At The Metabolic Institute we are starting a four part series on INFLAMMATION in our TOWNE HALL MEETINGS. The meetings are free and open to the public.
Meetings are at the Deaconess Health and Education Bldg, 910 W. 5th Ave. Spokane, WA Room 268.
6 PM
The dates and subjects are as follows: February 11, 2008: Inflammation: A New Perspective on Heart Disease
March 10, 2008: Inflammation: A Fire in Your Belly—Underlying Irritable Bowel and Crohn’s Disease
April 7, 2008: Inflammation: Autoimmune Disorders – A New Perspective on Cause and Treatment Options
May 5, 2008: Inflammation: The Role Nutrition Plays in Prevention and Treatment
In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice; set aside.
Line a baking sheet with foil and then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix and then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow standing at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests.
