This is a lovely way to prepare salmon, the pan of water creates a moist environment, and the low baking temperature allows the salmon to cook slowly, virtually ensuring success. The lemon relish is a tasty complement to salmon’s natural sweetness. Salmon is prized for its high levels of Omega 3 fatty acids, but it has many other benefits as well. Salmon has bioactive peptides that provide support for joint cartilage, insulin effectiveness and control of inflammation in the digestive tract. Salmon is rich in vitamins D, B3, B6 and the minerals selenium and phosphorus, as well as protein.
1 medium shallot, minced
1 tablespoon champagne vinegar
½ teaspoon Himalayan salt
sprouted brown rice
Peel and mince shallot, mix with vinegar and salt, set aside. Slice lemons into sixteenths and remove core and seeds. Slice wedges into very thin triangles.
Make sprouted brown rice according to package directions, enough for four servings.
Preheat oven to 200°.
2 pounds salmon filet
¼ cup olive oil
1 teaspoon Himalayan salt
1 teaspoon freshly ground pepper
Place a baking dish with water in the lowest rack of the oven. Rub salmon with oil and sprinkle with salt and pepper. Place on a baking sheet and bake, uncovered, 45 minutes to an hour, or until the fish is firm to the touch and juices start to bead on the surface.
¼ cup olive oil
2 tablespoons chopped cilantro
¼ teaspoon freshly ground pepper
Add lemons, olive oil, cilantro and pepper to the shallot mixture. Mix well and refrigerate until salmon is done.
Serve4 cups mixed greens
Serve salmon on a bed of mixed greens, with a side of sprouted brown rice and a heaping spoonful of relish.
Preparation: 15 minutes active plus 1 hour to bake
Francie Healey is the author of "Eat To Beat Alzheimer's and has a Master’s Degree in Counseling and is both a Certified Health Counselor and Licensed Mental Health Counselor.practitioner.