4 pieces of free-range salmon with skin on. Mine were approx. 120 grams each
Olive oil for cooking, approx. 50ml.
Salt and pepper to taste
Simple Salad with broccoli florets:
200 grams of fresh spinach
1 broccoli cut in small florets
Half a lemon
Olive oil to taste
Salt and pepper to taste
I love salmon but for years I told myself that I didn’t know how to prepare it and only had salmon when going to a restaurant. It always ended up being overcooked or raw.
One of the secrets to a successful salmon is to get good quality salmon and prepare it on the skin side. Loads of olive oil and high heat. This way you get a crisp skin, that gives the dish a delicious crunchiness.
This time I accompanied the salmon with my Creamy Avocado Dressing and a simple salad with spinach and broccoli florets.
- Heat up the olive oil in a pan and once sizzling add the salmon, skin side down.
- Leave the salmon like this until done, you can check along the way by looking at the flesh. It will change colour and be done when pink all the way through.
- While the salmon is cooking boil some water and cover the broccoli florets for approx. 5 minutes in boiling hot water. You want the broccoli to have crunch, that’s why we don’t cook them.
- Toss the spinach and broccoli florets in a salad bowl and drizzle with lemon juice, salt and pepper.
- If your salmon skin is not crunchy by now give it a little more heat for half a minute.
Serve the salmon with the salad and my easy Homemade Creamy Avocado Dressing.
Bon Appetit!
How to increase omega 3 to omega 6 ratio:
- Avoid vegetable oils high in omega-6 (and the processed foods that contain them).
- Eat fish at least twice a week.
- If needed, supplement with an omega-3 source like fish oil. Choose a clean product preferably wild-caught.
Salmon is a great source of omega-3 Fatty Acids, something we all need more of. Especially we need to raise the ratio between omega 3 and 6. On a traditional diet, we eat too much Omega 6 Fatty Acids which causes inflammation in our bodies.
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