Alain Braux nutritional therapy food allergies dietary healing desert gluten free fresh healthy

Chef Alain’s Blog

Take your D. This is the shortest health advice of the world: take your D, that is, vitamin D. It’s the deep of winter. Your latest sunbathing date back months back and this will go on for a few more months before you can get some decent sun amount again. Read more HERE

Low Carb Paleo Show with Chef Alain and Mark Moxom

LCPS 035: In 2008, Sayer Ji  founded what has become the worlds most referenced evidence resource for natural health – Green Med Info. He did this to provide all of us with an open access source of peer reviewed medical and scientific papers that are accessible to all in everyday language. Watch it HERE

Chef Alain Movie or Video of the Week

This week, I am offering you a video from my young friend, Jax Caddell on how to keep a healthy skin through puberty. You can watch it HERE

Facebook

See my new postings and “like” my Facebook page: Chef Alain Braux

Chef Alain’s Weekly Recipe

Steamed Salmon and Broccoli with Mustard Dill Vinaigrette

One of my favorite ways to eat salmon. A one pot dish, on the dinner table in 20 minutes and loaded with goodness: omega-3 fatty acids, protein, beta-carotene, vitamin K, niacin, selenium, and tryptophan.

Servings: 4

Prep Time: 20 min

Cost per person: $4.42

INGREDIENTS

Broccoli:

– 2 broccoli heads, cut florets, peel and slice the stem

– 1 Tbsp olive oil

– 1 Tbsp fresh lemon juice

Salmon:

– 1 lb salmon filet, skin and bones removed and cut into 4 pieces

– 1 Tbsp fresh lemon juice

– Sea salt and white pepper to taste

Mustard Dill Vinaigrette:

– 1 Tbsp Dijon mustard

– 2 Tbsp fresh dill, chopped

– 2 Tbsp fresh lemon juice

– ¼ tsp salt

– ¼ tsp white pepper

– 2 Tbsp olive oil

PROCEDURE

1. Bring 1 inch of lightly salted water to a boil in a steamer with a tight fitting lid.

2. While water is coming to a boil, in a small bowl, whisk mustard, lemon juice, dill and spices together. When this is done, drizzle in olive oil while whisking until incorporated. Set aside.

3. Cut off the broccoli florets. Peel and slice the stem into thin slices. If you still have the leaves, include them too.

4. When water comes to boil, place broccoli florets, stem and leaves in the steamer basket, cover, and cook about 3-5 minutes, depending on thickness. Remove from steamer, toss with lemon juice, olive oil, salt and pepper.

5. Rub salmon with lemon juice, season with a little salt and pepper.

6. Place salmon in the same steamer basket, cover and steam until pink inside, about 3-4 minutes.

7. Place salmon on plates and pour the vinaigrette over it and the broccoli.

= Chef’s Tip: This recipe is Paleo and GFCF. Enjoy!

Note: This recipe comes from my book, Healthy French Cuisine for Less Than $10/day.  

Comments?

I you have any comments or wish to be added to my email list, contact me at alainbraux@gmail.com

Until next week, I wish you a great week.

A Votre Sante – To Your Health

Chef Alain Braux

Note: If you like one of my books, can you post a review on Amazon.com? Thanks!

GMO 101  Paleo French Cuisine   Gluten and Dairy-Free   Healthy French Cuisine   Lower Cholesterol

Merci! Chef Alain