Salmon: Wild Salmon is really such an amazing protein source. Salmon is packed with Iron which carrys oxygen to blood cells, Calcium, Phosphorus & Vitamin D which promote bone health, and Selenium which builds up tissues, hair & nails. On top of all this, Salmon is also widely know for being an excellent source of Omega-3 Fatty Acids. Consuming Omega-3's helps keep the heart healthy by lowering cholesterol, preventing hardening of the arteries and cardiovascular veins, and strengthening the heart muscles. Recent studies have also focused attention on Omega 3's role in the development of brain cells as well as the prevention of Alzheimer's Disease. According to a study published in the March 2005 Journal of Neuroscience, Omega 3 Fatty Acids may prevent the accumulation of a protein believed to be linked to Alzheimer's.


Grilled Salmon with Red-Wine Butter
Courtesy of Menshealth.com

1 Shallot, minced
1/2 c Red Wine
1/4 c Balsamic Vinegar
1/2 Stick Butter, room temperature
1 1/2 tsp Fresh Thyme
Salt & Pepper to Taste
2 6 oz. Salmon Filets
Olive Oil

Combine Shallot, Red Wine, & Balsamic Vinegar in a sauce pan over med-low heat and cook until reduced to half, approx 10 mins. Once reduced allow red wine reduction to cool then add butter and fresh thyme. Thoroughly mix using a spatula.
While the Red Wine mixture reduces, heat a grill pan to med-high and season the Salmon to taste w/ Salt & Pepper. Coat pan with Olive Oil and place fish in the pan. Cook approx 4-5 mins on each side. Drizzle the Red Wine reduction over Salmon.

Plate the Salmon with Asparagus Risotto and a bottle of Pinot Gris

 

Asparagus Risotto

1 quart chicken broth
1 lb. asparagus
3 Tbsp. butter, divided
1 med. onion, chopped
1½ cups Arborio rice
1½ cups dry white wine
Zest of one lemon
¼ cup grated parmesan cheese

Bring broth to a simmer in a medium saucepan. Trim ends of asparagus, and cut into 1½” pieces. Toss asparagus into simmering chicken stock for about 3 minutes. Remove asparagus to a bowl; reduce heat under broth to med-low.

In another large saucepan, melt 2 Tbsp. butter. Cook onion in butter until soft. Add rice and stir to coat with butter, about 2 minutes, until fragrant and slightly translucent.

Add wine to rice, and cook until almost all liquid is evaporated. Add a small ladle (about ½ cup) of warm broth to rice, stirring until broth is absorbed. Continue adding broth and stirring until it’s absorbed until a creamy sauce is formed in rice. This should take about 20 minutes and you should have about 1 cup of broth left over. Add remaining broth, 1/3 cup at a time, until absorbed.

Taste rice. If almost done, stir in remaining 1 Tbsp. butter and lemon zest. (if not, add 1/3 to ½ cup water and continue stirring and cooking, about 3 minutes. Add parmesan cheese and asparagus, heat 1-2 minutes. Add a couple Tbsp. water if risotto is too thick. Serve w/ additional parmesan cheese.