This is the time to celebrate the year of the rabbit!  It is Chinese New Year.  The celebration is considered the most important holiday of the year in China, called “Spring Festival.”  It corresponds to a Lunar New Year.  It lasts 15 days, and everyone gets a two-week official vacation.  A traditional custom is for the whole family to pitch in and thoroughly clean house: the thought is to whisk-away bad fortune and toxicity.  There are lots of candles and fireworks to celebrate common themes such as “wealth,” “longevity,” and “happiness.” There are presents given, food cooked, and many festivities.

Speaking of food (my favorite topic), here in the west, I don’t think we really get authentic Chinese food very often.  We get things that are loaded with fat and sugar; tastes we’ve been taught to favor.  Having been in China not too long ago, the restaurants and families that cooked for me didn’t use much fat or sugar at all.  What I encountered were dishes with lots and lots of fresh vegetables, and a lot of seafood.  Not much meat, and no red meat at all.

I’d like to share a healthy recipe, Chinese style, to join with you in celebrating!

Dr. Norris Chumley’s Chinese Style Broiled Salmon

This is my variation on an old Chinese dish that employs sweet and sour tastes, without much sugar or fat.  The fat is from the fish, which is better for us.

1 pound fresh or frozen salmon (a good meaty cut, preferably from the center of the fish)
½ teaspoon sesame oil
½ teaspoon olive oil
1 green onion, finely chopped
1 ½ teaspoon fresh-grated ginger
1 tablespoon reduced sodium soy sauce
1 tablespoon rice vinegar (or cider vinegar)
½ tablespoon Stevia powder (or honey)

In a skillet or sautee pan, pour the olive oil and sesame oil onto the pan and heat.  Then add the salmon, flesh side down.  Quickly brown it, and gently scrape and flip using a broad spatula.  The trick is to sear the flesh quickly, and turn it over without disturbing the fishy flesh.  Now, turn the heat down and cover.  Add a few splashes of hot water to the pan, to help retain moisture.

While it is cooking, mix together the chopped green onion, finely grated ginger, soy sauce, vinegar and Stevia powder – in a small bowl.  Let sit for a few minutes.

Use a meat thermometer inserted in the widest section of the fish, and heat just to 145 degrees (F).  Be sure to not overcook the salmon!  If you don’t have a meat thermometer, gently separated a section of the fish with a fork, and check the doneness in the center of the cut.  It should not be pink, but rather cooked through and through.

Pour the sauce over the fish. Sprinkle a few toasted sesame seeds on top, if you like. Serve with sautéed or steamed vegetables.

Happy New Year!

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