Fatty acids found in wild salmon help reduce oxidative stress on cells and inflammation. The ideal pairing: Zinfandel!
1⁄8 tsp. salt 1⁄8 tsp. pepper
4- 5oz. salmon filets 1 lemon
1 cup Sauvignon Blanc 2 tsp. capers, rinsed
¼ cup chopped parsley
Sprinkle fish with salt and pepper. In a 12 inch non-stick skillet on
medium heat, cook fish 10 minutes, or just until opaque in center,
turning over once. Transfer to a plate. From lemon,
grate ½ tsp. peel onto fish; squeeze 1 tbsp. of juice
into a cup. Add wine and capers to skillet. Boil on
high for 2 minutes while stirring. Take off heat and
stir in juice and parsley. Serve with fish. Serves 4.
GUINNESS CHOCOLATE TRUFFLES
We got this recipe in Ireland at the brewery. Ideal for your Valentine.
2.2 lbs of dark chocolate in small chunks
1 2/3 cups of cream
½ cup of Guiness Stout
zest of 1 orange
Cocoa or coconut powder
Add the cream and stout in a saucepan and bring to a boil.
Add the chocolate and zest. Mix together until chocolate is
fully melted. Leave the mix until it is cool to the touch, but
not set. Take generous teaspoons of the mixture and roll
in your hands to form small round truffles. Dust in Cocoa
powder or coconut powder. Set in the fridge for 2-3 hours.
Makes 25 pieces.