Hibiscus Salmon with Gremolata

5 from 3 votes

Hibiscus Salmon with Gremolata

Hibiscus lends a light tart and slightly floral flavor similar to lemon while also producing a beautiful color. Grassy, fresh, and lemony gremolata brightens the rich fish.

Course Main Course

Cuisine American

Keyword american, dairy-free, dinner, easy, egg-free, fast, fish, gremolata, hibiscus, lunch, main, nightshade-free, nut-free, PSMF, salmon, seafood

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 572kcal

Author Jenny Ross

Ingredients

Salmon

1/4 cup dried hibiscus flowers
1 pound salmon boneless and skinless
1 tablespoon coconut aminos
salt and pepper to taste

Gremolata

1/4 cup extra-virgin olive oil or avocado oil
2 tablespoons parsley fresh, chopped
zest from 1 lemon
pinch red pepper flakes omit for nightshade-free
1 garlic clove minced
1/8 teaspoon salt

Instructions

Grind the hibiscus in a coffee or spice grinder until finely powdered.
Preheat the oven to 200ºF and line a rimmed baking sheet with foil. Rub the foil with a little bit of avocado oil to prevent sticking and then lay the salmon on top. Season to taste with salt and pepper. Rub the salmon with coconut aminos and then sprinkle with the hibiscus powder.
Bake at 200ºF for 20 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.
While the fish bakes, prepare the gremolata. In a small bowl, stir together the gremolata ingredients, adding more oil as desired to thin the consistency. Drizzle over cooked fish to serve.

Notes

Protein:Energy Quotient [calories]: 0.72

Nutrition without oil: Calories: 333 cal, Carbs: 2g, Fiber: 0.2g, Fat: 14g, Protein: 45g,, Protein:Energy Quotient [calories]: 2.08

Nutrition