Creatures of habit.

This blog is geared towards a gentleman who wrote in with a question about what to serve with salmon, and it really peaked my interest.  For two reasons, one, he recently found out that he’s diabetic, and two, I applaud Dad’s that desire to cook.  He commutes three hours a day, then cooks for his three kids then separately for he and his wife.  My suggestion for what’s in season right now?  Citrus baked Salmon, paired with braised turnip - mustard - or beet greens, and a warm spiced roast butternut squash soup.  Or perhaps paired with braised lentils with prunes and crushed toasted walnuts?  Balsamic braised radicchio?  Not one thing I’ve mentioned is processed, there is no extra fat, they are all ridiculously nutritious, and all are in season two of A Lyon in the Kitchen.  Yum. 

Salmon with squash?  I wouldn’t pair salmon with summer squash right now because soft squashes (squash and zucchini) are not currently in season.  Squashes have a lot of water and quite frankly, unless you go to the Farmer’s Market and pickup different varieties that you might not see in the stores, aren’t the most flavorful on their own.  Zucchini bread doesn’t count.  So we need to turn up the heat, quite literally.  Oven at 450*F, or on a grill, EVOO, Kosher salt and pepper, thinly sliced squash, cook until nicely colored, then in a bowl - toss with EVOO, finely minced garlic, a splash of good quality balsamic, then allow to sit for a few minutes.  What was once bland is now flavorful and slightly sweet!  However now, in the beginning of March?  Cut up carrots, parsnips, turnips, and sweet potatoes, toss with EVOO, thyme, Kosher salt, pepper, powdered ginger/cinnamon, some apple cider/Maple syrup, then bake at 400*F until nicely glazed and cooked through.  Stir occasionally. 

Now in my opinion, the best, fastest, and most flavorful way in which to prepare salmon is to quickly sear, then bake it.  The zest of one lemon, freshly chopped thyme, salt and pepper, rub, allow to sit at room temp for 25 minutes THEN … hot pan, EVOO, skin side down, straight into the oven at 400*F for approximately 12 to 14 minutes until opaque for a one pound salmon fillet.  Do not over-cook, plus a squeeze of lemon at the end.  Serving size?  No more than ½ pound per adult, believe me … that’s a lot of fish.  How about spinach?  Well, creamed spinach is darn good and can be made with a non-dairy creamer like Silk, however the best way is to steam, or better yet, sauté!  Ready?!?  The biggest sauté pan you own, very hot, then add EVOO, minced garlic for 5 seconds, toss in a handful of spinach – not too much – then season, sauté until wilted.  Remove to a side plate and repeat.  You want to quickly sauté the spinach in the pan, so it doesn’t steam.  Same holds true for nicely caramelized mushrooms, cook in smaller batches, not all at once.  Otherwise the spinach ‘bleeds’ – i.e. green water all over your plate.  No thanks.

Keep this in mind for everyone who is looking to loose weight and get healthy.  Unprocessed is healthy.  Seasonal is healthy.  Local is healthy.  Exercise is healthy.  Everything else should be consumed in moderation.  Physiologically, alcohol, for example, is a poison.  Thus, alcohol poisoning.  So when we drink, most of the food in our systems will be, more than likely, stored as fat until we can rid our systems of the poison.  Nothing wrong with a glass of wine now and again, and thank God for that because I love wine.  You ever hear of a beer-gut?  Me too.  How about a veggie-gut?  No?  Me neither.  Best of all, the healthy life-style habits of the man who wrote in will now be part of his children’s vocabulary, and that makes for healthier kids, fewer potential health problems, and perhaps, may even equate to a happier childhood.  Daily exercise, seasonal eating, simple cooking techniques, and time with the family.  Gotta’ love that.

There’s nothing like being a creature of habit, because right now, winter’s never tasted so delicious.

Comments

[Bill De Hoyos]

I first saw you on the "Food Network" contest. I became a fan immediately. You are great , keep up the good work. Love " Lyon in the Kitchen".

[babs]

I am making the Blueberry Clafouti dessert and your recipe does not indicate a temp to bake at. HELP!

[Cathy]

Nathan, I watch your show all the time now and then download my recipes when I see one I like. I did the avacado shake the other day. De-lish. I did notice that sometimes your recipes are written different than the way you say on tv and for some that could get confusing. I am sure the station has a hand in some of the recipes you have to put out. Great Job. Look forward to the next show.

[KLDS]

just caught your episode on COFFEE... so i'm confused, where is SOUTHERN PASADENA? i know where SOUTH PASADENA is but please enlight me on the Southern Pasadena location. one other thing... when you say skin side up, why are your tomatoes skin side down?

[i'm just sayin...]

pls use another word other than "stinks" to convey your displeasure... somehow it just doesnt fit in with the classy outfit Nathan runs.

imo website is not cumbersome and gets directly to the point. also, nathan lyon might not have control over the DISCOVERY site; you might complain to Discovery.

Today was the first day that I sae you on my tv. Though the food look delicious, I find it hard to watch with that smile you have. Its simply enchanting. So much so that I can barely pay attention.
mmm healthy eating

[Ronald Coley]

I agree with your post. The problem is getting most people to buy in.

[John Scanlan]

Nathan,
Your recipe for Sherry potato tuna salad says to top it off with a herb salad. What is that? It's not included on the recipe, but I remember you chopping up a bunch of stuff from the show.
Thanks.

[Beth]

Nathan,
I saw your show for the first time yesterday and just loved it. Do you have a cookbook out? I have been searching for one on-line. If you don't have one, when will one be coming out? Beth Volpe

[Andrew]

Great show, horrible Discovery Health website. Your recipes are impossible to locate and a horrible sliding advertisement shows up on every single page. Admire your show, but the website stinks.