This recipe contains chili peppers with the active ingredient capsaicin which literally “shrink” fat cells by changing the proteins in them.
Salmon contains lots of Omega 3 fatty acids great for your heart and brain. There are 27 grams of protein per serving.
When buying salmon, be sure the fish is firm and shiny with no fishy smell. The front end of the fish tends to be more flavorful. Leave the skin on.
1 lb wild salmon cut into 2 pieces
1 Tb olive oil
Celtic Sea Salt and pepper
1 shallot minced
1 jalapeno pepper seeds removed, finely chopped
4 Tb lemon juice
Pinch of sea salt
¼ tsp red pepper flakes
1 Tb Dijon mustard
6 Tb extra virgin olive oil
4 Tb chopped fresh cilantro
Preheat grill on high or broiler.
In a small bowl mix shallots, jalapeno, lemon, salt, red pepper flakes. Stir in mustard to dissolve.
Using a fork, whisk in the olive oil.
Set aside to marinate.
PREPARE THE FISH
Rinse the fish in cold water, pat dry.
Rub with olive oil and season with salt and pepper.
Oil the grill. Grill flesh side down 4 minutes to get nice grill marks.
Using a spatula turn over and cook until it is still just a tiny bit raw in the middle 2-3 minutes more. You want it to be a little raw in the middle as it will continue to cook once you remove it from the heat. If you are using a broiler cook with skin side down and don’t turn it over.
Stir the cilantro into the sauce.
Spoon sauce over salmon.