(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

Directions

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’

(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!

Ingredients

• 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

Directions

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