Eating Well: Sage Salmon

<p>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. <em>Serves 4.</em>
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<p>• 1 large salmon fillet (1 1/2 pounds)<br />
• 1/2 teaspoon salt<br />
• 1 handful fresh sage leaves or 1/4 cup dried leaves<br />
• 1/4 cup dry white vermouth, or 2 tablespoons lemon juice<br />
• Sorrel</p>
<p>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.</p>
<p>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.</p>
<p>3. Serve on a bed of sorrel.</p>
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<p>
<em>Debbie Whittaker demonstrates her healthy cooking style as the “</em>Herb Gourmet<em>” in Denver, Colorado.</em>
</p>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/eating-well.aspx”>
<strong>Eating Well: The Herbal Path To Daily Health</strong>
</a>.</p>

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