Bulletproof: The Cookbook: Lose Up to a Pound a Day, Increase Your Energy, and End Food Cravings for Good by Dave Asprey

Author:Dave Asprey [Asprey, Dave]
Language: eng
Format: azw, pdf
Publisher: Rodale Books
Published: 2015-11-30T16:00:00+00:00

CHILLED POACHED SALMON, WATERCRESS SAUCE, AND GREEN BEANS

SERVES 2

This is a simple make-ahead recipe that tastes good thanks to the creaminess from Bulletproof mayonnaise. This dish satisfies and doesn’t require lot of work. Also, you can use any leftover watercress sauce as a base for the deviled eggs.

2 skinless wild salmon fillets (8 ounces each)

1 tablespoon grass-fed unsalted butter

1 bunch watercress

⅓ cup packed fresh basil leaves

½ cup Bulletproof Mayonnaise

2½ teaspoons fresh lemon juice

Sea salt

8 ounces green beans

1 tablespoon Bulletproof Brain Octane oil (or MCT or coconut oil)

In a medium saucepan, combine the salmon and butter and add enough water to just cover the salmon. Cover the pan, bring to a simmer over medium heat, and simmer until the salmon is just cooked through, about 12 minutes total. Use a fish spatula or slotted spoon to transfer the salmon to a plate. Drain the saucepan and set aside to use again. Refrigerate the salmon until chilled, about 1 hour.

Have a large bowl of ice water ready. Add ¼ cup tap water to the reserved saucepan. Cover and bring to a simmer over medium heat. Add the watercress, cover, and cook until wilted, about 1 minute. Transfer the watercress to the ice water to stop the cooking. Squeeze out excess water and coarsely chop.

In a blender, combine the watercress, basil, and mayonnaise and process until smooth. Add 1 teaspoon of the lemon juice and season with salt to taste.

Add 1 cup of water to the saucepan, cover, and bring to a simmer over medium heat. Add the green beans, cover, and cook until just tender, 2 to 3 minutes. Drain the beans and toss with the Brain Octane oil, remaining 1½ teaspoons lemon juice, and salt to taste.

Serve the salmon with the watercress sauce and green beans.

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