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ANTI-INFLAMMATORY STEAMED SALMON with DILL (Paleo) |
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- 2lbs Center/Upper Cut Fresh Salmon (preferably wild-caught to minimize toxins)
- Dried Organic Dill (or fresh if you prefer)
- Kerrygold Butter (or similar pure grass-fed 100% butter)
- Pink Himalayan Salt
- Fine Ground Black Pepper
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| Method: |
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- Wash the salmon and cut into large pieces about 1 ½ - 2 inches wide.
- In a large deep pan with lid, place a stainless steamer basket and add enough clean filtered water (not tap water) to cover the bottom of the pan, but not touch the bottom of the steamer.
- Place salmon inside the steamer basket with enough space around each piece to allow air to flow around to cook the salmon. (You can line steamer with aluminum foil for easier cleanup)
- Sprinkle fillets with the salt, pepper and a generous amount of dill or to your liking. Then add small pieces of butter (about 3 each) to the top of each salmon fillet. This will keep the fillets even more moist and flavorful while cooking.
- Heat pan on high heat until the water is boiling and then put the lid on and turn flame down to medium/high to maintain the steaming process.
- Cook for about 12 minutes or until salmon flakes apart and is cooked to your liking.
- Serve with fresh organic lemon wedges (ideally from your garden)
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