Salmon with Avocado Tarragon Sauce
are the fruit from a tall evergreen tree that can grow six stories
high. Avocado comes from the Aztec word ahuacatl,
and theyve been cultivated in Central and South America for
some 10,000 years.
are rich in monounsaturated oleic acid, which is heart-healthful
and may offer some protection against breast cancer.
unusually fatty fruits are also good sources of carotenoid antioxidants
-- lutein, zeaxanthin, alpha-carotene and beta-carotene -- as well
as tocopherols (vitamin E).
a laboratory study, an extract of avocado inhibited the growth of
prostate cancer cells, but when tested alone, lutein usually
considered a prostate cancer inhibitor -- did not prevent cancer
cell growth and replication.
seems that the significant amount of monounsaturated fat in avocado
plays an important role: carotenoids are fat-soluble, so the fat
in an avocado helps them absorb into the bloodstream.
again, a whole food beats out an isolated compound.
for the recipe.
Salmon with Avocado
ripe avocado, pitted and peeled
cup low-fat Greek-style or plain yogurt
tablespoons fresh lemon juice (juice of 1/2 lemon)
tablespoons organic extra virgin olive oil
tablespoons fresh tarragon leaves (about 1 sprig fresh tarragon)
small clove garlic
teaspoon kosher sea salt
black pepper to taste
(6 oz each) boneless-skinless wild salmon fillets
tablespoon organic extra virgin olive oil
the avocado, yogurt, lemon juice, olive oil, tarragon, garlic, salt
and pepper in a food processor and process very well until smooth.
If grilling, preheat the grill to high and lightly oil the grate
just before using. If broiling, heat the broiler a few minutes before
the next step.
Combine the olive oil and honey and brush on both sides of the salmon.
Sprinkle with salt and pepper.
Place the salmon under the broiler or on a hot, oiled grill and
cook until easily flaked with a fork, 3 to 4 minutes per side.
Top with a dollop of avocado sauce.
consider organic whole foods from both plant and animal kingdoms
to be a major key to superior health. We also think it's terribly
important to eat fish at least twice a week to get the essential
fatty acids. Here at our house, we only eat wild Alaskan salmon
and other wild seafoods from our friends at Vital Choice. Click
here to visit Vital Choice Seafood.
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