Recipe: Salmon with Dill and Paprika

Serves 2

Time taken: 10 minutes prep + 15 minutes cooking

Cooking method: steaming

In this recipe you’ll be using wild sockeye salmon which is a great source of astaxanthin (a potent antioxidant and anti-inflammatory compound which gives salmon it’s red color) and omega 3 fats. Wild sockeye salmon has lower risk of mercury contamination¹. Steaming the salmon will minimise oxidation of the omega 3s. Dill provides a source of vitamin C and A² and paprika also provides vitamin A and is a source of other carotenoids which support eye health³.

 Ingredients

• Salmon (2 fillets of wild sockeye)
• Brussel sprouts (200g)
• Asparagus (100g)
• Radishes (50-100g)

Sauce:

• Dill (2 teaspoons)
• Ghee from grass fed cows (2 tablespoons)
• Bulletproof^® XCT™ oil (1 tablespoon)
• Smoked paprika (1 teaspoon)
• Lemon (juice of ¼)
• Salt (pinch or 2)

 

Equipment

• A two or three tier steamer
• Tongs
• Mixing jug
• Hand blender
• Stainless steel pan

 

Prep

1. Vegetables: Wash. Chop radishes into halves
2. Sauce: stir contents all together

 

Cook

1. Steaming: Steam the brussels and salmon on the lowest tier of the steamer for 9-10 minutes. Add the asparagus to the higher tier of the steamer – steam for a further 5 minutes.
2. Place the sprouts into the stainless steel sauce pan – blend with ¾ of the sauce.
3. Serve the salmon, asparagus and radishes with the sprouts. Drizzle the remainder of the sauce on the salmon and asparagus.

Happy cooking,

Paddy

References

1. https://blog.bulletproof.com/the-benefits-of-wild-salmon/
2. http://healthyeating.sfgate.com/health-benefits-dill-weed-5958.html
3. http://www.livestrong.com/article/539058-the-benefits-of-paprika/

Banner image credit: Oregan State University, https://www.flickr.com/photos/33247428@N08/31376019895. Original was overlaid with text.

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