Food on the Table

We all know that fish is good for us, but sometimes it is not well received by our picky eaters.  A few weeks back, I featured a recipe with halibut using a fruit salsa, which is a trick I use often.  Using something sweet like fruit makes everything taste better, even if it is fish!  This week I use a citrus sauce to liven up salmon, which is one of the healthiest foods out there.

Salmon is considered to be extremely healthy due to the fish’s high protein and high vitamin D content.  It is also high in Omega-3 fatty acids which are considered “brain food.”  The health benefits of Omega 3’s are numerous, including reducing the risk of heart disease as well as boosting our immune systems.

Salmon is sold in many different forms.  You can buy a whole salmon, salmon steaks, or fillets.  It is also available frozen, canned, dried or smoked.  There are many varieties of salmon.  Most are either wild caught or farm raised.  Wild caught salmon is said to be higher in Omega 3’s and in general, a healthier choice.  I have used both for various applications and find that I prefer the wild caught salmon.

As with any seafood, you should always buy from a reputable source – preferably a place that is getting fresh seafood daily.  When choosing salmon, you should always look for bright pink flesh and it should never have a fishy smell.  Some varieties of salmon will need to have the pin bones taken out, which your fish guy can do for you.  When storing salmon, it is important to keep it very cold.  The optimal way to store it in your refrigerator would be to keep it on ice on the bottom shelf and replenish the ice as needed.  If the fish was just caught, it can stay fresh in your refrigerator for approximately four days.  My general rule of thumb though is, to buy fish the day you are going to use it.  This way you are sure you are using the freshest salmon possible.

For this week’s recipe, I chose Salmon with Citrus Sauce.  It is a perfect light summertime meal.  The citrus sauce is tangy and sweet and would go well over any fish.  If you don’t think you can get your family to possibly try salmon, the sauce would still be great over grilled chicken.  A great side dish with this would be some couscous with toasted pine nuts mixed in or some simple roasted vegetables.  Bon Appétit!

Salmon with Citrus Sauce

Servings:  4

4 salmon fillets (5-6 ounces each)
1 ruby red grapefruit, juiced and zested
1/2 lemon, juiced and zested
1 orange, juiced and zested
2 tablespoons butter
1 shallot, chopped fine
1 inch piece of ginger, peeled and grated
2 tablespoons honey
Pinch cayenne
6 leaves basil, chopped
1 tablespoon butter

Preheat oven to 350 degrees.  Season salmon with salt and pepper. Place in baking dish and bake 12-15 minutes until fish flakes easily with a fork.  While salmon is cooking, prepare the sauce by sautéing the shallot in butter until soft.  Add ginger, grapefruit juice, lemon juice, orange juice, honey and cayenne.  Reduce about 10 minutes until sauce gets to a saucy consistency.  Pull salmon out and right before serving, Add basil, a pinch of all the zests and the last tablespoon of butter into sauce off heat.  Swirl until butter melts and serve over salmon.

What is your no-fail recipe for your picky eater?  Link up and tell us!

Related posts:

1. No Whine Wednesday: Grapefruit is Great
2. No Whine Wednesday: Just for the Halibut
3. No Whine Wednesday: Jicama