Raspberry Miso Glazed Salmon with Cabbage Slaw

I’ve come to the conclusion that there are two kinds of people: those who like Valentine’s Day and those who could do without it.

I belong to the former. 

Don’t get me wrong, I completely understand the argument that Valentine's Day is simply another reason to spend money (it feels like we just finished the holidays, doesn't it?) and can lead to unnecessary pressure or expectations in an already pressure-filled world.

But, in my opinion, I feel that if there's one thing worth celebrating, it's love. And I'm not just talking about romantic love, I'm also talking about family love, friendship love, and self love.

I’ve actually never really done anything incredibly elaborate on Valentine’s Day. When I was single, going to sushi with my friend, Sammy and then watching a marathon of Friends tops my list of most memorable. And since being in a relationship with Evan, spending the day at the beach or going out for a casual dinner is my favorite way to celebrate.

It could be that I just like having something to look forward to in the middle of February (and a reason to decorate my condo with pink hearts, let’s be honest).

I’m a summer person through and through so after Christmas is over, these next few months seem to drag a little slower than the others. But, Valentine’s Day, and all the subsequent red and pink decorations have the ability to make me happy.

Even if you fall into team “I Boycott Valentine’s Day,” this dinner is something special you can make for your loved one, family member, friend, or yourself just because. 

I hope you love it. 

Raspberry Miso Glazed Salmon with Cabbage Slaw

Makes 2 servings

For the Fish:

2 - 4 oz. pieces salmon

1 teaspoon mild miso paste

1 teaspoon maple syrup

1 teaspoon raspberry sauce*

2 teaspoons canola oil

salt and pepper

For the Slaw:

1/2 cup finely shredded cabbage

1/4 cup corn

1/4 cup black beans

1 tablespoon cilantro, finely chopped

1 scallion, thinly sliced

1 teaspoon honey

1 teaspoon lime juice

1 teaspoon raspberry sauce*

*We make the raspberry sauce by warming frozen raspberries (over the stove or in the microwave) until they soften, stirring to make a consistent texture, and then pushing the raspberries through a strainer to remove the seeds.

Directions:

1. Preheat grill or grill pan.

2. If using outdoor grill, place fish on two layers of foil, turning up on the edges to create a small tray.

3. Mix together miso, maple syrup, raspberry puree, and canola oil, and pour over fish. Season with salt and pepper. Allow to marinade while you make the slaw.

4. Whisk together honey, lime juice, and raspberry puree in medium bowl until smooth. Add cabbage, corn, black beans, and scallion and toss together.

5. When grill or pan is hot, add the fish (on foil tray if using outdoor grill or skin side down if using pan). Cover and cook for about 8 minutes for 1" piece of fish.

6. Place slaw on center of plate and top with fish. Drizzle with extra raspberry puree.

Enjoy, preferably with those you love.

Disclaimer: While Lisa and I are consulting dietitians for the National Processed Raspberry Council, we are are sharing this recipe on our blog simply because we love it.

Heart Healthy Citrus Salmon

With Valentine’s Day just around the corner, we think you should put aside all the unnecessary pressure and heightened expectations the day often brings. Simply think of Valentine’s Day this year as a good excuse to share a delicious meal with someone you love – or even to make a delicious meal just for yourself!

 

And let's face it, a delicious meal usually involves some fats. It wasn’t long ago when everyone was afraid of fats – they were thought to be responsible for weight gain as well as being the culprit for causing disease. Now, we know better!  Food scientisits and registered dietitians now know that it’s not so much the amount of total fat that clogs your arteries; it’s the type of fat you choose.

 

Take salmon, for example. Salmon is a rich source of omega-3 fatty acids - a type of polyunsaturated fat, found mainly in cold water fish like salmon, herring, mackerel and halibut. Omega 3s help to lower blood pressure and reduce the level of triglycerides (fat) in the blood.

 

And now, for a recipe.

 

Citrus Baked Salmon

Salmon and is oh-so delicious when paired with citrus flavoring. Oranges and lemons are in season this time of year and boast high levels of Vitamin C –the most well-known antioxidant for promoting a healthy immune system. High citrus-fruit intake is also linked with a 40 to 50 percent reduction in risk for several cancers.

 

 

 

Serves 4

4 (4 ounce) wild skinless salmon fillets

1 tablespoon olive oil
Sea salt, to taste
Lemon pepper, to taste
Juice of one lemon
4 slices fresh lemon
4 slices fresh orange
4 sheets of aluminum foil

 

Preheat the oven to 350 degrees F. Coat both sides of the salmon with olive oil. Season with lemon pepper and sea salt. Place the salmon fillets into the center of each piece of aluminum foil. Squeeze a small amount of lemon juice over each fillet. Cover each fillet with one slice of orange, one slice of lemon.

Fold the sides of the foil over the fish, covering completely and sealing the packets closed. Place the foil packet in a 9 x 13 baking pan. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet.

Bake for approximately 30 minutes in the preheated oven, or until salmon is cooked through. You may need to open one of the packets to check.  Serve immediately.

 

 

Enjoy this Valentine’s Day recipe for yourself, or with the one (or ones!) you love.

These seasonal tips & recipe were featured in the February 8th issue of

The Health & Family Guide for The Santa Clarita Valley Signal.

For more “In Season” tips & recipes, pick up the next issue of

he Health & Family Guide on March 8th.

 

Market Basket

We talk a lot about the benefits of eating seasonal, real foods and of preparing simple, delicious dishes that allow you to be fearless in the kitchen and enjoy your own party—like this Blackberry, Peach and Hazelnut Crumble.

This weekend, I headed to our community food co-op without anything in mind for dinner, ending up filling my basket with what looked good—fresh wild sockeye salmon, juicy, local peaches and tart yellow tomatoes, crisp swiss chard and heirloom cauliflower.  The basket inspired this recipe.

Seared Salmon with Grilled Peach Salsa

Serves 2

1 peach, halved

1 red onion, peeled and thickly sliced

1 jalapeño, halved

1 cup yellow cherry tomatoes, halved

3 – 4 fresh basil leaves, torn

Zest and juice of one lemon

2 filets of wild sockeye salmon, 4 – 6 ounces each

Zest of one lemon

Extra virgin olive oil

Sea salt

Freshly ground black pepper

Heat an outdoor or indoor grill to medium high.  Drizzle the peach, onion and jalapeno with olive oil and season with salt and pepper.  Grill the peach and jalapeno just until grill marks appear.  Grill the onion slices until onion is tender and starting to char.  Remove from grill, chop peach and onion into medium-small dice and add to a bowl. 

Be careful with chopping, because the vegetables will be slippery!   

Remove the seeds and ribs from the jalapeno, if desired, and add to the bowl.  Add halved cherry tomatoes, torn basil leaves and the zest and juice of one lemon.   Stir together.  Season with sea salt and freshly ground black pepper, to taste.

For the salmon, heat a grill, cast iron skillet or salt block over medium-high heat.  Season salmon with sea salt, freshly ground black pepper and lemon zest.  Cook eight minutes (four minutes each side) for medium and nine minutes for medium-well.

I served this with sauteed swiss chard and roasted cauliflower, because that was what looked good at the market.  Change your plate any way you like!

All dinners are more delicious eaten outside with someone you love.  And candles and flowers don't hurt either.

 

You can easily alter this recipe, using whatever looks good at the market that day.  Salmon not in season? Use a pork chop.  Peaches not in season? Use mango and avocado.  Don’t like basil?  And cilantro.  The recipe is more of a method for using seasonal foods than an actual recipe.

Also, the salsa is delicious the next day.  Add feta or goat cheese and turn it into a salad.  With a slice of good crusty bread, that’s lunch.