DELICIOUS & CREAMY PARMESAN SALMON! Special Guest: My Wife!

hello and welcome to total health with dr. Nick where my purpose if you're new to my show is to inspire and power and motivate you to live longer healthier and more abundant lives and today of course is another cooking show which you guys have been asking for so I am proud and pleased to deliver for you anyway today I'm gonna make an amazing amazing salmon dish which you know guys I'm not huge on dairy although I say you can add it into your diet moderately you know you can have it from time to time I'm okay with that I just don't like when people have it all the time in their diet but anyway this one is gonna be just one of your favorites and it's gonna have heavy cream in it and it's gonna have Reggiano parmigiano cheese so you're gonna absolutely love this one and it is so simple to make and it is so delicious its creamy its rich and it's gonna fill you up so let's get started with this so the first thing I'm gonna do is go over the ingredients we're going to be using these beautiful sockeye salmon fillets and sockeye salmon is a great fillet you want to use because sockeye salmon have really tiny tiny little teeth so they really don't eat bigger fish so if you're worried or concerned about mercury you're not gonna have to worry about that with sockeye salmon because it needs teeny-tiny fish and really other type of small animals in the sea we're going to be using heavy cream of course salt pepper spinach we're gonna put parsley lemon juice garlic and of course one of the stars of the show Reggiano parmigiano cheese for all of us Italians it is the king of all cheeses and of course we're going to use olive oil too so let's go ahead and get started so I'm going to go ahead and do is salt and pepper the salmon a little fresh ground pepper on here then I'm going to add some olive oil to my pan and I'm going to start these skin side up a lot of times I start skin side down but I'm going to start the skin side up today so I want to get a nice crust on top of that salmon so I'm gonna go ahead and let the salmon cook for about 3 to 4 minutes on this side then I'm gonna flip them over skin side down and go ahead and cook it a little longer on that side and what I'm also going to be serving with this is lacinato kale now kale is of course one of my favorite foods to eat because it is such a rockstar you hear me speak a lot about something called the Andie score and really what the Andie score is means is aggregate nutrient density index in other words how nutrient rich or how nutrient dense are certain foods and kale bok choy collard greens of course these are a thousand on the Andie scores so one thousand is the highest so just one of the biggest biggest rock star when it comes to that so I'm gonna be sauteing some kale and I know you're thinking well wait a minute kales pretty bitter kale is not really tasty I think I just use it for garnish all the time right that's just usually put on the side of the plate and I pretty much brushed it aside that it gets thrown away well kale is something you definitely want to incorporate into your diet so I'm gonna show you today how to do it here and on future episodes I'm going to show you how to make a nice salad out of it so let's go ahead and see how this is doing so this is looking beautiful right now getting nice and crusted so we're just gonna let that go for a little while longer and then we're gonna come back and turn them over alright so it's looking beautiful on that side what I'm going to do is go ahead and flip it over and let it cook on the other side for just another few minutes now one of the things you want to do whenever you're flipping fish you don't want to just scoop right under it and flip it right over the best thing you can do is really just scoop under it and then with your fingertips you hold one side of it and as you're holding this side you then just turn it over that's simple you're not gonna get burned cuz the other side is not hot this one again turn it over and there we go so as you can see that's looking beautiful and really what the white is over here that's just the fat coming out of it you could so as I said the white that's coming out of the salmon that's just basically the the fat rendering off because salmon is a very very oily fatty fish which is perfect for the ketogenic diet the other thing too is you notice in salmon it's got a beautiful orangey red color the more orangey red the better because that's a that's a very very powerful very powerful antioxidant called astaxanthin and that's something that a lot of people are getting in supplements today and different types of capsules and so on because it's just how powerful it is but you can get it right and salmon that's why salmon is one of the healthiest fish you can eat because of its antioxidant properties also do too because when salmon has to swim upstream it really really helps develop the musculature on a salmon too and also just a simple fact that it's got such great great fats and of course as I said the antioxidant properties all right so we're gonna let that go for just a few minutes on this side what I'm gonna start doing is preparing my kale I'm gonna be cutting that up into small pieces and we'll get that sauteing and we're gonna be done with this pretty quickly alright so the salmon is done I'm just gonna take it off and let it rest off to the side and I'm going to start to get the cream sauce ready for it we'll just take these off plate them right over here alright so now what I'm gonna do is lower the heat just a little bit because whenever something's not in the pan it's gonna heat up quickly so you want to lower it just a little bit if you had stuff you're gonna put in there right away it'll keep the heat down but when there's nothing in the pan that's gonna heat up fast I'm gonna head and mince up some garlic get this going so of course we smash the garlic first a lot of you seem to do that on my cooking shows or reason because I don't really want chunky garlic in this as I've mentioned before sometimes I do I do like chunky garlic in certain recipes but not this one so I'm gonna mince this up get it nice and small and then what I'm gonna do is put this with some butter in the pan I'm gonna let that saute let the butter get golden brown a little bit I mean the garlic alright go ahead and get a little bit of butter in the pan hopefully the pan is not too hot to where it burns the butter you don't really want to burn the butter you don't want to brown it now if you're making a roux with French cooking that's okay but I'm not making a roux here so the butters looking good I'm gonna go ahead and get the garlic in the pan lower the heat just a little bit and I want to butter the garlic to get to a point where it's really getting translucent to what you can see through it let that go for a little while then the next thing I'm going to add to this is the heavy cream so once I have the heavy cream I'll start adding the spinach in and the other ingredients so I'm going to stop the cooking here a little bit with some heavy cream throw some spinach and the spinach I'm just really gonna be wilting it so it's gonna wilt right inside the pan so once again don't have it on too high of a heat I'm not looking to reduce the cream down right now I'm just really looking to wilt the spinach so while the spinach is wilting I'm gonna give it a little bit of salt and pepper I'm gonna have the recipe for this down in the description so you can get it there now guys a lot of the times you'll see me cooking I don't use measurements I just wing it so you'll have all the ingredients if you like more cheese in it or less cheese you want a more creamy or less creamy you can change it you want bigger pieces of salmon or smaller the pieces I cut are roughly six ounces which is a good size serving for me so salt and pepper to taste obviously I'm gonna bring up the heat just a little bit so while this is wilting I'm gonna go ahead and put my parsley in and we got the parsley chopped up here once again parsley just a nice coarse chop don't want those too small I like parsley a little bit bigger but before I do that I'm going to start adding in the cheese now remember cheese is gonna give it some salt taste so you want to make sure that you don't over salt it so maybe you want to put the cheese in first and then put the salt in afterwards and test it see if you like it so this is wilting beautifully all right looking good looking good I'm just going to give it a little taste see if it's that's correct perfect so now what I'm going to do is they had two salmon back in just let that cook in there for just a little while sprinkling the parsley over the top just a little bit of a lemon and there we have it so now I'm just gonna let this kind of sit in here a little bit I'm gonna take the heat off and now I'm just gonna put it back on the plate and what I'm going to do is I'm going to spoon on some of that beautiful cream sauce and this over a little bit we're gonna fit them both on here want to get them both off that heat because you don't want the salmon to dry out just a little bit of cream sauce on here and then alright so there you have that now I'm gonna get to work on the Cal and then we're gonna plate this up together make it look beautiful all right to work on the kale all right so let's go ahead and get the kale going now so really what lacinato kale looks like is just like this and it's typically called dinosaur kale because the back of it or I should say the front of it really resembles very similar dinosaur type skin so you hopefully could see that up close right there just like that and so the lacinato kale once again it it's not bitter like other kales it's actually very soft and silky so it doesn't have that coarse roughness so I think you'll find this really really amazing when you want to put it in a so either saute it in a pan or if you decide you want to put it into a salad which like I said I'll show you on some upcoming episodes but really all I'm gonna do is I'm gonna slice out the inside right here I'm gonna put a line or slice down here and a slice down the other side and really just take out that that rib right in the middle it's really the goal and I must chop it up into smaller pieces all right so like I said all I'm going to do is simply slice down on either side of the ribs here take out the middle and this gets thrown away and then what I'm going to do is take the leafy part the tender part and I'm just going to coarse chop it so just like this okay so that's about the size I'm gonna be chopping it up just like that it's nice and bite-sized what you're gonna find with the kale is it really tastes a lot like spinach except it's hard here so it's gonna have a very similar flavor so if you like spinach sautéed in the pan you're gonna love this but it's got a little bit more bite to it it's like a little more al dente as we say in Italian so now all I'm gonna do is put some olive oil in the pan always olive oil good amount because once again the great thing about how keto works is if you find yourself a little lower on fats and I tell this to my wife all the time she's like honey I'm low on fats by the end of the day what I just tell them to do is just put tablespoons of fat on your food so whether it be oil with coconut oil butter add anything to it to get the fat content up so that's the great thing about vegetables the vegetables are really clean they're really good for you very low calorie but you can add in great amounts of fat with it so once again just like you've seen me do before we're going to crush up the garlic and then we're going to get this in the pan now this I'm going to leave a little bit more chunky as you've heard me say before I like it a little more mince but this one I want a little more chunky because I do want to see and taste the garlic and know that it's there just like that get the garlic going like I said before you never want to burn garlic you want to make sure that you're keeping it to where just gets translucent or a little bit golden brown you don't want to get to a point where the garlic is burnt because when garlic gets burnt it gets bitter and you don't want that so as you see the garlic getting ready which this is getting close here all I'm gonna do is add the kale to it now I might even during the cooking process decide that I want more olive oil to which I think I do so I'm just gonna add more on top now unlike spinach you typically don't want a salt spinach too early in the cooking process because it'll render its water so quickly what I'm gonna do with this to help break it down is start to add some salt to it salt and pepper and just start to flip it around look a little bit escapes but we're gonna put it right back on all right so I'm gonna let this go for just a little while just let it wilt down that's really all you're doing with it you're not trying to necessarily cook it you want to make sure the nutrients stay nice and rich you don't want to cook the nutrients out of it so many times we boil food and boil things in water and we end up throwing all the nutrients down the drain when we drain it out but you want to make sure that you saute this lightly as I said before you just want to wilt it you don't want to get it to where it's too too discolored you want to keep it nice and vibrant and nice and green so this is just about done I mean that's wilted so all I'm gonna do at this point is they add a little more fat to it I'm gonna add some butter now for those of you out there in my viewing land who don't like when I taste the food remember I'm cooking this for myself so sue me taste it don't worry about it and by the way thanks to all my other viewers and friends out there who come to my defense and say hey he's cooking for himself it's okay if you're at home licked your spoon lick your fingers do whatever you want all right so this is done turn the heat off and we're done with this so now all I'm gonna do is plate this up with my salmon and eat and it's gonna be beautiful my wife is asking if I made some for her you want to get into picture honey you have a ladies luncheon you're going to so you don't get any of this I'm gonna say hello for those of you out there this is my my beautiful wife E so now you get to see the other half the part that makes me who I am I know I'm on this journey with all of you guys I kind of resisted for months she wouldn't listen to me see you guys out there you say wow you you know what you're talking about and I appreciate that I'm not trying to Pat myself on the back my wife doesn't think I know what I'm talking about you know how it is it just took me listening to all of your amazing comments to really understand you so much for that yeah that this actually works and I've been on my keynote journey for nine days I've lost what 7 pounds 8 pounds well not 5 okay since I started but it's 5 quality pounds yeah yeah and an actually that doesn't sound like a lot but for me I've been on this weight roller coaster yo-yo trying gadgets and you name it I've tried it for those of you who saw my Jillian Michaels rebuttal or response probably tried her no she didn't try her stuff but but my wife was the one who instead of saying okay honey I'm gonna follow your recommendations that eat a healthy diet I'm looking for the weight loss pills that's what she used to do I did and I'm not trying to throw her under the bus okay I mean it's true you gotta be honest I'm on this journey and actually I did have a little you know two-day bout of what they call the keto flu mm-hmm which we all do but actually what saved me though is I'm a sugar beam like I was so addicted to sugar I still am I think but the and I don't know if you recommend Truvia but like I put a little trivia in some work I have not for those of you wondering about it I've not heard anything negative about it and Truvia is stevia and erythritol so those two are fine and those two I'm very you know have zero problem with using that I don't how process that is through Truvia but I've not seen anything negative about it so if you want to use it and it'll save you from going insane I love my sweet tea with and with the troubie of course and some ice at dinner because drinking water for me is like kill me now you know I wanted something more than lemon water just water and then of course he cooks for me so I have to I have to jump on this bandwagon and by the way I do have to go yeah so but let me let us let us show the audience how good this looks look at that that's beautiful we're gonna see if we can get a close-up of that but no you're not behind the camera now so that's okay that's okay if you want to pan down at this beauty so anyway like I said you've got beautiful beautiful Lawson auto Cal this stuff is absolutely delicious I dare not eat it with my hand but then you have here the beautiful sockeye salmon with a cream Parmesan sauce with wilted spinach parsley a little bit of lemon squeezed on top at the end you're gonna love this one all right guys let's bring it back up there you go all right so anyway let me know what you think give me your comments let me know try this recipe out like I said I'll put the ingredients down below in the in the description but once again I don't measure things many times if you want a more creamy or less creamy more cheesy or less bigger piece smaller pieces of salmon you do whatever you like but let me know what you think about it once again guys I love and appreciate you thank you so much for watching and by the way like I've always said what are you going okay you're coming back in I want to thank all you guys for giving your comments and also just sharing your testimony of how amazing your testimonies are physically heartwarming with your health how much weight you've lost because I hear this all the time and I didn't even want to do it until you guys commented so I appreciate you guys for doing that and I'm getting me excited about this journey and I'm gonna continue well I'm gonna keep putting her on video so she has to keep up with this journey because you guys hold her accountable yeah we have we have five children by the way hence the hairs out right now so this this beautiful lady pushed out five babies so she's entitled to put a little weight on but she wants to get back to her weight I want to feel good yeah and I have been feeling a lot better you know JA diet healthy fats whole fat thing is I'm excited the healthy fats because hey guys your hormones are all derived from fat so you have to have it so that's the beautiful thing about how the ketogenic diet works it's not just about a diet for weight loss once again like I said if you saw my video I encourage you to go back and watch that one on my Jillian Michaels response I mentioned that keto diets not designed to be just a fat loss diet and it really never was it's designed to make you healthier because it gets back to what our ancestors ate healthy fats moderate proteins a little bit of carbs and it's really what we're really designed to do and as I said before one of the best things is it really mimics the fasting process to our bodies turn to fat for fuel rather than sugars so I have to go okay so much again bye all right bye honey so if you liked the video please make sure you like you share you comment and you subscribe if you want to see my wife more in these videos let me know that too anyway guys god bless thanks for being with me today I love and appreciate you have a great day bye bye

Channel: Total Health with Dr. Nick

Views: 17,672

Rating: 4.9775491 out of 5

Keywords: Keto recipes, keto diet, ketogenic, mercola, dr josh axe, keto meals, Ketogenic diet, keto dinner, Thomas Delauer, Dr. Eric berg dc, weight loss, Keto, keto recipes, keto meal prep for beginners, keto diet meal plan, keto diet for beginners, keto diet meal prep, ketogenic diet recipes, ketogenic meal plan, how to meal prep for keto, keto meal plan, ketogenic meal prep, easy keto recipes, ketogenic diet meal plan, keto meal prepping, low carb recipes

Id: cUp3etVfLGY

Length: 21min 43sec (1303 seconds)

Published: Fri Feb 01 2019