|15 min||20 min||4|
|2 tbsp||Extra virgin olive oil (for salmon)|
|1 whole lime(s)||Lime juice (fresh) (for salmon)|
|1 tbsp||Bulletproof Brain Octane Oil (for salmon)|
|2 tbsp||Cilantro (coriander) (for salmon, chopped)|
|1 pinch||Sea salt (for salmon, to taste)|
|908 gm||Atlantic salmon, wild (4x 8 oz fillets, you can also use one large 2 lb fillet )|
|2 cup||White rice, medium-grain, dry (2-3 cups, brain rice)|
|1 tbsp||Bulletproof Brain Octane Oil (1-2 tbsp., brain rice)|
|4 tbsp||Butter, grass fed, unsalted (brain rice, can use ghee)|
|1 head||Broccoli, raw (brain rice, cut into spears)|
|1/4 cup||Basil, fresh (brain rice, about a handful, chop right before using)|
|1/4 cup||Pistachio nuts (brain rice, about a handful or as much as you want!)|
|1 pinch||Sea salt|
|1 medium||Lemon (cut into wedges)|
For the salmon:
Heat your grill to medium-high. Mix together the olive oil, lime juice, Brain Octane Oil and cilantro. Add sea salt to taste. Rub the mixture into the salmon. Reduce the heat to medium-low to avoid charring the skin. Place the salmon on the grill surface, skin-side down and cook for 6 to 12 minutes (depending on thickness), until the fish is medium rare.
For the brain rice:
Steam the rice as you normally would, but also add the oil at the start of cooking. It adds ketone power a reduces carbohydrates your body can absorb from the rice. It also creates prebiotics from the starch in the rice!
Heat 2 tbsp. of butter in a medium saucepan over medium-low heat. Spoon in the steamed rice and stir. Add salt to taste. Cook for 1 to 5 minutes, stirring frequently, until hot. Stir in the remaining 2 tbsp. of butter and cook for 1 minute more. Cover to keep warn as you grill the salmon.
Finely chop 2 tbsp. of raw broccoli and set aside. Steam the rest of the broccoli. Use the rice as a bed for the cooked broccoli. Top with the basil, the raw broccoli (for enzymes) and the pistachios. Plate the salmon with the blackberries and lemon wedges and serve the finished rice alongside it.