Wednesday, August 3, 2016

Gallbladder diet. Wild Coho Salmon Beet and Baby Organic Spinach Salad. Keep gallbladder-friendly baked wild fish in the refrigerator!

Until the day I found I could eat wild caught fish my post-gallbladder attack diet consisted primarily of vegetables and fruits.
Gallbladder diet. Wild Coho Salmon Beet and Baby Organic Spinach Salad, so gallbladder-friendly!

Unfortunately my cholesterol fell to unhealthy levels with my last blood test showing a Total Cholesterol level of only 75 mg/l.

But today my blood lipid levels are correcting due to the daily small to medium amounts of baked or steamed wild caught fish in my diet.

Alarmingly, there are several studies indicating very low cholesterol levels may damage the brain, arteries or even cause aggressive behaviors such as ramming cars on a bridge and the like.  Even the National Institute of Health has linked lower cholesterol levels with violent behavior.

Honestly I've seldom if not never have really felt violent or aggressive towards anyone.  But regardless, eating fish adds protein and omega 3 fatty acids to my daily nutritional intake.
Gallbladder diet.  Store baked fish in the refrigerator for easy meal preparation.

Baking or steaming the fish ahead of time and then storing in the refrigerator makes for ease in preparing a fast yet delicious meal.

My favorite way to prepare the fish is to bake at 350F (175C) on parchment paper within a baking sheet for ten to twenty minutes depending on how 'well-done' you prefer your fish.

After the fish is laid out on the parchment paper I add powdered garlic, ginger, black pepper and salt; sometimes drizzling honey across the filets.

Allow to cool after baking then place the fish in a sealed glass container in the refrigerator for use in salads, snacks, chowders or as a main entree on the dinner table.

One of my favorite salads is wild coho salmon beet and baby organic spinach salad.

Wild Coho Salmon Beet and Baby Organic Spinach Salad


  • 1/2 cup baked salmon (pulled apart) per salad
  • two whole pickled beets per salad (sliced)
  • several handfuls of baby organic spinach per salad
  • 1/4 sweet onion (diced) per salad
  • one sweet red bell pepper
  • one dozen small portobellos 
  • honey mustard
  • salt and pepper to taste
    Gallbladder diet.  First spread a thick layer of fresh spinach across the plate. 

Spread a thick layer of washed, fresh baby organic spinach across each dinner plate.

In a sauce pan steam-sauté a dozen sliced small portobello mushrooms and one chopped red bell pepper until tender.

Gallbladder diet.  Steaming veggies beats oil frying any day for gallbladder friendly foods.
Slice pickled beets and add on top of the baby spinach.  Reserve 1/2 cup beet juice for salad dressing.

Add handful of pulled wild coho salmon from the refrigerator to the top of each salad.
Gallbladder diet.  Add beets, peppers, mushrooms and onions to top of spinach layer.

Sprinkle 1/4 diced onion to the top of each salad.

Drizzle the salad with a light coat of honey mustard.

Place sautéd mushrooms and peppers atop the salmon.

Pour 3 or 4 tablespoons of the reserved pickled beet juice across the salad top.

Gallbladder diet.  Use pickled beet juice as part of a delicious salad dressing combo.
You and your gallbladder will appreciate the subtle and stimulating flavors of this exotically delicious salad (your family will too!).

Having the fish prepared and ready to use makes for a quick yet luxurious and quite satisfying meal.

Happy gallbladder eating!  Kevin.  #gallbladderlife

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