Adjustment Hours

Monday

7:50 a.m. - 10:30 a.m.

3:00 p.m. -  6:00 p.m. 

Tuesday

3:00 p.m. - 5:00 p.m.

Wednesday

3:00 p.m. - 5:30 p.m.

Thursday

3:00 p.m. - 6:00 p.m.

Friday

7:50 a.m. - 10:30 a.m.

Saturday & Sunday

Closed​​

EXCLUSIVE OFFER

schedule a

new patient appointment

and receive a

FREE GIFT!

7369 Alamo Circle 

Gulf Shores, AL 36542

Tel: 251-948-2225

2 0 1 9   G u l f   C o a s t   F a m i l y   C h i r o p r a c t i c     :  :     P r o u d l y   C r e a t e d   b y   H a u t e   M e d i a   N e t w o r k   L L C

Diana McKenzie

Spectacular Seafood

Insurance Liason

Chiropractor

Teriyaki Salmon

servings:4

Simple and Delicious!

¼ cup olive oil

¼ cup fresh lemon Juice

¼ cup soy sauce, tamari or Braggs Amino acids

1 tsp mustard

1 tsp ground ginger

¼ tsp garlic powder

4 wild salmon steaks

Instructions:

In a glass pan, combine the first 6 ingredients.  Mix well. Set aside ¼ cup for basting and refrigerate.  Place the salmon into a glass dish and let marinate for 1 hour in the refrigerator.  Drain and discard marinade.  Place the salmon on a broiler pan or grill.  Broil or grill for 4-5 minutes.  Brush with reserved marinade.  Turn and broil or grill for 5 minutes or as desired.  Enjoy!

Fancy Salmon                                                     

Servings: 4

1 tbs olive oil

2 shallots, chopped

¼ cup red wine vinegar

2 tbsp soy sauce or tamari

¼ cup lemon juice

¼ teaspoon cayenne pepper

2 tbsp fresh cilantro, chopped

4 wild caught salmon steaks, skinless

 

Sauce: mix first 7 ingredients in a saucepan. Cook until shallots are soft ( about 3 minutes.) Remove from heat. Mix in cilantro. Baste the salmon on both sides. Grill or broil 10 minutes on each side, turning once and basting frequently with sauce. 

Fish Fry

With a very minor change to the typical fried fish, you can enjoy fish that your children won't feed to the cat. This is one of Dr. Alicia's favorites.

1-2 pounds of wild caught fresh or frozen fish of your choice, such as: grouper, cod, red snapper, amberjack or white fish

1-2 tbsp. coconut oil

3-4 tbsp. coconut flour

1 egg

optional: salt, pepper, cayenne, lemon wedges

Heat coconut oil in large skillet. This process takes very little time but takes full attention. Wash the fish, pat dry on paper towel. Cut into card size. Whisk the egg in one bowl. Add the coconut flour and s/p into another. Dip fish into egg batter and than into flour. Sauté fish in the coconut oil over medium high heat for approximately 3-4 minutes per side, depending on the thickness of the fish, until the coating is golden brown and the fish is cooked. Garnish with lemon wedges. Serve immediately.