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2014/08/01Chef Alain’s Weekly Recap – Week Seven

July 30, 2014

 2014/08/01 Chef Alain’s Weekly Recap – Week Seven


Salmon, Zucchini Salad

GMO 101 Book Progress

This week, I worked hard to finish the front part of GMO 101. I sent it to Becky Rider, my trusted editor. I should get it back fairly soon. Meanwhile, I will start to put the book’s formatting together so I can send it to my potential endorsements.

Meanwhile, you only have a couple of days left to vote on the GMO 101 book cover. For that, please click HERE.

Low Carb Paleo Show with Chef Alain and Mark Moxom

Here’s the Low Carb Paleo Show 015 for your pleasure. In this edition…

We find out how Jackie Chatman helps people who visit her retreats get to know about what is and isn’t good to eat when doing Gluten Free or Paleo. She also reveals her fascinating journey into Paleo and provides lots of sound insight on how to live and eat well on these types of diet.

New Postings on my Facebook page, Chef Alain Braux


Chef Alain’s Weekly Recipe

Salmon, Zucchini Salad

Salade au Saumon Poché et Courgette – Poached  Salmon and Zucchini Salad


The original version of this recipe had pasta in it. To make it Paleo, I replaced it with zucchini run through a spiral slicer to turn it into pasta. If you do not have access to one of those, cut your zucchini into bâtonnets (thin sticks) or run through a shredder et Voila! Another original and tasty salad.

Servings: 4

Preparation Time: 20 minutes

Total Time: 20 minutes



– 1 lb wild-caught salmon, cut into pieces

– 8 oz fish broth

– 4 oz arugula salad

– 1 zucchini, pasta sliced or grated

– 1 tomato, diced


– 1 fresh lemon juice

– 1 tsp Dijon mustard

– 1 shallot, minced

– ¼ tsp sea salt

– 1 pinch cayenne pepper

– 2 Tbsp extra virgin olive oil


– 1 Tbsp fresh parsley, chopped



1. Bring your fish broth to a gentle simmer. Poach your cut salmon until tender. Drain and cool.

2. Wash and dry the arugula salad.

3.With a spiral slicer, turn your zucchini into pasta or grate or cut into thin sticks.

4. Cut your tomato into small dices.

5. Mince the shallot and chop the parsley.


6. In a small bowl, whisk the lemon juice with mustard, salt and pepper and minced shallots. Pour olive oil while whisking to create your dressing.

To finish:

7. In a large salad bowl, place the salad, poached salmon, zucchini, and diced tomatoes.

8. Drizzle with the dressing. Toss gently.

9 Place onto serving plates. Decorate with chopped parsley.

= Chef’s tip: If you don’t care for arugula, use mixed field greens or baby spinach instead.


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Until next week, I wish you a great week.

Chef Alain Braux

A Votre Sante – To Your Health

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Paleo French Cuisine   Gluten and Dairy-Free   Healthy French Cuisine   Lower Cholesterol

Thanks a bunch. Chef Alain


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