This recipe is filled with anti inflammatory foods and tastes delicious!
It’s a modified version from Dr. Mark Hyman’s Blood Sugar Solution cookbook.
- 1/4 sup sesame seeds
- 8 oz hunk of wild salmon
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 1 inch peice of fresh ginger, peeled and grated
- sea salt and freshly ground black pepper
- 3 heads of baby bok choy, trimmed
- 8 oz fresh organic spinach or swiss chard
- Spread sesame seeds on a plate. Lightly rub your fish with 1 tablespoon of the sesame oil, then press the fish into the seeds to form a crust. Set aside
- Heat a large skillet over medium heat. Add the remaining oil and distribute it evenly over the bottom of the skillet. Carefully put the salmon in the skillet and cook for about 3 minutes, leaving it undisturbed to ensure a crunchy crust. Then, carefully flip it over and brown the other side for about 3 minutes. The fish should flake apart with gentle pressure when it’s done. Remove the fish and set it on a plate.
- Add the bok choy , garlic, and ginger to the pan. You may need a bit more oil here. Toss well until the bok choy becomes soft. Add the spinach and toss again until just wilted. Salt and pepper to taste.
This fish can be served over wild rice, or on a bed of lettuce greens.
Best of Health,