This smoky, gourmet recipe helps fight inflammation from within.
Why your blood work still looks BAD even if you eat clean
If you start your day with coffee, cold showers, or scrolling the news…
You could be
setting off a hidden chain reaction that leads to lingering inflammation, stubborn belly fat, high inflammation markers, or off-the-charts blood work.
There’s a reason coastal communities around the world have long been known for their
vitality well into old age.
Fresh seafood wasn’t just a tradition...
It was their daily source of omega-3s.
These healthy fats are more than just “good for
you.”
They help calm the body’s inflammatory response — easing everyday pain, supporting clearer skin, and helping maintain sharp memory.
You can find omega-3s in select plant-based sources but the most bioavailable forms, DHA and EPA, are found almost exclusively in cold-water fish like wild salmon.
And today’s dish delivers all of those benefits — in a rich, flavorful preparation that’s as nourishing as it is satisfying.
We’re cooking the salmon on a cedar plan — a classic gourmet technique that gently infuses the fish with a subtle, smoky aroma while keeping it moist and tender.
The plank also acts as a barrier from the direct heat, allowing the salmon to cook evenly and soak in layers of flavor you simply can’t get from a pan or grill alone.
So go ahead — feed your body, delight your senses, and nourish your brain with this flavorful, memory-supporting meal.
Cedar-Planked Wild Salmon
with Whole-Grain Mustard Sauce
Time To Table: 30 minutes active, 1 hour total Serves: 4
Ingredients
4 cedar planks*
½ cup organic, whole grain mustard
2 tsp fresh, organic lemon zest
1 Tbsp. organic tamari
1 Tbsp. organic dry mustard
24 ounces wild Alaskan salmon (4-6 oz.
fillets)
3 Tbsp. organic mayonnaise (preferably homemade)
2 tsp buckwheat honey
Preparation
Light a grill. Soak cedar planks for 30 minutes in water.
Once coals get a light gray ash, push them to the opposite side of the grill and set a disposable drip pan in the center.
Meanwhile, mix mustards, tamari, honey, mayonnaise, and lemon zest. Drain planks, pat dry.
Place salmon, skin side down, on the planks. Spread sauce over salmon.
Place the planks on the grate above the drip pan, away from coals.
Cover and cook salmon until just cooked through, about 15 minutes.
Nutrition Information
359 Calories, 6 g Carbohydrate, 92 mg Cholesterol, 21 g Total Fat, 2 g Fiber, 36 g Protein, 716 mg Sodium, 3 g Sugars, 3 g Saturated fat, 0 g trans Fat, 7 g Monounsaturated Fat, 10 g Polyunsaturated Fat
*Be sure to buy cedar planks hat have not been treated with harmful chemicals. We like those offered by Vital Choice.
To Your Health, Healing Gourmet
P.S. That melt-in-your-mouth salmon you enjoyed tonight?
It might’ve hit the spot — but if cravings still sneak up on you (especially for something salty, sweet, or processed)…
Researchers recently uncovered a 50,000-year-old oil that helped 99% of people feel more in control of their appetite.
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