Friday, November 16, 2012

Wonderful Meal that is Anti-Inflammatory

by Dr. Margaret Aranda

This is a simply fabulous dinner for two or three. You can easily multiply the recipe, make the salsa the morning of the dinner, and cook the carrots for longer than the stated time.  The goal here is to get the house smelling wonderfully, serve up a healthy meal, and have a fantastic presentation that is sure to be an eye-pleaser for your guests.  And if you clean the dishes as you go along, you won't have a huge mess on your hands.  We use the same pot for the carrots twice, and we use the same skillet for the salmon twice also, as we return the dish for more flavor and the finishing touches!  This is the kind of meal where everyone feels 'fantastic' afterwards!  No pushing yourself away from the table, no leaning back in disgust when you're done eating...it's just a wonderful meal that you and your body will love!



Menu:


Salmon with Dill and Olives

Baby Carrots with Dill, Parsley, and Garlic

Papaya and Tomato Salsa with Cilantro

Water








Papaya and Tomato Salsa with Cilantro


1/2 cup fresh papaya, chopped
3/4 cup fresh tomatoes, chopped
1/4 cup fresh cilantro, chopped


Place all items in a small serving bowl and refrigerate to cool down while the other items are cooking. Sure to be a crowd-pleaser and a great pairing with the salmon and dill. Go ahead and throw away the stems and core of the tomato, cleaning your counter before proceeding with the carrots and salmon.  You'll be glad you did, and the kitchen will look much cleaner. Serves 2 or 3.




Baby Carrots with Dill

1 1/2 cups water
1 cup baby carrots
Dash of salt
2 tablespoons extra-virgin olive oil. Do not substitute.
1/4 teaspoon fresh garlic, chopped finely
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped


Bring water to boil and then add baby carrots.  Bring to boil again, then simmer on medium for 40 minutes.  Do not discard carrot water as it contains water-soluble vitamins.  Check for doneness and then remove all carrots to a cutting board.  Reserve water in a cup. While chopping carrots, saute garlic in same pot.  This will make the house smell wonderful and the neighbors will get hungry. Add parsley and dill.  Then add all the chopped carrots.  Simmer and stir frequently; do not leave the pot.  Gradually use all the reserved water to replenish with vitamins.  Carrots will stay hot for some time because of their nature, but you can simmer them for 2 minutes on medium high when it is time to serve. Serves 3 or 4.


Salmon with Dill and Olives


Atlantic salmon, farm-raised                                 4 fillets
Olive Oil                                                               2 teaspoons per fillet
Black and Green Olives, chopped finely              1 teaspoon per salmon fillet
White or wheat flour, unbleached                         1 tablespoon
Half and half                                                         2 tablespoons


Pour olive oil into skillet on medium high. Add salmon filets, then top with chopped olives.  Cover.  Let simmer for 10 - 15 min.  The olives will bake into the top of the salmon.  Turn over carefully and then Cover again.  Let simmer again for 10 min.  Return to original position and cook for 5 more minutes.  You can turn off the skillet and finish dinner preparations for the baby carrots and the salsa, as you will return the fillets to the skillet for sauce and heating up. Check for doneness and allow for additional cooking if desired.  Remove salmon from skillet.

Keep skillet on medium.  Drizzle flour onto leftover oil.  Whisk rapidly, crushing lumps.  Slowly add half and half, simmer.  Sauce thickens. May add water to thin.  For serving, return salmon fillets to skillet and cook on medium high for 2 min. Dot top of fillet with spots of sauce for extra yumminess.





Best of all, this meal gets a grand rating on the IF Tracker scale!  If you aren't one of the 2 milliopeople who Liked the IF Tracker on Face Book, simply Click Here to get a jump on what the IF Tracker is.  I bet you'll be glad that you did!





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No More Tears en Espanol
Face Book Page: Stepping from the Edge
Little Missy Two-Shoes Likes to go to School
From Menarche to Menopause: A Journey through Time



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Additional Articles by Dr. Margaret Aranda

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Full Disclosure: Margaret A. Ferrante, M.D.  is an Institute Physician with Cenegenics Medical Institute.  She receives no monetary compensation for hosting this website you are on, which is independent and not affiliated with Cenegenics. The information presented is for education and awareness.  Dr. Ferrante currently sees patients out of the Cenegenics office in Beverly Hills, CA. 
To book an appointment for a free Consultation, please email her at: mferrante@cenegenics.com