SALMON WITH SUCCULENT GLAZE

It’s awfully hard to think of a healthier food than wild salmon.  There are people who eat this delicious fish every day, for the health of it. Besides the vitamins and minerals in salmon, this lovely fish also contains enormous concentrations of a beneficial, essential component, Omega-3 fatty acids.

These fatty acids are as precious as gold to the body since they do so much good.  They are the MVP of fats, providing excellent control of the body’s normal processes such as cell function, brain function and transfer of information between the body’s cells. These omega-3 acids abundantly found in wild salmon, are outstanding for fighting ever- present inflammation which would otherwise disrupt these functions.

Inflammation is part of our body’s first line of defense against bacteria and viruses, but in the long-run cause very serious problems. Heart disease, arthritis, pre-mature aging, osteoporosis and the list goes on and on; all are caused and/or aggravated by inflammation.

 Regarding the number one killer in the USA, heart disease - intake of omega-3 fat is well known to decrease the risk of cardiovascular problems like heart attack, stroke, arrhythmia as well as high blood pressure. As little as one wild salmon meal a week has been shown to increase cardiovascular benefits. Great, let’s make some.

The easiest and most healthful way to prepare wild salmon is to broil it. I usually broil it in a cast iron skillet.  I put a little olive oil to lightly coat the bottom. Then I put each fillet in the skillet to get a little oil on it and turn it over. Sprinkle on a little salt and pepper some chopped basil and parsley and a little lemon juice and broil for ten minutes without turning.  Some people enjoy it seasoned with jerk seasoning.  http://gritsandgroceries.blogspot.com/2011/04/jerk-chicken.html Salmon has a robust flavour, so you can season it to your choice. Chef Paul Prudhomme has a wonderful commercial product called Magic Salmon Seasoning which I sometimes use.

We usually put our broiled wild salmon fillets on a dressed salad, but you can put them over pasta or rice if you wish. Or try this special wild salmon dish, served on a plate with magnificent side dishes of steamed rice and green beans with almonds.

Salmon Fillet with Spicy Glaze            serves 4

Ingredients

¼ cup of honey

1 teaspoon of oriental 5-spice powder

2 teaspoons soy sauce

½ teaspoon oriental sesame oil

½ teaspoon chili paste (optional but I like it)

2 garlic cloves, minced

4 wild salmon fillets, each about 6 ounces (170gms)

Method

• Whisk the honey, 5-spice powder, soy sauce, sesame oil chili paste and minced garlic
• Place the salmon skin side down on a platter
• Pour the whisked ingredients over the fillets
• Turn the fillets and let marinate 15 minutes
• Put the fillets in a lightly oiled skillet or broiling pan.
• Brush on the whisked ingredients
• Broil ten minutes

There it is- a great tasting wild salmon .This sauce is so fine you could make extra and eat the salmon on steamed rice with the extra sauce.

In case you need a side dish, here is one I like, adapted from The Silver Palate Cookbook

Buttered Green Beans with Almonds

Ingredients                    serves 4

11/2 pounds (680gms) green beans

3 tablespoons melted unsalted butter

1 teaspoon of highest quality olive oil

½ teaspoon black pepper

¼ cup fresh parsley, finely chopped

1 cup sliced almonds

Method

• Blanch the green beans in boiling salted water, about 5 minutes
• Meanwhile, melt butter, add  olive oil, pepper and parsley and mix
• Drain beans and place in a warm bowl
• Sprinkle almonds on top of the beans and then pour butter mixture in
• Toss well and serve

The fresh parsley in the green beans is wonderful. I hope you will try this and the wild salmon dish. . 

In case you are wondering, I stress wild salmon as opposed to farmed salmon because I have seen the feed that farmed salmon eat and it is mostly grain. The farmed salmon are grey coloured and need a feed supplement to acquire the otherwise natural orange shade.  Regrettably, the all-important Omega-3 fat is not as prominent as it should be; instead the farmed fish features Omega-6 fat which most people get too much of already. So, if it is not wild, I avoid it. Brisling, herring and walnuts are also excellent sources of the vital Omega-3 nutrient.

DAIRY DIARY: SOUR CREAM PART III

There are a lot of good uses for sour cream. My Hungarian grandmother used to make a sour cream soup that was delicious, and my beloved spouse loves mushrooms in sour cream. For dessert, you are sure to savor a sour cream pound cake.

Here they are, submitted for your culinary approval.

NANA’S SOUR CREAM SOUP serves 4-6

½ teaspoon caraway seeds
1 ½ quarts chicken stock, reserve a little cold stock for the paste
12 ounces sour cream
1/3 cup of flour
Three slices stale rye bread, cut into croutons
Butter for frying the croutons

· Bring stock to boil, lower heat, toss in the seeds and simmer 15 minutes.
· Stir the sour cream and flour together and add a little cold stock to make a paste.
· Slowly add the paste to the simmering stock and stir until blended.
· Keep stirring until stock thickens.
· Fry the croutons until crisp.
· Serve soup in soup plates or bowls and garnish with croutons.

MUSHROOMS IN SOUR CREAM serves 4

4 tablespoons butter
11/2 lbs mushrooms, sliced
2 large onions, minced
1 cup beef consommé or broth, save a little to mix with flour
2 tablespoons flour
16 ounces sour cream

· Melt 3 tablespoons butter in a large skillet and brown the mushrooms. Remove to a dish.
· Cook the onions in the rest of butter until transparent.
· Add the mushrooms back in, add the broth and simmer.
· Take the reserved broth and mix with the flour.
· Whisk the paste into the skillet until thickened.
· Add the sour cream and simmer for 5 minutes.


SOUR CREAM POUND CAKE

1 cup butter
1 cup honey
6 eggs
1 teaspoon almond extract
1 cup sour cream
2 3/4 cups flour, sifted
½ teaspoon baking soda

Preheat oven to 325 degrees Fahrenheit

· Cream the butter and honey in a large mixing bowl.
· Beat in the eggs, one at a time
· Add the extract and sour cream and beat well
· Mix in the flour and baking soda
· Pour the batter into a well greased, flour dusted 9 inch springform pan.
· Bake 1 ½ hours, a knife inserted in center should come up clean.
· Let it cool in the pan 10 minutes before removing, at which time you could frost it if you wish.

A simple frosting of 1 cup honey, 1 cup cream cheese plus 1 teaspoon vanilla extract (or almond) is nice. Beat all together and use at once. If still not rich enough, add nuts and apply to cake quickly after mixed.

These sour cream excursions are a delight to the taste buds, but perhaps best not all at one sitting. Please enjoy responsibly.