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Baked Salmon with Garlic Cream Sauce
By Jeanne Grunert
Serves 4
The following recipe focuses on wild salmon, which is loaded with heart-healthy omega-3 fatty acids, and includes a scrumptious garlic-infused sauce that adds on the health benefits. Whip up this meal in under 30 minutes.
Salmon
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Place about one and a half pounds of salmon fillet on the paper, skin side down.
Lightly sprinkle with dried dill to taste.
Bake for 20 minutes, or until it is no longer raw in the thickest section.
While the salmon is cooking, prepare the sauce and side dishes.
Cream sauce
Serve on the side.
Place a quarter cup of organic sour cream in a bowl.
Add one pressed clove of garlic, 1/8 teaspoon of brown mustard, a sprinkle of fresh lemon juice, and a dash of dill, sea salt and pepper.
Mash together with a fork and serve with fish.
Side Dishes
If time permits and you enjoy rice with fish, make organic wild or brown rice (not the quick-cooking variety).
Serve with one or more vegetable side dishes.
If your family is hungry and you don’t have the time, simply serve the carrots and a large green salad, such as shredded Romaine or other leaf lettuce with tomatoes, and an olive oil-cider vinegar dressing.
Carrots in butter
Bring approximately 2 cups of water to boil; add one cup of fresh carrots, sliced.
Boil for 15 minutes or until soft, and then remove from the water.
In a little sauce pan, melt butter on low heat and stir in carrots.
Add dill to taste.
Published in the Price-Pottenger Journal of Health and Healing
Fall 2009 | Volume 33, Number 3
Copyright © 2009 Price-Pottenger Nutrition Foundation, Inc.®
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