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Baked Salmon with Cream Sauce
Background info: Prior to the construction of hydroelectric dams along the Columbia River, salmon, the prime protein of choice for many local tribes, flourished in schools along the Pacific Northwest coast. However, post-dam construction, salmon runs were at 1-3% of the levels of those observed during Lewis and Clark’s original trek through the region. Truly an ancient food, human interaction with salmon can be traced back thousands of years.
For modern-day ancestors of the Indigenous cultures along this beautiful and biodiverse coastline, such as the Yurok, the limited salmon stock remains an important dietary staple, with the mothers and women of local tribes leading the fight to restore this nourishing food to its abundance once more.
—Price-Pottenger
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This recipe combines the best of salmon’s high omega-3 polyunsaturated fatty acid content with the heat-stable and easily digested medium-chain saturated fatty acids found in grassfed dairy.
Ingredients
- 1 large wild-caught salmon fillet
- 1 large shallot, finely minced
- several sprigs of fresh thyme, stems removed
- juice of one lemon
- 4 tablespoons grassfed butter
- ½ cup grassfed cream
- unrefined salt
Directions
Heat oven to 325˚F. Top salmon fillet with half the lemon juice, salt, thyme leaves, and half the butter. Bake until firm and light pink but not overdone.
In a heavy skillet, melt remaining butter and add the other half of the lemon juice, along with the minced shallots. Stirring constantly, add cream, and continue stirring until sauce has thickened a bit. Season to taste, pour over the salmon fillet, and serve.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out other Annie Dru recipes:
Chopped Liver, Bacon, and Egg Breakfast (Or Not) Soup
Published in the Price-Pottenger Journal of Health and Healing
Fall 2012 | Volume 36, Number 3
Copyright © 2012 Price-Pottenger Nutrition Foundation, Inc.®
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