1 Salmon fillet per person, clean and set aside
4 garlic cloves ground with 4 anchovies (in mortar & pestle: make paste)
1/2 cup sour cream (or cr?me fraiche)
1/2 cup Tofutti
2 Tablespoons chopped fresh chives, plus extra for garnish
2 teaspoons red onion, chopped
1 teaspoon fresh dill, chopped
1 teaspoon prepared mustard (out of jar)
1 teaspoon turmeric
1 cup fresh seedless grapes (red or green), cut in half
Coconut milk to thin sauce (or creme fraiche), if necessary
(Serve with crisp asparagus)
- Do all your chopping, slicing, grinding, now.
- Clean the salmon, then set aside.
- Into a food processor or blender, add the sour cream and the Tofutti until well blended.
Add the chopped chives, red onion, chopped dill, mustard and turmeric. Mix very well until all ingredients are incorporated.
Now add the grapes and stir.
Finally, turn a medium flame on and warm up the sauce, while stirring all the time until it's warm enough to serve over the salmon.
Add a dollop of sauce on top of each serving of salmon and sprinkle a little of the dill on top. Include two or three asparagus spears with each serving. Don't over cook the asparagus.
Asparagus was first cultivated about 2,500 years ago in Greece. Asparagus is a Greek word, meaning stalk or shoot.
- The Greeks believed asparagus was an herbal medicine that would cure toothaches and prevent bee stings, among other things.
- Galen, a second-century physician, described asparagus as cleansing and healing. Claims for medicinal benefits of asparagus persist to this day.
- The Romans became great lovers of asparagus, and grew it in high-walled courtyards. In their conquests, they spread it to the Gauls, Germans, Britons and from there, the rest of the world
©Joyce Hays, Target Health LLC
From Our Table to Yours
Have a Great Week Everyone!