Last updated February 1, 2019 by Lisa Richards, CNC

Chia Seed and Fennel Crusted Salmon

Chia Seed and Fennel Crusted Salmon

This recipe is a delicious way to get a double boost of omega-3’s from chia seeds and salmon as well as a double boost of vitamin C from yellow pepper and fennel. Also called anise, fennel is sweet and very aromatic. The addition of the fennel seeds and the fronds (the feathery tops of the bulb) intensifies that clean anise flavor.

The combination of the salmon and vegetables (all from our approved foods list) makes for a really nutritious meal, with lots and lots of flavor. If the weather is good, you can also try grilling the salmon outside and pairing it with some delicious no-sugar coleslaw.

Not all fish are permitted on the Candida diet, but wild salmon is an excellent choice. It’s one of the few large fish that is not polluted by mercury and heavy metal exposure, and is fantastic for your gut health. Other good choices are herring and sardines. Eating fish like these will have benefits for your brain, your immunity, and lots more besides your gut health.

4.5 from 6 votes
Chia Seed and Fennel Crusted Salmon
Chia Seed and Fennel Crusted Salmon
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Servings: 1 serving
Calories: 283 kcal
Author: Lisa Richards
Ingredients
INGREDIENTS FOR SALMON
  • 1 tsp. chia seeds
  • ¼ tsp. fennel seeds
  • 1 tsp. minced fennel fronds
  • ½ tsp. lemon zest
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 tsp. oil, such as olive or coconut
  • 1 egg white, lightly whisked
  • 4 oz. salmon
  • Lemon wedges
INGREDIENTS FOR VEGETABLE MEDLEY
  • 1 Tbsp. oil, such as coconut or olive oil
  • ¼ fennel bulb, fronds removed, thinly sliced
  • ¼ red onion, thinly sliced
  • ¼ yellow pepper, seeded, thinly sliced
  • 2 to 3 thin slices of lemon
Instructions
  1. Preheat broiler.
  2. In a spice mill, electric coffee grinder or a compact blender, grind chia seeds and fennel seeds. In a small bowl, mix together ground seeds, minced fennel fronds, lemon zest, salt, and pepper. Drizzle in oil and stir well, set aside.
  3. In a shallow bowl, whisk egg white until frothy. Dip salmon filet in egg white, then transfer filet to an oiled baking sheet, press seed mixture thickly on top fillet. Broil salmon filet about 6 inches below broiler for 6 to 8 minutes. Transfer filet to a serving plate, set aside.
  4. While salmon filet is broiling, heat oil over medium heat in a large skillet. Add sliced fennel bulb, red onion, yellow pepper and lemon, sauté until vegetables soften and just begin to brown, about 8 to 10 minutes. Transfer vegetables to plate with salmon filet, serve with lemon wedges.

My Ultimate Candida Diet program contains more than 100 tasty recipes for every meal and every stage of the Candida diet. They are gluten-free, sugar-free, and absolutely delicious! Dr Wood and I have also included lots of valuable advice on how to beat Candida, and which foods to eat and avoid.

Filed under: Lunch & Dinner
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Comments

  1. Brodie says:

    I’m confused about lemons in the Candida Diet. I have a question about this recipe. It looks delicious, but it has lemon. From what I know and have read, Lemon is alkalising to the body. “They are not alkaline as a fruit, they are alkalising once they are absorbed into the body. Because of lemon juices high mineral content and low sugar content, lemons actually have an alkalising effect on the body.” You’ve said there needs to be an acidic environment in the body to get rid of yeast, so I’m just confused about why we can have lemons in this recipe? I would love your help with this and appreciate it! Thank you!

    1. Lisa Richards says:

      You need an acidic environment in your gut, but an alkaline environment in your tissues. In reality, every part of your body has a different pH. Lemons are alkalizing to your body tissues in general, but they will not create an alkaline environment in your gut. I hope that helps!

  2. Robyn says:

    5 stars
    I love love love this fool-proof salmon recipe. It has become a staple. I frequently make it for guests and everyone loves it. It’s especially good a few days later, on top of a salad.

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