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.
- Salmon (2 fillets of wild sockeye)
- Brussel sprouts (200g)
- Asparagus (100g)
- Radishes (50-100g)
- 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)
- A two or three tier steamer
- Mixing jug
- Hand blender
- Stainless steel pan
- Vegetables: Wash. Chop radishes into halves
- Sauce: stir contents all together
- 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.
- Place the sprouts into the stainless steel sauce pan – blend with ¾ of the sauce.
- Serve the salmon, asparagus and radishes with the sprouts. Drizzle the remainder of the sauce on the salmon and asparagus.
Banner image credit: Oregan State University, https://www.flickr.com/photos/33247428@N08/31376019895. Original was overlaid with text.
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