We’ve all been there. Every one of us. It’s a day that some face with acceptance, some with disbelief. There are those to whom this event inspires a new determination to make changes and set new goals. There are also those, myself included, that reacts to this life altering day by cancelling all plans, watching something that stars Jennifer Aniston and devouring a pint of heavenly hash ice cream.
Of course I’m referring to that first time we look in the mirror and notice things that weren’t there before. That moment where each of us has stood centimeters away from the glass, pushing up and pulling back and holding down...it’s the day we realize we aren’t going to be any younger and that adjective “middle-aged” will soon be our fate.
But is that a bad thing? After a brief denial and too much ice cream, I say not at all. In fact, the best years may still be ahead. You can be the best version of you no matter what your age, by making simple adjustments in your daily life. One of the easiest (and most delicious) ways to stay young is eating more seafood like salmon, tilapia or halibut. Explore the flavors beyond butter and heavy sauces and create fresh salsas made with citrus, watermelon or grapefruit. The antioxidants found in the fruit along with the omega-3 fatty acids in the fish creates a nutritional chain reaction that provides anti-inflammatory properties, boosts the immune system and enhances in combating free radicals. If those were not sufficient enough reasons to be on your way to the butcher, this entree staple is rich in Omega-3 (DHA and EPA) which aids in inhibiting the production of androgens–hormones that results in oily skin while also protecting from sun exposure.
So breakaway from the mirror, experience every moment of today and embrace the unknowns of tomorrow...but never on an empty stomach.
Seared Salmon with Pickled Ginger and Grapefruit Relish
Serves 4
Ingredients
- 4 (8oz) Salmon Filets
- Wasabi Powder (amount for light dusting)
Pickled Ginger Relish
- 1⁄2 cup pickled ginger, sliced thin, reserve juice
- 1/2 each fresh grapefruit, cubed
- 1⁄2 cup seedless cucumber, skin on, quartered & sliced thin
- 1⁄4 cup daikon radishes, peeled, sliced thin
- 1⁄4 cup red onion, quartered & sliced thin
- 1/8 cup Lemon Gastrique
Lemon Gastrique
- 1/2 cup fresh squeezed lemon juice
- 1/2 cup rice wine vinegar vinegar
- 3/4 cup white sugar and
- 1 1/2 cups of water.
Mix together the ginger relish ingredients. Add the reserved juice and allow to marinate under refrigeration for 30 minutes. Combine citrus gastrique ingredients in a small pot and whisk frequently until it comes to a boil. Immediately reduce heat to low and reduce by 1/4-1/2. The mixture should lightly coat the back of a spoon. Check fish filets for pin bones, trim down filet as necessary. If still attached, remove fins, belly layer, and tail. Dust filets lightly with powder. Heat saut pan, add oil and saute, presentation side down first, then skin side. Finish with a light drizzle of citrus gastrique and garnish with pickled ginger relish.