- 4-3 ounce wild salmon fillets
- 4 tsp kelp
- ½ cup of water
- ½ TBS honey
- 1 ripe lemon rolled and sliced
- ½ cup Lemon juice
- Olive oil spray
- 1 TBS Dijon mustard
- Non-caloric sweetener
- 2 tsp Ginger
Wild Salmon: 156 Cal 23 g protein 45 mg Sodium 6.4 g Fat (good omega 3 fats)
Place ½ cup water in a small non-stick fry pan and layer 4 rounds of sliced lemons in the bottom of the pan. Lightly spray lemon slices with olive oil spray and bring to a boil. Place salmon fillets on lemon rounds, sprinkle kelp over each fillet and cover for 5 min. Then remove from heat and let lemons soften for another 5 min. ginger-mustard is made in the same non-stick fry pan by adding ½ cup lemon juice, 1 tablespoon of Dijon mustard, 2 tsp ginger which also contain omega 3 fatty acids and ½ tablespoon honey (30 calories) or a non-caloric sweetener to taste.
Serve poached salmon with ginger-mustard sauce, steamed broccoli and cauliflower and ½ cup of brown rice or my special 4-grain rice. Also, by adding black-eyed peas to our rice we can cut down on gas and increase our dietary biotin that helps with depression and fatigue.