HOLISTIC CHEF EDDIE'S TIP OF THE DAY #107

I guess I needed the time away from this Blog to come back and say I'm fired up.  My creative juices are working overtime.  I'm coming up with some incredibly life saving, immune building recipes such as VIETNAMESE SALMON & VEGGIES WITH RICE.  This recipe includes 7, yes 7 Superfood ingredients.  You can certainly use Rice Noodles instead of Rice in this recipe.  Let's look at the superfoods we're using for this dish.  They are:  Shitake Mushrooms, Ginger, Bell Peppers, Salmon, Garlic, Scallions and Limes.  Yesterday I explained the importance of Mushrooms, Garlic and Onions (Scallions).  I won't repeat them but will start out with Ginger which has been used to fight off illness such as colds and flu.  It is an anti-inflammatory, anti- oxidant, reduces muscle pain and soreness, lowers risk of heart disease and among many other things is one of the healthiest spices on the planet.  Next are Bell Peppers which are an excellent sources of vitamins C and A–antioxidants that neutralize free radicals, thus helping to reduce the risk of heart disease, some cancers, and cataracts, and to alleviate symptoms of arthritis and asthma.  Pretty powerful huh?  Moving along. Astaxanthin is a natural antioxidant found in SALMON – it’s a deep red, fat-soluble pigment that helps give Sockeye Salmon its vibrant hue. It’s also one of the world’s most powerful carotenoids, with an ability to quench free radicals that are 6,000 times stronger than vitamin C and 550 times that of vitamin E.  Mackeral, Sardines and other oily fish are also in this category.  Lastly, Limes are among the citrus categrory of superfoods.  They're nutritional powerhouses — high in vitamin C, antioxidants, and other nutrients.  This dish is going to be exquisite.  For anyone who is a fan of Southeast Asian cuisine will love this healthy, immune boosting delight.  Enjoy!!

     VIETNAMESE SALMON & VEGGIES              WITH RICE OR RICE NOODLES

3 Tablespoons Toasted Sesame Oil
1 large Sweet Onion, sliced thin
3 Scallions, sliced thin
3 Garlic Cloves, minced
1" piece of Ginger, minced
1" piece Lemon Grass, minced (from the bulb end)
1 each Red and Yellow Bell Pepper, julienne (cut in thin strips)
4 ounces sliced Shitake Mushrooms
1 Lime, zest and juice
1/4 cup dry White Wine
1/4 teaspoon Red Pepper Flakes (optional but very powerful antioxidant)
1 Tablespoons Braggs Liquid Aminos (gluten free pure soy sauce, no wheat)
1 Tablespoon Vietnamese Fish Sauce
(in any grocery store in Asian foods)
1 pound skinless Wild Caught Salmon, cut in 1" chunks
1/2 cup chopped Cilantro
1 cup raw Brown Rice or 8 ounces Rice Noodles (cooked per package instructions)

1)  In a large skillet heat 3 Tablespoons Toasted Sesame Oil over medium high heat.  Add the Lemon Grass, Ginger, Garlic and Onion. Reduce the heat to low and cover, allowing all of the oils in the spices, Sesame Oil and Onion to combine their juices.  This should take 10 minutes. 
2)  Uncover and add the Bell Pepper strips, Shitake Mushrooms, Lime Zest and Juice, Braggs Liquid Amino, Fish Sauce, White Wine and Red Pepper Flakes (optional but important).  Taste the sauce to see if you need to add any more Braggs, Fish Sauce and/or White Wine.  The key to being a good cook is frequently tasting and adjusting.
3)  When the veggies are crispy and almost done, add the Salmon chunks.  Be careful.  They cook fast and can break apart easily.  It is best to turn them over to cook using a spatula which will get under the chunks instead of breaking them apart.  This should take 2-3 minutes for medium and 3-4 minutes for well done.  Sprinkle all over the Scallions and the chopped Cilantro.  Stir and serve.  
4)  Serve over Rice Noodles or Brown Rice.  Unbelievable!!