StrengthMainModeratePescatarianAnti InflammatoryGluten FreeDairy Free
Braised Salmon With Beets And Crucifer Ribbons
Slow braise in bone broth for deep nourishment and connective resilience
20 minutes including marinade prep30 minutes cookServes 4520 kcal per serving
The Story
A salon of color and scent where oily fish rests in a tart cherry and olive oil marinade before a gentle braise. Beets release an earthy sweetness that harmonizes with crucifer greens to create a plate that fortifies and softens inflammation.
Braising is patience applied to nourishment. Low heat and a collagen rich bath coax nutrients and flavor without stress.
Ingredients
- Salmon Fillets Four6 ounce portions
- Tart Cherry Juice Half Cup
- Olive Oil Three Tablespoons
- Fresh Ginger Grated One Tablespoon
- Turmeric One Teaspoon
- Black Pepper Quarter Teaspoon
- Bone Broth Two Cups
- Beets Peeled And Sliced Two Medium
- Crucifers Broccoli Florets One Cup
- Leafy Greens Thinly Sliced One Cup
- Sea Salt One Teaspoon
Method
- 1Combine tart cherry juice olive oil grated ginger turmeric black pepper and a small pinch of salt and marinate salmon for twenty minutes.
- 2Heat a wide braiser over low heat and add sliced beets with one cup of bone broth cover and cook gently for ten minutes until just tender.
- 3Nestle marinated salmon among the beets pour remaining bone broth to come halfway up the fish cover and braise on very low heat for ten to twelve minutes until opaque and flaky.
- 4Add crucifer florets and leafy greens to the braiser in the last three minutes to wilt them without losing texture.
- 5Adjust seasoning and spoon the braising liquid over the fillets to serve.
Nutrition
Per serving
38g
Protein
18g
Carbs
34g
Fat
Calories520
Fibre5g
Sugars8g
Vitamins
Vitamin D600
Vitamin A820
Minerals
Calcium60
Iron2.2
Potassium900
Utensils
Braiser Or Wide Skillet With LidMixing BowlMeasuring SpoonsTongsChef KnifeCutting Board
This way of cooking
Inflammation Modulation
Calm inflammation, restore balance.
See the full transformation →