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Pacific Northwest Salmon

Growing up in the Pacific Northwest it would seem that a love of salmon would be in my DNA, but unfortunately I didn’t fall for the Omega-3-filled fish until adulthood. Now I look forward to its bright pink flesh and eagerly hope that an appreciation for our region’s mascot will become engrained in my children.

Why? Well, because first (and this is always my priority when it comes to food) it’s delicious, delicate in flavor, far less “fishy” tasting than other fish, and lends itself to a wide variety of ingredients (like my Thai take on Salmon Chowder in this issue’s recipe). Also, it’s incredibly nutritious, particularly if you enjoy wild salmon, which is lower in fat and calories than farmed salmon and is higher in iron, potassium, and zinc.rowing up in the Pacific Northwest it would seem that a love of salmon would be in my DNA, but unfortunately I didn’t fall for the Omega-3-filled fish until adulthood. Now I look forward to its bright pink flesh and eagerly hope that an appreciation for our region’s mascot will become engrained in my children.

In the summertime, when the grill is always at the ready, I love to slather my salmon with mayonnaise, brown sugar, salt, and a good bit of lemon. Now, I realize that that sort of treatment may negate all the health benefits of salmon, but those concerns melt away as the sugar caramelizes, the lemon brightens and the mayonnaise creates a rich sauce, coating the perfectly flaked salmon. This time of the year salmon makes a healthful addition to a hearty and warming soup.

Chowder isn’t often thought of as health food, but this version uses coconut milk as its base instead of cream and is scented with lemongrass, ginger, and lime leaves (lime zest works in a pinch if lime leaves are too hard to find). To put this soup over the top, we finish with a piece of salmon skin crisped in a hot skillet and seasoned with salt. The perfect crunch to this satisfying soup.

No matter the season, salmon is a great place to start for a simple, healthful, and delicious weeknight meal.

by Ashley Rodriquez
Chef, food blogger, & full-time mom

notwithoutsalt.com

 

THAI-STYLE SALMON CHOWDER WITH CRISPY SALMON SKIN

Serves 4 to 6

Ingredients:

2 tablespoons oil

4 ounces shiitake mushrooms, stems removed, thinly sliced

3 garlic cloves, minced

2 inch piece of ginger, peeled and minced

1 tomato, roughly chopped

1 red bell pepper, large dice

2 stalks lemongrass, outer layer removed and cut into 3-inch pieces

10 kaffir lime leaves

1 quart chicken stock

1 can ( 13.5 ounces) coconut milk

8 ounces salmon, skin removed (but save for later), cut in 1/2-inch pieces

1/4 cup fish sauce

1/4 cup lime juice

For serving: Cilantro Lime wedges Crisped salmon skin

Directions:

Set a large pot or Dutch oven over high heat. Add the oil and heat until it starts to shimmer.

Sauté the mushrooms until deeply bronzed, about 7 to 10 minutes.

Add the garlic and ginger and cook until fragrant.

Stir in the tomato, bell pepper, lime leaves and lemongrass. Cook until the tomatoes soften and release their juice and the bell peppers start to wilt.

Add the chicken stock and coconut milk and bring the whole pot to a simmer. Reduce the heat to keep a steady simmer for 15 to 20 minutes.

Add the salmon, fish sauce and lime juice and cook for just a minute or two, until the salmon is just cooked. It will continue to cook with the residual heat so be mindful of that.

Taste and adjust the seasonings to your liking. I tend to like the soup very bright and sour so you may want to start with a bit less fish sauce and fresh lime juice.

Garnish with fresh cilantro and lime wedges. To crisp up the salmon skin add a small splash of oil to a large cast iron pan or skillet. Add the salmon skin to the pan set over medium high heat and cook until the sizzling steadies and decreases. Flip and do the same to the other side, about 3 minutes per side. Add a small pinch of salt to the skin. Cook until crisp.

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March to Health

Reposted from a March 2014 newsletter.

Here we are in March, where days of sun give hope for spring and colorful crocuses push through the stiff dirt in protest of those long dark winter days. It’s also the month where we’re focusing on health.

I was asked to talk to you all about my tips for how I stay healthy and to be perfectly honest, at first I laughed. Me, talk about health?! I ate ice cream last night and have a roll of cookie dough lounging in the the fridge because you never know when the urge might strike. And then I started thinking a little deeper, beyond my sugar cravings, and realized that I do have a lot to say on the subject.

First of all, I have no rules. There was a time when I put a lot of limits on the way I eat. You know what happened? All I could think about was food. All day long I would sit, hungry, dreaming about the food I told myself was off limits. I’m terrible with rules. Give me a rule and I’ll obsess over it. I thought about food day and night and yet never felt satisfied. I limited myself so much that it became my obsession. When I broke a rule I felt terribly guilty and shameful. These rules took the joy out of food and nearly made it my enemy.

With a diet of no rules, however, I can think more clearly about eating that cookie. Do I really want it? Today, maybe yes. But I don’t sit around dreaming of the cookies I can’t have, so I don’t crave them nearly as much. When I do enjoy them, I savor it—feeling good about its sweetness. I don’t fret over the calories. I enjoy the moment and move on.

I also listen to my body. I know that I feel much better when I eat meals laden with fresh produce. There’s no denying it. I feel strong, alert, energetic and healthy. I like that feeling. So when I’m not feeling those things, I take it as a sign that I need more vegetables and good food. Those are the times when I pack the blender with fresh spinach and toss in an apple, carrot and lemon juice.

When you listen to your body you are also aware when it says, “I’m done.” There’s no need to keep eating when I’m full. Again, when there are no rules it’s much easier to avoid overeating because you have no reason for an unhealthy binge. You’re free to stop and look forward to the next meal when you’ll feel hungry again.

I practice radical moderation. What’s so radical about it? Sometimes even my moderation needs moderation. I’m a firm believer in Julia Child’s great quote, “Everything in moderation, including moderation.” There are vacations, birthday parties and holidays which make healthy eating difficult. Enjoy the party then the next day, recover with salad. I’m not talking about plainly dressed greens here. Even salads can be fun (see recipe on back).

Just like everything else in life, it’s all about the little decisions. Do I really need to find the closest parking spot? Why don’t I take a few moments to walk around the block? Is that second latte the best idea? One cookie really is enough, mostly. These little decisions add up to big changes over the course of a few months, years and a lifetime. It’s not about big, radical changes that fall by the wayside before dinner is ready. It’s about a lifetime of little decisions that value yourself, your health and the health of your family.

One last thing before you go make the salad. People often ask how I teach my kids about health. I live a life following the advice I just gave you. My kids are watching. They see me choosing to walk to the store rather than drive, they see me happily enjoying a produce-packed smoothie and a colorful salad for dinner. They also see me enjoying a bowl of ice cream. I want my kids to see food for the gift it is. Not a burden or a set of rules that need to be governed. My desire is for them to respect food and to love their bodies well. I teach them by doing the same for myself.

Ashley Rodriguez

Food Blogger ~ www.notwithoutsalt.com

 

Recipe from Ashley’s new cookbook, Date Night In is available on Amazon.com: Date Night In: More than 120 Recipes to Nourish Your Relationship. Recipe used by permission.

KALE WITH APPLES, CURRANTS, AND WARM PANCETTA VINIAIGRETTE

Ingredients                                                                                                                            Serves 2

4 ounces (110 grams) pancetta, cut into 1/4-inch cubes

1 bunch Lacinato kale or spinach

2 tablespoons olive oil, divided

1 small shallot, finely minced (1/4 cup or 40 grams)

1 teaspoon Dijon mustard

2 teaspoons red wine vinegar

1/2 apple, unpeeled and diced (I like something tart and crisp, like Pink Lady or Granny Smith)

1/4 cup (35 grams) dried currants

2 teaspoons freshly squeezed lemon juice (from 1/2 a small lemon)

Shaved Parmesan, for finishing

 

Instructions

  • Add the pancetta to a large sauté pan set over medium-low heat. Cook until brown and most of the fat has rendered, about 10 minutes.
  • Add the pancetta to a large sauté pan set over medium-low heat. Cook until brown and most of the fat has rendered, about 10 minutes.
  • While the pancetta cooks, wash the kale, remove the tough inner ribs, and cut into 1-inch ribbons.
  • Once the pancetta is brown, add 1 tablespoon olive oil and the shallots and cook 5 to 7 minutes, or until the shallots are golden around the edges and cooked through.
  • Remove the pan from the heat and whisk in the remaining 1 tablespoon olive oil, mustard, and red wine vinegar.
  • Pour the warm vinaigrette over the kale. Add the apples, currants, and lemon juice. Toss to combine. Use a vegetable peeler to shave large, thin wisps of Parmesan over the salad to finish.