Little Light Lunch: Saffron Salmon

This meal is not for the tedious! It is quick, easy, healthy and filling! Check marking all of the boxes with the easy salmon recipe.

My husband and I were having dinner with friends the other night and they spoke of this delicious saffron infused salmon the eat regularly. I couldn’t stop thinking about it and had to recreate it on my own. It takes a mere 5 to 7 minutes to prepare the entire meal. Ghee acts a the perfect crisping agent for the fish while sea salt and saffron infuse the fish with subtle yet delicious flavor. I hope you enjoy!

 

Saffron Salmon

1 6-8oz Salmon Filet (Skin on, crisp skin is always a GOOD thing! :))

Sea Salt

1tsp Saffron

1 Tbs Ghee (grass fed pure butter)

 

*You simply heat a skillet on medium high and melt the ghee. While the pan is heating season both sides of the fish with a generous coating of coarse sea salt and the saffron. Place the fish skin side down for about 3-4 mins or until skin is crisp and golden. Flip and finish cooking until your preferred doneness. I like my salmon well done but moist, so 2 mins did the trick for me.

I like to serve the salmon over some lemon slices for freshness, next to a bed of mixed greens and tomatoes! I lightly season them with salt, pepper and Little Lights Of Mine Olive Oil. So fresh!

 

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Gluten-Free Persimmon Cookies

Hi Everyone! I come bearing gifts just in time for the holidays. Gluten-free gifts!  The persimmons on our tree in the front yard were completely ripe and ready to picked. Growing up with a Jamaican mommy we would always just eat the persimmons. Now, they kind of tie up my tongue.  I wanted to make something with this sweet and succulent fruit that could please everyone. Being that it is the holidays, this yummy sweet and spicy persimmon cookie was the perfect fit for our family. I made these cookies gluten-free simply because my mother in law has become gluten-free recently and a lot of my readers on here have asked for yummy simple gluten free options. I hope you like this recipe. Be sure to comment below. Enjoy!

… and Happy Thanksgiving! I hope you all have a wonderful time with your families.

Ingredients 

1/2 Cup of Brown Sugar

1 Stick of Unsalted Butter

1 Organic Egg

1 Cup of Blended Persimmon Pulp (about 4-5 small persimmons)

1 1/4 Cup Gluten-Free Flour

1 Tsp Baking Powder

1/2 Tsp Baking Soda

1 Tsp Ground Cinnamon

1/2 Tsp of All Spice

Pinch of Salt

1/4 Cup of Chocolate Chips (Optional)

Handful of Chopped Walnuts (Optional)

Optional Lemon Glaze: 2 Tbs Unsalted Butter melted and hot, Juice of half of a lemon and 3 Heaping Tablespoons of Powdered Sugar

Directions 

Preheat your oven to 375. In a bowl mix brown sugar and room temperature butter together until smooth. Add in the egg and the persimmon pulp and mix until it forms a smooth wet batter.  Next, add in all of your dry ingredients and mix well until a thick batter is formed. Drop tablespoons of the batter onto a greased cookie sheet, leaving about 2 inches between each cookie. Bake for about 10-12 mins. Let them completely cool!

I decided to do two batches, one with chocolate chips and one with walnuts and the lemon glaze. They were both absolutely delicious. This is a great cookie to package as a gift or take to a holiday party. It will not disappoint! Enjoy 🙂

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