Lankan spice mix for 10 minutes until soft.
  2. Add the cubed lamb, coconut milk and water (or vegetable broth), then turn the heat up and leave to simmer for 2-3 hours until the lamb is tender.
  3. Add the carrot and turn up the heat to a medium simmer. After 8 minutes, add the courgette and red pepper.
  4. After another 8 minutes, check all the veg is tender and season, if needed. Squeeze in some lemon or limejuice to taste and add half of the fresh coriander.
  5. Serve each bowl with more fresh coriander on top.

Tip: Serve with cauliflower rice (recipe below!).


Cauliflower Rice Ingredients

  • 1 cauliflower
  • 1 tsp ghee or coconut oil
  • 2 tbsp water
  • Sea salt and black pepper to taste

Cauliflower Rice Directions

  1. Remove the cauliflower leaves and the tough end of the stalk. Use a food processor or the coarse teeth on a grater to grate the cauliflower into rice-sized pieces.
  2. Add the ghee or coconut oil to a pan with the grated cauliflower and the water. Stir to mix.
  3. Cook over medium heat, lid on, to let the grated cauliflower steam for 4-6 minutes until tender. After a few minutes, check to make sure that there is still enough water on the bottom of the pan to stop it catching. Once the cauliflower is tender, season to taste and serve.

Source | Hemsley Hemsley, ‘The Art of Eating Well’