Eating Well: Sage Salmon


| March/April 1998





Salmon is a good source of omega-3 fatty acids, which keep the digestive system properly tuned. Sage is rich in antioxidants and stimulates digestion. Serves 4.

• 1 large salmon fillet (1 1/2 pounds)
• 1/2 teaspoon salt
• 1 handful fresh sage leaves or 1/4 cup dried leaves
• 1/4 cup dry white vermouth, or 2 tablespoons lemon juice
• Sorrel

1. Rinse the salmon, cut it into serving-sized pieces, and set aside. Fill a large skillet with enough water to cover the salmon. Add the salt and sage to the water, and boil for 5 minutes. Add the vermouth or lemon juice, stir, then lay the salmon flat in the pan. If the water doesn’t slightly cover the salmon, add a little water.

2. Bring the liquid to a near boil, then simmer for 10 minutes. To assure that the dish is ready to eat, press on the top of the salmon. If it resists pressure slightly, it’s done.

3. Serve on a bed of sorrel.





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