Coconut Kale,with Sesame Crusted Salmon Recipe

A research published in The Annals of Internal Medicine suggests that eating oily fish once or twice a week may increase your lifespan, primarily due to its high omega-3 levels.1 Of course, you have to consider that most fish sold today may have contamination issues, but I believe that if you make really wise choices, the benefits can outweigh the risks.

So if you’re going to serve fish for dinner, I recommend you  use wild Alaskan salmon. This is the only fish I’ll eat on a regular basis, and the  one I feel comfortable recommending as an ideal source of healthful fats.

To further enhance salmon’s nutritional content, why not serve it with superfoods kale and coconut? Here’s one recipe that’s bursting with flavor and nutritional goodness.

Did You Know?
  • If you’re going to serve fish for dinner, I recommend you to use wild Alaskan salmon – it’s the only fish I eat on a regular basis as an ideal source of healthy fats
  • According to a research published in The Annals of Internal Medicine, eating oily fish once or twice a week may help increase your lifespan, mainly due to its high omega-3 levels
  • To further boost salmon’s nutritional content, serve it with superfoods coconut and kale – here’s a delicious recipe you can try
  • 3 tablespoons Dr. Mercola’s coconut oil
  • 2 tablespoons minced fresh ginger
  • 1 bunch kale, chopped
  • 1 1/2 cups coconut milk
  • Salt and pepper to taste
  1. Heat the oil in a large skillet. Add the ginger and sauté over medium heat for 5 minutes.
  2. Add the kale, sauté, stirring constantly for 5 minutes.
  3. Add the coconut milk and season with salt and pepper. Bring to a boil. Cover and reduce the heat, and simmer until kale is tender.
  • 6 wild Alaskan salmon steaks
  • 4 tablespoons raw butter
  • 4 tablespoons Dr. Mercola’s coconut oil
  • 4 tablespoons minced ginger
  • 1 cup sesame seeds
  • Dr. Mercola’s Himalayan salt and freshly ground pepper to taste
Serving Size: 6
  1. Preheat oven to 475° Fahrenheit.
  2. In a small pan, melt the butter and oil with the ginger.
  3. Brush the butter, oil, and ginger on the pieces of salmon. Roll the salmon in the sesame seeds. Place the salmon on an oiled sheet pan and refrigerate for about 15 minutes.
  4. Place the salmon in the oven and roast until the sesame seeds are brown and the salmon is rare inside, about 3 minutes. Season to taste with salt and pepper.

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