Why did I start this blog? I have been having episodes of inflammation in my hands and fingers, feet and toes, and joints for some time now. I’ve consulted the doctor and have had tests done. It’s not rheumatoid arthritis and my uric acid is normal (tho at times borderline normal). In an effort to determine which food triggers the inflammation, I have been systematically eliminating certain foods from my diet and then bringing them back. After several years, I have now come to the conclusion that I seem to be reacting to animal protein in general (like some sort of allergic reaction). Different animal proteins affect me to different degrees; some cause inflammation faster than others. So I have decided to reduce my intake of meat. No, I am not going vegetarian; maybe semi-vegetarian if there is such a thing. I will be adding interesting and not too difficult recipes here as I find them. I will also include arthritis management tips that have worked for me.

Thursday, July 15, 2010

Pecan Alaska Salmon Bake


Ingredients

2 tablespoons Dijon mustard
2 tablespoons butter, melted
1 tablespoon honey 1/4 cup fresh bread crumbs
1/4 cup finely chopped pecans or walnuts
2 teaspoons chopped fresh parsley
4 (6-ounce) salmon fillets or steaks

Directions

Heat oven to 400°F.

Blend mustard, butter and honey in a small bowl set aside.

Mix bread crumbs, pecans and parsley in another small bowl set aside.

Season salmon to taste with salt and pepper. Place on a nonstick or vegetable spray-coated baking dish. Brush salmon with mustard-honey mixture. Pat bread crumbs onto top surface of salmon.

Bake for 10 minutes per inch of thickness or until salmon flakes easily with a fork.

Source: Pecan Alaska Salmon Bake

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