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A feast that can be served warm or at room temperature, this has to be one of the easiest and quickest meals to prepare. However, take a little time with presentation and it’ll look like you’ve spent hours. Then, not only is it a pretty offering to serve your family or guests, it goes on to pack a mighty punch in the department of nutrient density.
Wild sockeye salmon is pretty much as good as it gets. Plus there’s no need to concern yourself over the risk of it accumulating high levels of mercury and other toxins, because it only has a life cycle of about three years. But it is important to buy wild rather than farmed salmon for several reasons. It makes perfect sense that fish swimming in the wild get more exercise than their farmed cousins and therefore are far healthier and tastier creatures.
Did you know that farmed salmon, that live their lives in net pens in the open ocean, are fed an artificial diet consisting of grain products and soy (likely genetically modified), along with chicken and feather meal, artificial colouring, and synthetic astaxanthin, which is not approved for human consumption, yet permitted in fish feed? All ingredients that are most definitely not on an autoimmune protocol, I’m sure you will agree! The ratio of omega-3 to omega-6 fat of wild salmon is far superior, making it perfect for an anti-inflammatory diet, whereas the ratios are reversed in the case of farmed.
Of course it’s easy for me to say, living on the Pacific Northwest coast where wild salmon is plentiful and available all year round. As luck would have it, if you are unable to source it fresh or frozen, this recipe will also work with white fish, shellfish and even shredded chicken.
- 1 lb wild sockeye salmon (skin on)
- 2 400-ml cans coconut milk
- 1 large bunch spinach
- ½ cup dill
- 3 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- Grill salmon, skin side up, for about 5 minutes until just cooked and allow to cool.
- Meanwhile make the sauce:
- Put the remaining ingredients, apart from the salt, into a food processor or blender and blitz until smooth.
- Transfer to a large sauté pan, bring to a simmer, and bubble until thickened, approx 8-10 minutes. Stir once in a while to make sure it doesn't burn.
- Taste and see if you need more lemon juice and stir in the salt. Remove from the heat and allow to cool.
- To serve, divide the sauce between 4 bowls. Remove the skin from the salmon, break up into large pieces and arrange over the top.
- Delicious served either warm or room temperature.