Salmon, Watercress & Sencha Soup
Recipe fromby Diana Rosen (Storey Publishing, 2000)
This recipe calls for nori seaweed and wasabi – a strong, pungent Japanese green horseradish.
This recipe calls for nori seaweed and wasabi – a strong, pungent Japanese green horseradish made by mixing water (or in this case, green tea) with a powdered base. Both are available in the Japanese food section of most major supermarkets or Asian markets.
Food as Medicine
Eating just two servings of omega-3 rich fatty fish such as salmon weekly was shown in one six-month study to lower triglycerides (a form of fat in the bloodstream) better than an equivalent quantity of fat in vegetable oil.
2 1/2 rounded teaspoons sencha (tea) leaves
16 ounces spring water
2 large salmon filets, about 3/4-inch thick
1 tablespoon (extra-virgin) olive oil
White pepper to taste
4 cups steamed rice, cooled
1/2 cup chopped watercress
1 sheet toasted Nori seaweed, cut into thin strips
1. Brew sencha in hot (170º F) spring water for about 2 minutes. Decant immediately after it has been brewed; set aside.
2. Lightly brush the filets with olive oil and sprinkle a pinch of white pepper on each side.
3. Grill or broil salmon about 4 minutes on each side, depending on size. The filets should flake easily with a fork when they are done.
4. Gently remove skin and bones, and shred the filets with a fork.
5. Place rice in four deep bowls, arranging fish atop rice. Sprinkle with watercress. Pour hot brewed sencha into bowls until rice is nearly submerged.
6. In a small bowl, dilute the wasabi (available in the Japanese food section of most major supermarkets or Asian markets) with some of the same tea. Garnish the bowls of fish and rice with the nori and a tiny bit of the wasabi.
7. Serve immediately.