About this recipe:
Salmon is high in protein and full of 'good fats' such as omega-3 fatty acids. It also has a ton of vitamin D, B12, B6, niacin, selenium, calcium and magnesium. Salmon seems to have lower levels of mercury than other fish. Just make sure to buy wild salmon to reduce your exposure to higher levels of heavy metals and contaminants such as present in most farmed fish.
Preheat the oven to 400F.
Ingredients:
• 2 pieces of fresh wild salmon
• handful of raw macadamia nuts, chopped
• two handfuls of arugula leaves
• small handful of raw pine nuts
• splash of olive oil
• dash of cayenne pepper
• pepper & salt to taste
1. To make the pesto, chop the pine nuts in a blender with an S blade. Add the arugula leaves and olive oil. Blend until you have a nice smooth pesto. Set aside.
2. Clean the fish under cold running water. Dry with a paper towel.
3. Drop the fish - skin down - in a pyrex oven dish, sprinkle with cayenne pepper. This will aid the digestion of the protein.
4. Brush the top of the fish with pesto. Sprinkle with chopped macadamia nuts.
5. Brake at 400F for about 15 to 20 minutes. Make sure to not burn the nuts.
6. Serve hot paired with steamed asparagus or broccoli.
Serves two.
