Place the (boneless) salmon on baking paper and spread with horseradish sauce and sea salt. Bake for 15 minutes at 120 degrees until nearly cooked (the salmon must remain transparent for smoothness). Tip: use super fresh salmon, preferably from the fishmonger. Chop the herbs and wash the lettuce.
Flake the salmon while it is still warm and mix with the yoghurt and the fresh herbs. Season with salt and pepper and add 1 teasonn of mustard. Arrange the lettuce on two plates and top with the salmon, artichoke hearts and cucumber (sliced lengthwise with a peeler).
Jos Stuyver is the founder of the Momentum® weight loss programme. Having started his professional life as a physiotherapist, he has branched out in several different directions over his forty-year career. For many years, he worked as an orthomolecular therapist. During his experience in his practice, he became increasingly convinced that obesity was the cause of many health problems. Preferring to tackle problems at source, Jos developed and refined the Momentum® weight loss programme.
Jos Stuyver is the founder of the Momentum® weight loss programme. Having started his professional life as a physiotherapist, he has branched out in several different directions over his forty-year career. For many years, he worked as an orthomolecular therapist. During his experience in his practice, he became increasingly convinced that obesity was the cause of many health problems. Preferring to tackle problems at source, Jos developed and refined the Momentum® weight loss programme.
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