For The Health Conscious Who Love Salmon
posted Sunday, 6 December 2009
Many, many years ago I used to teach cooking classes. I loved reading all the cooking magazines each month. Since my eating habits have changed, I really don't make "recipes" anymore, and instead, pretty much eat simple foods. I just got a copy of the magazine Food & Wine and thought I would look through it. I make a big effort to eliminate sugar and white products like flour from my diet, and I didn't think that any of the recipes would interest me.
I was looking through the pages and a particular recipe caught my eye. The dish is Pomegranate-Glazed Salmon with Armenian Rice. The recipe calls for agave nectar which is a natural sweetener. You can imagine how surprised that I was to see this. Another healthy ingredient is extra-virgin olive oil. The dish had fresh lemon and lime juice and grated fresh ginger. I am so impressed, if the rice was brown rice instead of white rice, this would be a really healthy dish.
The article said that Los Angeles caterer Lulu Powers prepares inventive, healthy food for events, like this citrusy tart-sweet salmon. Her book, Lulu Powers Food to Flowers: Simple, Stylish Food for Easy Entertaining, comes out next April.
You can find this recipe on page 95 of the December issue of Food & Wine. I am also typing the recipe for you which follows:
Pomegranate-Glazed Salmon with Armenian Rice
8 SERVINGS
TOTAL: 40 MIN PLUS 1 HR MARINATING
SALMON
1/4 cup soy sauce
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons agave nectar
4 garlic cloves, smashed
1tablespoon finely grated fresh ginger
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
Eight 6-ounce skinless salmon fillets
GLAZE
1/4 cup pomegranate molasses
2 tablespoons agave nectar
2 tablespoons soy sauce
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 tablespoon finely grated lime zest
Salt
1 cup shelled edamame, for garnish
1/2 cup pomegranate seeds, for garnish
Armenian Rich, for serving (recipe follows)
1. PREPARE THE SALMON: Combine the soy sauce, olive oil, lemon juice, agave nectar, garlic, ginger, salt and white pepper in a large, shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
2. MAKE THE GLAZE: Meanwhile, in a medium bowl, whisk the pomegranate molasses with the agave nectar, soy sauce, garlic, fresh ginger and lime zest.
3. PREPARE THE BROILER. Transfer the salmon fillets to a large rimmed baking sheet. Season with salt and brush with half of the glaze. Broil 4 inches from the heat for about 3 minutes, until the fillets begin to brown. Brush the fillets with the remaining glaze and broil for about 3 minutes longer, until richly glazed and the fish is just cooked through. Transfer the fillets to plates. Garnish with the edamame and pomegranate seeds and serve with Armenian Rice.
WINE Tart and lightly sweet, this glazed salmon will go best with a white that has good acidity ad its own touch of sweetness. New Zealand Pinot-the same grape as Pinot Grigio-tends to be made in that style, and the current vintage, 2008, is a fine one. Try the pear-inflected 2008 Mt. Difficulty Central Otago or the nectariney 2008 Nobilo East Pinot Grigio.
Armenian Rice
8 to 10 servings
Active: 15 min; Total: 1 HR
11/2 sticks unsalted butter
3 ounces vermicelli or angel hair pasta, broken into 2-inch lengths (1 Cup)
1/2 cup pine nuts
4 cups long-grain white rice
8 cups chicken stock, warmed
Kosher salt and freshly ground white pepper
1/3 cup thinly sliced mint leaves
In a large pot, melt the butter. Stir in the vermicelli and pine nuts and cook over high heat until golden brown, 3 minutes. Stir in the rice. Add the chicken stock, 1 teaspoon of salt and 1 teaspoon of white pepper. Cover and cook over heat for 25 minutes, intil the rice is tender and the stock has been absorbed. Uncover, fluff with a fork and cover again. Let stand for 20 minutes. Stir in half of the int; season with salt and pepper. Transfer the rice to a bowl. Garnish with the remaining mint and serve right away.
For anyone making this dish, I hope that you enjoy it.
I am a virtual Wellness Coach where coaching is by phone from the comfort of your own home. Sign up for coaching on my website or email me at mywellnesscoach@verizon.net. Contact me for a free consultation.
www.MyPersonalWellness Coach.com
Barbara Leynor
Certified Wellness Coach
P.S. If anyone makes the Pomegranate-Glazed Salmon with Armenian Rice dish, let me know how it turns out.
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