I firmly believe one of the best things we can all do for our health is to focus on getting more anti-inflammatory foods into our diet on a daily basis. In a highly toxic world, we all need to be a little more vigilant in counteracting the build up of toxins in our body. Eating nutrient dense real foods, chock full of Omega 3 fatty acids is one way of reducing systemic inflammation and it can be as simple as increasing your intake of fatty fish..
A lot of people steer clear of fish as they don’t know how to cook it simply. Here is one of my all time favourite ways of cooking salmon that is simple, quick and results in a moist, light fillet with aromas of lemon, garlic and rosemary flavouring that is delicious for mid-week dinners, and to use the next day flaked on a beautiful salad for lunch or mixed through an omelette for breakfast.
Cooking the salmon in good quality (preferrably home made) broth makes it super easy to digest and maintains the nutrients in the fillet, however you can make it with water rather than stock if you don't have any on hand.
Makes - 4 servings
1 tsp Himalayan or celtic sea salt
4 salmon fillets, skin removed
2 sprigs of thyme
4 sprigs of rosemary
Juice of 1 lemon
4 garlic cloves, chopped
1 onion, thinly sliced
1 litre of home-made fish or chicken stock (or water)
1. Sprinkle salmon with salt, evenly.
2. In a deep fry pan, add the herbs, garlic, lemon, onion and stock and bring to the boil.
3. Reduce heat to medium and add the salmon fillets, cover and cook for 4-5 minutes, or until cooked through.
4. Divide salmon amongst four serving plates and serve with freshly steamed seasonal vegetables or a lovely side salad.
Stephanie Meades is a Certified Health and Wellness Coach, Exercise Physiologist and Nutritionist.