Turmeric Citrus Salmon
Have you ever considered the relationship of food, eating, and cooking to personal health and wellness?
“Though there are few peer-reviewed publications, grant monies, books, or biomedical journals entitled “culinary medicine,” there are thousands of peer-reviewed publications, found mainly in mainstream medical journals that form its published research base.
Culinary Medicine, what is it in the modern sense?
Culinary medicine is not nutrition, dietetics, or preventive, integrative, or internal medicine, nor is it the culinary arts or food science. It does not have a single dietary philosophy; it does not reject prescription medication; it is not simply about good cooking, flavors or aromas; nor is it solely about the food matrices in which micronutrients, phytonutrients, and macronutrients are found.
Instead, culinary medicine is a new evidence-based field in medicine that blends the art of food and cooking with the science of medicine. Culinary medicine is aimed at helping people reach good personal medical decisions about accessing and eating high-quality meals that help prevent and treat disease and restore well-being.
A practical discipline, culinary medicine is unconcerned with the hypothetical case, and instead concerned with the patient in immediate need, who asks, “What do I eat for my condition?” As food is condition-specific, the same diet does not work for everyone. Different clinical conditions require different meals, foods, and beverages.
Culinary medicine attempts to improve the patient’s condition with what she or he regularly eats and drinks. Special attention is given to how food works in the body as well as to the sociocultural and pleasurable aspects of eating and cooking. The objective of culinary medicine is to attempt to empower the patient to care for herself or himself safely, effectively, and happily with food and beverage as a primary care technique.” … Excerpt taken from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4739343/
Our desire and need for more healthy food options and choices collide as we battle an unknown and unseen disease globally. As such we believe it is an opportune time to share some knowledge passed down in our family and that exists in varying forms the world over of how we can use medicinal herbs in our cooking to help maintain good health while giving our bodies needed elements to do its work.
I must say that I am loving this new trend as revives our enthusiasm for additive-free organic food, home gardening, supporting local agriculture, buying and supporting local economies including farmers’ markets while ensuring wealth gets to stay among the general populace.
Today while working with Salmon, we share how we use herbs that boost immunity, helps the body fight viral infections, neutralize acid among other benefits.
Poaching is considered to be one of the most healthy ways to prepare salmon, one of the most delicate, omega-rich fish, as it guarantees moist, tender flesh. This method is ideal for fillets.
Salmon can also be broiled, baked, smoked, fried, roasted or grilled. If you are unfamiliar with preparing salmon we have answered some frequently asked questions below.
How do we know when Salmon is finished cooking?
It will change from translucent (red or raw) to opaque (pink) as it cooks. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done. It should not however, look raw.
Should you wash salmon before prepping for cooking?
Yes, or at least usually. I recommend quickly rinsing salmon fillets in cold running fresh water just before cooking. Then pat the fish dry with a paper towel. Very fresh salmon fillets do not benefit from a rinse, but salmon with a little, or a lot of age such as what you would get in the supermarket will benefit.
What is the white gunk that oozes out of salmon as it cooks?
The totally harmless, but wholly unappetizing white gunk that seeps out of salmon filets as they cook is just coagulated protein — also known as albumin. (Not to be confused with albumen from egg whites).
Some of the herbs and ingredients we will be using include turmeric, plantain peel powder, ginger, dried lime and lemon, sea salt, coriander, cumin, dried celery, oregano.
Turmeric Citrus Sweet Chili Salmon
2 tbsp Green onions
5/8 cup Flauriel sweet chili sauce
Baking & Spices:
1 Pinch Salt/black pepper/dried plantain peel powder
Orange peel powder
Turmeric n ginger blend
Cooking spray/olive oil
salmon fillets, skin on or off
In a baking dish, lay down salmon fillets in a row.
Combine the pinch of salt, black pepper, plantain peel powder and orange, turmeric ginger blend top with 2 tbsp Flauriel Sweet chili sauce.
For each fillet brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides.
Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
Turn on oven’s broiler on High and position top oven rack 5″ – 6″ below the heat source.
Line large baking sheet with unbleached parchment paper, spray with cooking spray or brush parchment with oil and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Flauriel’s sweet chili sauce.
Return to the oven and broil for another 5 minutes or until salmon has caramelized.
Serve hot garnished with green onions, extra sauce (if desired) with your choice of starch and vegetables on the side.