Makes 4 to 6 servings
Natural liquid hickory smoke seasoning, tamari soy sauce, mustard and ground chipotlé infuse salmon with a rich, smoky flavor and fragrance—without preservatives, additives or excess sodium. You can assemble and cook this dish in mere minutes. Round out the meal with stir-fried leafy greens, mixed vegetables or a crisp green salad, along with brown rice, organic polenta, roasted sweet potatoes or baked potatoes.
Note: Double the recipe for more people or meals, but do not double the water. Use only enough to barely cover the bottom of the skillet.
- 4 center-cut salmon fillets or steaks (1¼ to 1½ pounds total)
- 1½ cups filtered water (or enough to fill the pan to a depth of ¼ inch)
- 1 bay leaf
- 2 teaspoons dry mustard powder
- ⅓ to ½ teaspoon ground chipotlé (start with less unless you like it hot)
- 2 to 3 teaspoons Natural Liquid Hickory Smoke Seasoning
- 1 to 2 tablespoons organic tamari soy sauce
- Rinse fish, pat it dry, then set it aside. In a 12-inch skillet, combine the next six ingredients (water through tamari). Arrange the pieces of fish in the skillet without overlapping them. Cover the skillet and bring water to a boil.
- Reduce heat; simmer fillets 7 to 9 minutes, steaks 8 to 12 minutes, or until a thin-bladed knife penetrates with little or no resistance and the fish appears almost the same color throughout. (It will continue to cook after you remove it from the heat.)
- Transfer the fish to plates with a slotted spoon. Simmer the remaining liquid to reduce it to about 1/4 cup, then spoon it over fish and serve. Or cover and refrigerate the fish for later use, within two days. Freeze the rest.
The above recipes are adapted from The Garden of Eating: A Produce-Dominated Diet & Cookbook by Rachel Albert-Matesz & Don Matesz (Planetary Press, 2004).
Rachel Albert-Matesz is a freelance food and health writer, cooking instructor and personal chef who lives in Phoenix. For more information about the book, classes and services, visit www.TheGardenOfEatingDiet.com .
Click here for the original article, The Magic of Mustard.