A Feast for the Eyes

Salmon is rich in Omega-3 fatty acid and Vitamin D, which promote eye health. Add a side of green leafy vegetables, and you’ve got a veritable feast for the eyes. The greens contain the plant molecules lutein and zeaxanthin, which the retina at the back of the eye uses for clear vision. Some of the best sources for lutein and zeaxanthin include spinach, collards, mustard greens, chard, kale, broccoli and Brussels sprouts.

This is a tried-and-true recipe in my household. It’s quick and easy enough for a weeknight yet impressive enough for entertaining guests. This spicy fish dish pairs well with pinot noir or unoaked (aged in stainless steel barrels) chardonnay. Bon Appetit!

Brazilian Rub Salmon

• 4 salmon fillets
• 1/2 large lemon, juice of
• 1/2 large orange, juice of
• salt and pepper
• 1 whole orange, zest of
• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 1 clove garlic, minced
• 2 tablespoons butter, melted

Directions:

Prep Time: 25 mins
Total Time: 35 mins

1. In a shallow dish large enough to hold the salmon, combine the juices, salt and pepper.
2. Add the salmon, turning to coat with the marinade.
3. Let marinate at room temperature for 20 minutes, turning the fillets once.
4. Preheat the oven to 425F.
5. Line a shallow baking pan with aluminum foil and grease with a little of the melted butter.
6. In a small dish, combine the orange zest, brown sugar, chili powder and minced garlic.
7. Rub the marinated salmon with the brown sugar mixture.
8. Place in the pan and drizzle with the remaining melted butter.
9. Bake for 8 to 12 minutes.

Dr. Jeff Pinkerton
I care for you.