Broiled Salmon with a Mustard Glaze

My son Stephen makes really great Gravlax and next time he does, I promise to post his recipe.  But, he usually makes it at Christmas time, so you'll see it around then.  But today, I'm just back from Europe and he made me a wonderful Broiled Salmon with a Mustard Glaze that is the basis for his Gravlax Sauce.  And, it was divine.  It is a sweet and pungent sauce that is composed of two kinds of mustard, brown sugar and dill. To make it into a sauce for Gravlax, just add a bit of oil. But for this dish, you slather it on top of raw salmon and broil it. Once broiled, it bubbles and browns and infuses the salmon with a lovely flavor. This recipe makes a little extra to serve on the side and if you want more, it is easily doubled.  I hope you enjoy it!

Broiled Salmon with a Mustard Glaze

1 pound Salmon Filet

1/4 cup Dijon Mustard

2 Tablespoons French's Yellow Mustard

4 or more Tablespoons Light Brown Sugar

1 teaspoon Dill Weed

Heat oven to broil.  Mix together the two mustards and brown sugar - reserve 1/2 of the sauce for serving.  Taste and add more sugar if necessary. Add in Dill Weed.  Put Salmon in a baking pan skin side down.  Spoon glaze over the salmon to cover thoroughly. Broil for about 10 minutes or until salmon flakes.  If the glaze starts getting too browned, move the salmon down lower in the oven or turn down the heat.  If you don't feel  like watching it, you can also  bake first at 450 degrees until nearly done and then turn broiler on to brown the glaze slightly.  Serve with remaining sauce on the side.

Five Element Analysis

All fish belong to the Water Element, although salmon, being red adds a bit of fire too. Mustard and Dill adds the Metal Element and the brown sugar contributes the Earth Element.  Serve this dish with some Wood Vegetables and/or pasta and some lovely Fiery berries for dessert and you have a perfectly balanced meal!

Martin's Butter Steamed Cabbage

I've been in Copenhagen after teaching and learned a new technique for steaming cabbage that is very simple and incredibly good.  I'm not sure why this technique works so well, but it makes the cabbage really silky, full of flavor and really attractive on the plate.  The secret is to use butter in the steaming liquid and a lot of salt.  And, remember not to cook it too long - only 6 minutes max.  The kind of cabbage used was a pointy at the top and is called Summer Cabbage. It's more tender than the round kind. It's important to cut it into 4 to 6 lengthwise pieces and when served on a plate, makes a beautiful accompaniment on the side of the main dish. It looks very elegant, but does require a knife and fork. Don't forget to put the sauce on top as you serve it as that is the best part!

Martin's Butter Steamed Cabbage

4 Tablespoons Butter

2 teaspoons of salt

1 cup of water

1 Summer Cabbage cut into 4 -6 lengthwise pieces, outermost leaves removed and the very bottom of stem cut off

In a large saute pan with a lid, bring the water, butter and salt to a boil.  Add cabbage and cover.  Steam for no more than 6 minutes.  Remove lid, put on individual plates and ladle sauce over the cabbage.

Five Element Analysis

Cabbage belongs to the Earth family so that element is covered and summer cabbage.  The steaming method is very Watery and the butter and salt add even more so that element is fully represented.  Serve this dish as accompaniment to a meal that has Wood, Fire and Metal foods to create balance.  

Raw Cauliflower Couscous

I have been teaching in Denmark at this beautiful Buddhist Retreat Center on a half-island in Jutland.  So, I haven't been cooking much. But the cooks here have been making some really wonderful food and tonight I was served a lovely Raw Cauliflower Couscous Salad.  It really isn't made of Couscous or it wouldn't be gluten free - instead, the Cauliflower is cut up into very small pieces in a food processor and then dressed with a lemon olive oil dressing, seasoned with fresh herbs and bits of red onion. It was so good!  If you didn't know it was Cauliflower, you would be hard pressed to guess what it was made from. It has a lovely soft crunch and was simply delicious.  So, I begged for the recipe and I am sharing it with you today.

Raw Cauliflower Couscous

1 head Cauliflower, the florets separated from the stalk

1/2 small red onion, peeled and cut in chunks

Juice of 2 large lemons

1/3 cup Olive Oil

1 Tablespoon Tarragon leaves - can also use basil, mint, parsley, dill or other fresh herbs chopped

1 teaspoon salt

1/2 teaspoon pepper

Put the Cauliflower florets, red onion and Tarragon leaves in a food processor and grind until it resembles small Couscous granules - it can also be chopped by hand.  Put into a serving bowl and toss with lemon juice, olive oil, salt and pepper.  Let sit for 15 minutes before serving.

Five Element Analysis

Cauliflower, being white belongs to the Metal Element and the red onion and the Tarragon add even more. The lemon juice and olive oil bring in the Wood Element.  The salt adds just a hint of the Water Element and the Pepper gives the tiniest bit of Fire, but this dish needs to be served with some other foods that belong to the Earth, Water and Metal Elements to create balance.