I thought before that salmon can be eaten raw only. That was why I was not interested in eating it. Then when we dined in one restaurant (I forgot the name) in Hong Kong years back, I tasted the real salmon. Hmm so tasty! That was why from then on I always dream of that pink-hued fish. Yeah, dream only because salmon is very expensive. Still, whenever we eat at Sakae Sushi, there is always salmon on our table. Now that my husband recovered from stroke, I see to it that there is a salmon dish for him at most two times in a week not minding its high price but thinking only of its taste and nutritional value. I also learnt to cook salmon in a variety of ways. Just last night, I cooked salmon for him and for all of us too. So, please continue reading and learn more about my tasty salmon recipe as patterned from a book I bought from the hospital pharmacy titled Tasty Meals Made Healthy and copyrighted by The National Kidney Foundation.
200 g salmon fillet, 6 pieces
2 tbsp honey
1 tbsp garlic poeder
2tbsp olive oil
1tbsp hot water
1tbsp lemon peel grated
pan salt/pepper season to taste
Method of Preparation
1. Place honey, lemon peel, garlic powder and hot water in a small bowl and whisk until well blended. Brush the mixture to coat the salmon fillets on both sides and marinate for 45 minutes in the refrigerator.
2. Season the fillets with salt/pepper. heat olive oil in a skillet over medium heat.
3. Carefully place the salmon fillets into the skillet and cook for about 4 minutes. Carefully turn the fillets once using a spatula. Reduce heat to medium-low if necessary; cook the fish till it flakes easily using a fork.
4. Garnish the salmon fillets witha sprig of fresh chopped lemon leaves ans serve warm.
(With my version, I forgot to reduce the heat that was why my salmon fillets were not that perfectly coloured, but I tell you, the taste remained the same. )
I learnt more information about the fish salmon from www.whfoods com. Here they are:
Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acids. As their name implies, essential fatty acids are essential for human health but because they cannot be made by the body, they must be obtained from foods. Fish contain a type of essential fatty acid called the omega-3 fatty acids. Wild-caught cold water fish, like salmon, are higher in omega-3 fatty acids than warm water fish. In addition to being an excellent source of omega-3s, salmon are an excellent source of selenium, a very good source of protein, niacin and vitamin B12, and a good source of phosphorus, magnesium and vitamin B6.
Protection against Stroke
Eating fish, such as salmon, as little as 1 to 3 times per month may protect against ischemic stroke (a stroke caused by lack of blood supply to the brain, for example, as a result of a blood clot), suggests a meta-analysis of 8 studies published in the July 2004 issue of Stroke.
Data on nine independent groups participating in eight different studies found that, compared to those who never consumed fish or ate fish less than once per month, risk of ischemic stroke dropped:
9% in those eating fish 1 to 3 times per month
13% in those eating fish once per week
18% in those eating fish 2 to 4 times per week
31% in those eating fish 5 or more times each week