2

votes

new to paleo need recipe help

Answered on August 19, 2014
Created April 06, 2012 at 7:50 PM

I have a recipe for ginger and garlic salmon marinade that calls for 1T brown sugar. What can I sub or can I omit. I know that it helps carmalize the salmon. Thanks Donna, aka newbie to paleo

Ce7e28769d92d5de5533e775b1de966e

on April 06, 2012
at 09:34 PM

Ach, that's why there are options :) Hmm.. mebbe I should have been more clear that its 2tb of **one** of those items.. I assumed everyone would know to go for whatever floats their canoe re: gluten and such.. but she is new... fixing!

Ce7e28769d92d5de5533e775b1de966e

on April 06, 2012
at 09:31 PM

Oh silly bear, that's why there are options! I covered all the bases :) Hmm.. mebbe I should have been more clear that its 2tb of one of those.. I assumed everyone would know to go for whatever floats their canoe re: gluten and such.. but she is new...

E7adfe31507efb7c935f618a829f56d6

(1507)

on April 06, 2012
at 08:27 PM

Soy sauce? that's sacrilege!

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on April 06, 2012
at 08:10 PM

If you Google Chow Stalker, Nom Nom Paleo and Civilized Cavemen that'll be a good start on recipes. Speaking for myself, I just omit such sweeteners and have never missed it.

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3 Answers

2
Ce7e28769d92d5de5533e775b1de966e

on April 06, 2012
at 08:09 PM

Hi! It would be awesome if you could edit your post with the actual recipe, so we can all see what is involved, but IMO you don't need it. If you have coconut sugar on hand you can totally sub that or just do something along the lines of:

  • 2 cloves minced garlic-
  • 1 tb grated ginger-
  • 2tb coconut aminos OR: gluten free tamari or soy sauce-
  • 2tb rice wine or sub gin/white wine/dry sherry/apple juice-
  • If you have any sesame oil, add a few drops-
  • A good splot of hot sauce-

Mix it all up, add the salmon, toss in the fridge for a few hours, a then cook any way you like.

E7adfe31507efb7c935f618a829f56d6

(1507)

on April 06, 2012
at 08:27 PM

Soy sauce? that's sacrilege!

Ce7e28769d92d5de5533e775b1de966e

on April 06, 2012
at 09:31 PM

Oh silly bear, that's why there are options! I covered all the bases :) Hmm.. mebbe I should have been more clear that its 2tb of one of those.. I assumed everyone would know to go for whatever floats their canoe re: gluten and such.. but she is new...

Ce7e28769d92d5de5533e775b1de966e

on April 06, 2012
at 09:34 PM

Ach, that's why there are options :) Hmm.. mebbe I should have been more clear that its 2tb of **one** of those items.. I assumed everyone would know to go for whatever floats their canoe re: gluten and such.. but she is new... fixing!

1
3f5bbb444498a24f1a9720d75fa7c903

on April 06, 2012
at 09:24 PM

How much salmon? If you are talking about 4 pieces, then that tbsp spread out over the whole batch and mostly dripping off isn't going to amount to much anyway. If it is one piece, then reduce the amount to 1/2 or even a 1/4 tsp to give enough for color. I wouldn't angst over a little sugar once in a while.

0
510bdda8988ed0d4b0ec0b738b4edb73

(20898)

on April 06, 2012
at 09:46 PM

This is a more general answer to paleo recipes, but I think it's useful. The motto at our house is "simplify and add butter" (which you could change to "simplify and add coconut oil" if you're really strict). What that really means to us is to take the core of the recipe (salmon in your case), remove the stuff that really doesn't add to the dish, and then add a bunch of fat for flavor.

Most of our meals are simply: cook a hunk of meat in some fat, add some spices that we're in the mood for, add some veggies. Eat with a big salad. That way we don't get bored with flavors (you have tons of choices with different meats and spices), but we don't get bogged down into "recipes".

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