Grilled Ginger Salmon, Sugar Snap Peas, and Citrus Carrots and Sprouts

Fish. There's a lot to be said about it.

I don't much care for seafood. However, fish is really good for you. Salmon, in particular, is high in Omega-3 fats. This is a fat that our body requires yet can not manufacture on its own, making it necessary to get this vital nutrient from other sources. Omega-3 is "good" fat.

The numerous benefits of this essential fatty acid include the reduction in the risk for fatal heart arrhythmia since omega-3 acids increases heart rate variability, a measure of heart functionality. It also helps lower triglycerides which are linked to cardiac diseases while boosting HDL cholesterol, the good cholesterol. It has also been shown to help control high blood pressure, which in our house is a concern.

It acts as an anti-coagulant, therefore reducing the risk for stroke. Omega-3 is also good for our brain. The brain is composed of more than 60% structural fat. The fatty acids found in fish like salmon help to move nutrients across the fatty membranes of our brain cells and help to eliminate the wastes. Related studies also show that cognitive related problems such as Alzheimer's, dementia and even behavioral disorders can be improved by the consumption of omega-3 fatty acids. Studies are also starting to show that omega-3 may also help reduce the risk of colon and prostate cancer.

Wow! Almost makes me want to eat it......almost. (I'll stick with supplements.)

With it being summer, you can grill the salmon outdoors too! Woo hoo, make a cook out of it and let that fish stink up the outside rather than the inside of the house. Watch out, tho. You may notice that all of the neighborhood cats may think they're invited to dinner as well.

While I hate peas, I will eat sugar snap peas. Go figure, but for some reason, the taste and smell is much more subtle and therefore more tolerable for me. Peas have a decent amount of protein in them, being legumes, so will pack a powerful nutrient punch. as for carrots and brussels sprouts.....we all know that carrots help our eyes. They are packed full of Vitamin A, among many other nutrients. And those little sprouts.....they are very effective at strengthening the body's immune system. Good stuff, vegetables.

Now if we could only get the kids to eat them!

These recipes are all gluten free, too, if that is something you follow.



Grilled Ginger Salmon

• 1 cup gluten free soy sauce (San J brand is GF)
  
• 1 cup dark brown sugar
• 1 (5 inch) piece of fresh ginger root, peeled and minced
• 1/4 cup olive oil
• 2 cloves garlic, smashed
• 1 (3 pound) whole salmon fillet with skin
• 1 untreated cedar plank

1. Whisk together the soy sauce, brown sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days.
2. About 1/2 hour before grilling, soak cedar plank in water.
3. Preheat an outdoor grill for medium heat, and lightly oil the grate.
4. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank.
5. Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank.

Sugar Snap Peas
59 calories per serving

• 1/2 pound sugar snap peas
• 1 tablespoon olive oil
• 1 tablespoon chopped shallots
• 1 teaspoon chopped fresh thyme
• kosher salt to taste

1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. Bake 6 to 8 minutes in the preheated oven, until tender but firm.

Citrus Carrots and Brussels Sprouts

• 1 pound fresh brussels sprouts, halved
• 1 pound fresh baby carrots
• 1/4 cup butter or margarine, melted
• 1 tablespoon grated orange peel
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 5 drops hot pepper sauce (optional)
  

1. Place brussels sprouts and carrots in a large saucepan with a small amount of water; cover and cook until tender, about 20 minutes. Meanwhile, combine the remaining ingredients. Drain vegetables; add butter mixture and toss to coat.