Note: French version of this post is here on my other food blog La cuisine de Babeth.
After all the craziness and the non-sense calories wise and long-preparation wise in our plates and kitchens during the holiday season, let's go back to more simple and healthy cooking, would you?
Also I should mention that the recipe I'm about to reveal will not create too many dishes to clean. I love that part.
Let's be serious here and talk about the beneficial effects of salmon and also restrictions. Salmon is an oily fish fully loaded with OMEGA 3 polyunsaturated fatty acids and vitamins. If you're not been living in a cave for years you know that OMEGA 3 fatty acids are good for your health. But also with human pollution you shouldn't eat too much of oily fish, that's a shame - but true - and can be dangerous. Dioxins and PCBs (polychlorinated biphenyl) can be present in oily fish and may jeopardize your health if you're eating a very large amount and for a long period of time oily fish.
But there is no reason to stop eating farmed salmon or other fish, or once in a while wild salmon.
Anyway my recipe is light and healthy.
Cooking fish in papillote leave it moist and flavorful without any added fat.
Ingredients: (for 2 persons)
- 2 salmon steaks (with or without skin)
- 1/2 green bell pepper (you may take a red or a yellow one!)
- coriander seeds
- Dijon mustard
- dairy cream (15% fat)
- herbes de Provence
- salt and pepper
1- Pre-heat the oven at 425F.
2- Rinse, remove the seeds and cut the bell pepper into small squares.
3- Place the salmon on a parchment paper.
4- Spread about 1 tablespoon on mustard on top, and some dairy cream.
5- Add bell pepper cubes , sprinkle herbes de Provence, salt and pepper and few coriander seeds.
Note: I served it with rice cooked in miso-water and radish sprouts.
Note: French version of this post is here.