Today’s post is another guest post from the lovely and talented Maria Emmerich of Maria Mind Body Health. Maria is a wellness expert in nutrition and exercise physiology. She is a wealth of knowledge and someone I admire greatly. She is posting today to talk about cancer and the ketogenic diet, as well as share a new healthy salmon recipe with us.
This diagram demonstrates estrogenic carcinogenicity in the prostate. The numbers refer to references supporting the corresponding pathway of estrogenic action. (To find the references and diagram click HERE).
- Rinse the salmon fillets and completely dry or you won’t get a nice sear; season with Celtic sea salt.
- Heat the coconut oil in a large pan over medium-high heat.
- Gently place the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, about 5 to 6 minutes; flip and continue cooking until the skin side is slightly browned, about another 5 minutes.
- Remove the salmon from the pan.
- Remove the skin from the salmon fillets; fry the skin in the remaining oil in the pan until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.
- To make the brown butter: Place the butter in a medium saucepan (larger than you think because it will bubble up).
- Heat the butter on high until it sizzles and fizzes up. Watch for brown flecks then remove from heat.
- Purée garlic with dill, lime juice, salt, and pepper in a blender until smooth. With motor running, add melted brown butter and blend until emulsified, about 30 seconds.
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
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