Main dishes

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Fresh wild caught salmon with organic mixed greens is a great source that may help protect against heart complications. 

1 ½ pounds fresh wild caught salmon filet

2 tablespoons extra virgin olive oil

lemon juice

sea salt and pepper

2 tablespoons gluten free flour

½ teaspoon paprika 

6 cups baby lettuces or mixed greens, such as watercress or arugula

¾ cup basic dressing, see below

1 red bell pepper, seeded, cut into a julienne and sauteed in olive oil

1-pound brown mushrooms, washed, dried very well, sliced and sautéed in butter and olive oil 

1. Brush salmon with olive oil.

2. Squeeze on lemon juice and rub in salt and pepper.

3. Sprinkle on flour and paprika.

4. Bake at 350 degrees for about 10 minutes.

5. Place under broiler for another 2 minutes until just lightly browned.

6. Meanwhile, mix green with dressing and divide between four plates.

7. Make a mound of peppers and mushrooms on each plate.

8. Place a portion of salmon on each mound of greens and pour pan juices over.

 Serve immediately.

 Serves: 4 

 BASIC DRESSING

1 teaspoon Dijon-type mustard, smooth or grainy

2 tablespoons plus 1 teaspoon raw wine vinegar

½ cup extra virgin olive oil

1 tablespoon expeller-expressed flax oil

1. Dip fork into the jar of mustard and transfer about 1 teaspoon to a small bowl.

2. Add vinegar and mix around.

3. Add olive oil in a thin stream, stirring all the while with a fork, until oil is well mixed or emulsified.

4. Add flax oil and use immediately.

Makes about ¾ cup

Adapted by: Nourishing Traditions-Sally Fallon
 

 What a beautiful way to kick off the day grilling up an omelet for yourself or family. (Cut ingredients in half for yourself). 

1 tablespoon salted butter

1-ounce chopped mushrooms

1-ounce chopped onions

1-ounce chopped red bell peppers

4 medium eggs

1 ounce cream

Salt and pepper to taste

½ ounce shredded cheddar cheese, (may use goat or sheep)

To spice up the heat, add jalapeno peppers!

1. Melt half the butter in a medium skillet or griddle over medium heat. Add vegetables and sauté until soft, 5-7 minutes. Remove vegetables.

2. In the same skillet or griddle, melt the remaining butter. In a small bowl, whisk together eggs, cream, salt, and pepper. Make sure butter covers bottom. Add the egg mixture.

3. Cook without stirring. As the egg around the edge sets, use a metal spatula to gently push the egg away from the sides so the egg mixture in the center can get to the edge.

4. When the entire egg mixture is set, add the vegetables on top of one half of the omelet. Sprinkle half the cheese over the vegetables, then gently fold the omelet in half to cover the vegetables. Slide the omelet onto a plate and sprinkle with the remaining cheese.

Serve immediately.

Adapted by: The Keto Reset Diet by Mark Sisson