Around here, we are trying to eat healthy and be healthy! One thing we are doing is walking 3 miles a day. There are a lot of steep hills around here that make this a bit challenging but, we are up to it. I love that my wonderful husband is joining me in this venture 🙂
One of the wonderful things about being out and walking right now is the emergence of SPRING! The colors literally change from day to day. We noticed so many more Dogwoods today than we did a couple of days ago. I’ll post some of those tomorrow.
We are also trying to eat healthier. This is not so bad, because, I love to cook and I look at this as a challenge. One of the healthiest foods, apparently is salmon. My own experience with salmon, growing up, was salmon patties. I love salmon patties! I’ll get Mama’s recipe and post it as well.
We love to grill around our house, and I found some wonderful grilling tips for salmon from greatsalmonrecipes.com:
# Make sure that the cut of fish is suitable, some nice salmon steaks or cutlets, thick salmon fillets or a whole salmon is ideal.
# If you’re using a whole salmon, make 2 or 3 slashes in each side of the fish to speed up the cooking process and place the fish further away from the source of heat to prevent it buring too much before it’s properly cooked.
# Never salt the salmon before you cook it, all this does is draw out the very juices that you want to keep in but by all means use pepper, herbs, rubs and marinades to vary the flavour.
# Take your fish out of the fridge beforehand so that it has a chance to reach room temperature.
# Turn your grill
on at least 5 – 10 minutes before you intend to cook the salmon, if you’ve decided to have a barbecue (in the UK this is always a risky option on account of the famously fickle weather) it will need to be lit at least ½ hour before you intend to cook to allow the flames to die down and the charcoal to become grey.
# Oil your fish – not the grill! – This is extremely important, if you oil the grill your fish will stick.
# Try not to move the salmon around too much once it’s been put on the grill or Barbecue, leave it until there are bar marks on it and then give it a quarter turn, that way you’ll end up with a professional looking lattice mark. Once one side is done, flip it over and repeat on the other side.
So, here’s to your health! Enjoy!!!!
Today’s Lagniappe: Asian Grilled Salmon
From the fabulous Ina Garten – a great recipe for the grill!
1 side fresh salmon, boned but skin on (about 3 pounds)
Ingredients
For the marinade:
nocoupons
* 2 tablespoons Dijon mustard
* 3 tablespoons good soy sauce
* 6 tablespoons good olive oil
* 1/2 teaspoon minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
Balancing Beauty and Bedlam’s Tasty Tuesday
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