Dalla Cucina di Laura~
I am absolutely wild for salmon!
Very few foods leave my brain and my tummy so satisfied and happy.
But you must choose wisely, not the farmed and dangerous, color "enhanced", look alike version that contains the synthetic color chemical known as Carophyll. That chemical is designed to look like Astaxanthin, the world's most powerful antioxidant and King of the Carotenoids, which only Mother Nature can provide.
However healthy salmon is a powerhouse of nutrition!
Read more here: http://articles.mercola.com/sites/articles/archive/2013/04/15/wild-alaskan-salmon.aspx
Seared Salmon with Tangerine Beurre Blanc
Ingredients for salmon:
4 wild caught salmon fillets, 6 oz each, at room temperature
2 tbsp grass-fed organic butter
1 tbsp fresh lemon juice
1/4-1/2 cup of natural spring water
paprika and sea salt to taste
Slivered or crushed nuts (almond, pecan, or macadamia favored)
1 bunch fresh organic asparagus spears
Ingredients for beurre blanc:
1/2 cup of freshly squeezed tangerine juice, now in season!
1 tbsp finely chopped shallot
1 stick (1/2 cup) unsalted grass-fed organic butter
1/4 tsp Celtic sea salt (I like Selina Naturally)
1 tsp fresh lemon juice
Paprika to taste
4 tbsp of champagne or dry white wine like Sauvignon Blanc, Muscadet (optional)
Salmon may be baked, roasted, seared or poached depending on preference.
I like my salmon in a cast iron skillet with butter, salt and paprika.
I periodically steam it while it's cooking, by adding a little fresh lemon water every minute or two and cover. This keeps the fish soft and moist while still allowing it to sear.
It is also important if you like your salmon medium, as I do, to start with room temperature fillets.
1. Prepare sauce by lightly caramelizing shallots in 1 tbsp butter and a pinch of salt
2. Add tangerine juice and heat to just shy of a boil
3. Reduce the sauce over medium heat, about 3-4 minutes
4. Whisk in 1 tbsp butter, reducing the heat to low
5. Whisk in remaining butter one tbsp at a time and wine if choosing
6. Whisk, whisk, whisk until desired thickness
7. Remove pan from heat and add salt, paprika and lemon juice
8. Drizzle warm beurre blanc over cooked salmon, and serve with wilted spinach or roasted asparagus. Top with your favorite crushed nuts and...Mangia!
Buon Appetito Tutti~ xx
Dalla Cucina di Laura~
I HAVE JUST CREATED THE BEST PESTO SAUCE I HAVE EVER TASTED!!
And I have been making pesto for decades.
What makes this recipe different??
High quality, nutty, buttery FLAX OIL instead of Olive oil, and deliciously toasted pine nuts!
Flaxseed Oil, also known as Linseed oil, has a tremendous source of healing compounds.
It's rich in essential fatty acids (EFAs), and is used to lower cholesterol, prevent/treat heart disease, relieve inflammatory conditions, balance hormone-related problems, (including infertility), control diverticular disorders, and treat acne/eczema/psoriasis and rosacea.
When used in the world famous Budwig Anti-Cancer Protocol, flaxseed oil and organic cottage cheese have a remarkable 90% success rate in reversing and preventing disease!
I include the highest quality Flax Oil in my diet regularly.
Foods Alive is my personal favorite choice!
Learn about the care they take in all products and try them for yourself.
(Use this special coupon code, lauragram20, and receive 20% off your entire first order, thanks to the beautifully generous owner, Michael Moor.)
THE BEST BASIL FLAX PESTO~
2 cups of fresh basil leaves, packed tight
1/2 cup of Foods Alive flax oil (I like more but you decide)
1/2 cup of freshly grated imported Parmigiano-Reggiano cheese
1/3 cup pine nuts
3-4 organic garlic cloves, finely chopped
The fresh-squeezed juice of one small lemon or lime
Celtic sea salt, freshly ground pepper and/or red pepper flakes to taste
(and a dash or two of hot sauce if you're a spicy ragazza like me :)
1. Heat a dry frying pan on the stove until a few drops of water sizzle (med to med-high heat)
2. Add pine nuts and a bit of sea salt and cover, checking every few minutes and flipping until golden brown on both sides (approx 5-7 minutes)
3. Remove toasted pine nuts from pan and let cool
4. In a food processor, place basil leaves and pine nuts, pulsate several times
5. Add garlic, pepper, red pepper flakes and parmigiano, pulsate more.
6. Add flax oil in a stream, slowly while pulsating and voila!
7. Toss roasted vegetables in it, top it over chicken/beef/fish/potatoes/squash or simply use as a dip for crudite!
8. Once you've tasted this pesto you'll want to double, perhaps triple, the recipe and keep it on hand to add to just about everything!
Keep in a glass jar refrigerated, as flax oil is delicate in nature and must stay cool.
BUON APPETITO TUTTI!!
Dalla Cucina di Laura~
QUINOA, (pronounced keen-wa) is a powerfully nutritious seed, not a grain!
It can replace rice, pasta, even most flours, which I will be sharing with you in time.
This dish is fantastic for the crisp Fall season approaching.
1 medium onion finely diced
2 organic carrots diced medium
2 tbsp grass-fed, organic butter
1 cup organic tri-colored quinoa
4 cups organic chicken broth (preferably homemade)
8-10 oz of organic, boneless, skinless chicken breasts (1 inch chunks)
The fresh juice and zest of one orange
1 tsp of paprika, ginger, sea salt
1/4 tsp cinnamon, allspice, coriander, saffron threads (crumbled) and turmeric
1/2 tsp of white pepper
1/2 cup chopped parsley
if you like spicy- add cayenne pepper or your favorite hot sauce
if you like sweet-add a small handful of golden raisins in with carrots and saute
1. Heat butter in pan, add onions and bit of salt, saute until soft.
2. Add carrots, quinoa, broth, spices and bring to a boil.
3. Add chicken chunks raw or sauteed, orange zest and juice, bring to boil again.
4. Cover, reduce heat to a simmer until quinoa is cooked al dente.
5. Remove from stove, add parsley and serve.
Vegetarians may substitute beans for chicken, or add more veggies.
Paleo plans may substitute roasted lamb or dark meat chicken & add butter.
Buon Appetito Tutti!