Nutritionally dense and packed with omega-3 fatty acids, salmon holds a strong reputation as “brain food”. This recipe from Marwan Sabbagh, MD, Director of Cleveland Clinic Lou Ruvo Center for Brain Health, delivers on both nutrition and flavor.
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1 cup dark molasses (not blackstrap)
¼ cup Dijon mustard
Juice of 4 limes
8 teaspoons extra-virgin olive oil (divided in half)
4 teaspoons peeled, minced fresh ginger
4 (6-ounce) skinless wild salmon fillets
Salt and freshly ground black pepper
- Build a medium fire on one side of a charcoal grill or heat a gas grill on medium heat.
- While the grill heats, in a small bowl, whisk the molasses, mustard, lime juice, 4 teaspoons olive oil and ginger until well combined.
- Lightly brush both sides of the salmon fillets with the remaining olive oil and season with salt and pepper.
- Lay the fillets over the fire and cook until grill marks form, about 2 minutes.
- Flip the fillets and move them to the cooler side of the grill (if using a gas grill).
- Generously brush the surface of each fillet with the glaze, cover the grill and cook until the glaze caramelizes, about 2 minutes.
- Transfer the fillets to a platter or four serving plates and serve right away.
Nutrition Information (per serving)
Makes 4 servings.
Total fat: 20g
Saturated fat: 3.5g
Trans fat: 0g
Total Carbohydrate: 63g
Source: The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press)