Salmon sightings in the market used to be a sign of spring, but these days, we are lucky to have a year-round supply. This dish, Hot and Sour Salmon with Greens is one of my favorites from Spoonful of Ginger. It is so easy to prepare, yet so delicious with its tender bed of steamed bok choy seasoned with scallions and ginger, topped with a tangy sauce made of soy, black vinegar or Worcestershire sauce, and garlic. I serve it with rice for an easy, delectable dinner. If there are any leftovers, I polish them off for lunch the next day.
I still prefer the flavor of wild salmon even if it is pricey and we all know that salmon is packed with Omega-3 fatty acids as well as a number of other nutrients, phyto and other wise . Furthermore:
· A British study showed that eating salmon once a week can cut the risk of sudden death from heart disease in half.
· Salmon is high in glutamine, an amino acid that wards off colds and a nutrient called DMA which enhances memory and concentration as well as improving energy levels and mood.
· It boosts brain power. (A recent study showed that women who eat fish rich in Omega-3’s during pregnancy have more intelligent and sociable children.)
· The oils in salmon reduce the dryness in skin and improve elasticity so that wrinkles are less likely to appear.
AND it tastes good!! So, eat your salmon.