food to glow

Every week, twice a week, I post new recipes. I have done this for about three and a half years, and I don’t think I have ever had a tweaky post of a past recipe. But, confession time: this is a re-working of an old post. A freshening up of a family favourite.

Sometimes dishes are too good to let them languish in the twisted labyrinth of one’s archives. This is such a recipe. But with a small change that makes a big difference: fresh turmeric.

I do use fresh turmeric, especially for making up juices, smoothies, popping into suitable rice and noodle dishes, baking and sometimes in my golden turmeric milk remedy. It also does a much better job than dried of adding a bright saffron pop to dishes – but without the saffron expense.

However, in the 15 years or so of making this recipe I never thought to use fresh turmeric. I don’t know why either. I love changing things up, but I guess because it is such a fixture on our family menu I just got into a rut. And how glad am I to have had that little lightbulb moment last week. The taste difference between fresh and dried is really quite something. Both are great but here I can really taste the freshness – the innate citrus and mild pepper and ginger notes stand out. Dried has a much earthier, nicely astringent flavour.

I can’t speak for Andrew and Rachel, but this has always been by far my favourite salmon recipe. I love the sour, salty, tangy and spicy richness of it all. And I love how easy it is to prepare. It is a no-brainer of a mid-week meal.

Or rather Thursday meal as that is when our fresh fish van visits {try saying that three times quickly!}. The white van from Pittenweem sounds its horn at about 8.30 am, and attracts all the neighbours from our end of cul de sac. Sometimes we are fully dressed, and sometimes we are not {for ‘we are’ read, ‘I am’}. Standing in the queue is always a chance for a good catch-up that lasts long after the van leaves.

Our fishmonger Graham boosts a really fantastic selection of plump fresh fish, as well as homemade jams and his homegrown vegetables and eggs. But I rarely deviate from getting pearly pink Scottish salmon. I may be in a rut but it is a beautifully flavoured rut.

Do you have a fish van? Or any other visiting food purveyors? Our street also gets a ‘bacon boy’ of all things. Neighbours swear by it.

PS These ‘snappy snap’ {i.e. not styled} images are from three different family dinners, and using both my Nikon and Sony Xperia phone. The dark, really rather blurry ones are recent and show how, despite the fine weather, the nights are drawing in. The one below was taken last Thursday at 7 pm. Practically dark outside!

Nutrition Bit: oh gosh, everything is good here but I will hone in on turmeric, the spice that everyone should be trying to eat more of. Why? Well, looking at the wide-ranging literature (both clinical and not), turmeric seems to be anti just about anything bad: viruses, disease-causing bacteria, carcinogens. The Indian sub-continent has known this for thousands of years but the West has finally cottoned on. Turmeric is also widely used to support digestive health and treat gastrointestinal complaints, such as IBS and colitis. This highly-pigmented root –  that we typically use ground – tastes like a very peppery ginger {to which it is related}. It is also what makes curries yellow.

Many integrative cancer centers in the US and in Europe recommend turmeric use for those with certain types of cancers, most notably colorectal. A small 2008 study of pancreatic cancer patients showed turmeric slowed tumour growth. Other studies also point towards effectiveness for a wide range of conditions. A recent small study of kidney transplant patients showed fewer rejections with the use of curcumin in combination with another antioxidant, quercetin, compared to placebo. And it isn’t just the curcumin in turmeric that is getting attention, the compound ar-tumerone has been shown to stimulate neural stem cell regeneration in neurological disorders such as Alzheimer’s. Other than prevention itself regeneration is the main aim in this field of research.

Turmeric is also widely used in many countries to treat rheumatoid arthritis, with recent science finally ‘validating’ its impressive anti-inflammatory action. Here is a fantastic overview of the recent research, as is this one from Drugs.com. For a more detailed, clinical read click on this academic overview.

Turmeric is not a miracle spice by any stretch of the imagination, especially because absorption is limited, but there are few potential side effects. If you have health issues, discuss turmeric with your doctor before embarking on using it beyond the culinary. Note: to aid absorption always pair turmeric with fresh black pepper or pepper extract {piperine} and a little healthy fat {e.g. oily fish!}.

UPDATE On Wild Salmon: I have immaculate timing. Not. The Marine Conservation Society {MSC} has just yesterday {the day I posted}updated their fish to avoid and fish to buy lists. And guess what? Wild-caught Atlantic salmon is on the Don’t Buy list. I haven’t tried this recipe with any other fish but will try it with wild haddock or cod from the North Sea and Iceland, respectively. As with all animal foods – no matter how healthy, there are issues of not only ethics but also environment. Choose wisely. Eat wisely. Here’s the full list and explanations.

Other Healthy Fish Dishes:

Simple Miso Cod with Sesame Pak Choi – Kavey Eats

Salmon and Red Chard Salad with Lemon Basil Vinaigrette and Goat Cheese – MotherRimmy.com

Easy Beetroot Bake with White Fish – The Botanical Baker

Skrei {Norwegian Cod} Pho – Fuss Free Flavours

Monkfish & Prawn Brochettes with Saffron Cumin Rice – Franglais Kitchen

Baked Veracruz Fish – Food To Glow {also uses lime leaves!}

Fish Tacos with Three Toppings – Food To Glow

Teriyaki Salmon Bowl – Food To Glow