Salmon with Lee’s Sriracha + Lime

Salmon with Lee’s Sriracha + lime

Salmon with Lee’s Sriracha + lime, excerpted from the book IT’S ALL GOOD: Delicious, Easy Recipes That Will Make You Look Good and Feel Great by Gwyneth Paltrow and Julia Turshen. Photography by Ditte Isager.

IT’S ALL GOOD: Delicious, Easy Recipes That Will Make You Look Good and Feel Great by Gwyneth Paltrow and Julia Turshen .

Last spring, after a particularly grueling schedule and lapse of overindulgence, Gwyneth Paltrow was feeling fatigued and faint. A visit to her doctor revealed that she was anemic, vitamin D deficient, and that her stress levels were sky high. He prescribed an elimination diet to clear out her system and help her body heal. But this meant no coffee, no alcohol, no dairy, no eggs, no sugar, no shellfish, no deep-water fish, no wheat, no meat, no soy, nothing processed at all!

An avid foodie, Paltrow was concerned that so many restrictions would make mealtime boring, so, together with Julia Turshen, she compiled a collection of 185 delicious, easy recipes that followed her doctor’s guidelines. And it worked! After changing her diet, Paltrow healed totally, felt more energetic and looked great. Now, in It’s All Good, she shares the go-to dishes that have become the baseline for the restorative diet she turns to whenever she feels she needs it. Recipes include: Huevos Rancheros, Hummus Tartine with Scallion-Mint Pesto, Salmon Burgers with Pickled Ginger, even Power Brownies, Banana “Ice Cream,” and more!

It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great is available at Amazon.com and Indigo.ca


Salmon with Lee’s Sriracha + Lime

This is one of my go-to dishes when I can’t think of what else to make for dinner. It’s great on top of Lee’s Chopped Vietnamese Salad (see page 58) and is an essential adult addition to Rice Cream Sundaes (see page 242). It’s also delicious topped not just with cilantro, but also with chopped pickled ginger.

Serves 4

Protein-Packed

Zest of ½ lime

1½ tablespoons freshly squeezed lime juice

1½ teaspoons Lee’s Sriracha (see page 274)

1 tablespoon good-quality maple syrup Coarse sea salt

pounds salmon fillet, skin discarded

2 tablespoons roughlychopped cilantro

Preheat the oven to 425ºF.

Whisk together the lime zest and juice, Lee’s Sriracha, and maplesyrup along with a pinch of salt. Line a baking dish with parchmentpaper, place the salmon on top, and pour the mixture over it. Roast until the salmon is done to your liking—I like it when it’s just cooked through and begins to flake, about 15 minutes, depending on the thickness. Serve sprinkled with cilantro.

Lee’s sriracha

One day when I was talking to my friend Lee Gross about my love for this spicy, smoky bottled condiment, he informed me that it was full of chemicals. Luckily,he came up with this version, which is just as delicious and preservativefree! Don’t worry—it still keeps for ages in the fridge.

Makes 5 cups

Vegan (substitute soy sauce for the fish sauce)

1¼ cups peeled garlic cloves

1 pound red jalapeños, stemmed and sliced into thin rings (for a milder sauce, remove some seeds)

cups rice wine vinegar

¼ cup plus

1 tablespoon brown rice syrup

2 tablespoons coarse sea salt

1 tablespoon arrowroot
2 tablespoons fish sauce (or soy sauce)


Put the garlic cloves in a small saucepan and add cold water just to cover. Bring to a boil, immediately drain, cool the garlic under running water, and return it to    the saucepan. Cover with cold water and repeat the blanching process. Thinly slice the blanched garlic and combine with the jalapeños and vinegar in a larger pot. Bring to a boil, cook for 3 minutes, and remove from the heat. Add the brown rice syrup and salt and stir to combine. Let the mixture sit undisturbed for 1 hour to steep and cool.

Whiz the mixture in a powerful blender until smooth (it’s okay if all the seeds don’t blend in). Return the pureed sauce to the pot, bring to a boil, lower the heat, and simmer for 10 to 15minutes, skimming off any foam, until the sauce is slightly reduced and has some body.

In a small bowl, dissolve the arrowroot with 1 tablespoon of lukewarm water. Whisk into the simmering sauce and cook for 2minutes more, or until the sauce is nicely thickened (it should beslightly thinner than ketchup).

Remove the sauce from the heat, let it cool slightly, and stir in the fish sauce. Store in a screw-top jar or bottle in the refrigerator for up to 6 months.

Excerpted from the book IT’S ALL GOOD: Delicious, Easy Recipes That Will Make You Look Good and Feel Great by Gwyneth Paltrowand Julia Turshen . Copyright © 2013 by Gwyneth Paltrow. Reprinted with permission of Grand Central Publishing. All rights reserved.

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