Thursday, June 2, 2011

food for feet: Injury Food.

Here is the dish I used for the Food For Feet Article that is featured on Blade or Die.  Check it out. (Please)

Photo: Kruise Sapstein

Blackened Salmon, Orange Broccoli, with Ginger - Almond Brown Rice.  

Yield: 2 people



Ingredients                                      Amounts
Ginger, 2 - inch piece                               1 ea.
Brown Rice                                         1 1/2 Cup
Water                                                       3 cups
Sliced Almonds, raw                            1/2 cup

Salmon - 2- 6oz. filets                     12 oz. - 1 pound
Paprika                                                 1 1/2 Tbsp.
Cayenne                                                1 Tbsp.
Dried Thyme                                           1/4 Tsp. 


Broccoli, crown                                       1 ea.
Orange                                                     1 ea.

Salt & Pepper                              To Taste
Olive Oil                                               To Taste

Method
For the Rice
1.  Rinse brown rice to remove any possible foreign debris.
2. Peel ginger root (I prefer to do this task with a small spoon, pretending the edge is a peeler)  and then chop finely.
3. Heat a medium sized pot and coat the pan with oil.  Once oil is warm, drop the ginger just to sweat for about 45 seconds.  (Do not blacken ginger.)  Add the rice and toss to coat each piece with oil.  Add water, toss a pinch of salt in, reduce heat to low, top the pot with a lid, and keep on a low boil till rice is fluffy. (refrain from stirring)
4.  In a separate pot bring 2 cups of water to a boil and blanch almonds for approximately 5 minutes to crisp up.   Test an almond ensuring it is cooked all the way through, before draining liquid.  Toast for a few minutes in a dry pan on high heat till golden brown.  After rice has been cooked fold in cooked almonds. 


For the Blackening Spice
5.  Mix Paprika, Cayenne, and Dried Thyme together.
6.  Check to make sure Salmon has no bones and remove skin if desired.  (this is actually the location for a lot of Omega-3 fatty acids, but, eating the skin is kind of hard, and if you do, make sure its descaled.  I don't want you choking.)
7.  Lay spice mixture out on a flat plate or surface and pat the filet on both sides
8.  In a Saute pan on low heat, that is lubricated with oil, add salmon filet till blackened.  Then flip.  The seasoning should create a natural moisture barrier locking in all the natural flavors and cooking it faster than it would in an oven.

For the Broccoli
9.  Bring a small pot of salted water (enough to submerge the chopped broccoli) to a boil and drop broccoli in for approximately 1-2 minutes or until centers are soft but not mushy.  Drain from water. 
10.  Peel orange removing any white rind off of the skin and julienne.  Juice entire orange into a saute pan and reduce to a glaze, syrup consistency.  Right before it thickens toss blanched broccoli and julienned orange skins into saute pan to marry the flavors.
11. Serve Broccoli with rice and salmon.  Enjoy and get well soon.