Ancho-Maple Barbecue Plank-Smoked Salmon in the Kitchen
Okay, Romaine lettuce news. From Bill Chappell (NPR):
An
E. coli outbreak that sickened people in 36 states and triggered
warnings not to eat romaine lettuce this spring has been traced to water
in a canal in the Yuma,
Ariz., region – and the outbreak is now officially over, federal
officials say.
"Suspect
product is no longer being harvested or distributed from this area and
is no longer available in stores or restaurants, due to its 21-day shelf
life,"
the Food and Drug Administration says.
Five
people have died because of the outbreak and 96 were sent to hospitals,
the FDA says in its latest update. Overall, the agency says, 210 people
were made ill
by the E. coli outbreak.
Again, I do not think we are doing the
job we should be to secure the food. I think we need more and better
inspection. I think we need fines that mean something. Five people
died – many more were sick. Why did that happen? It didn’t
have to happen.
We need an FDA that does it’s job. It
needs more employees, it needs to be doing regular inspections and
enforcing the laws and regulations.
Ingredients
·
1 15x6 1/2x3/8-inch cedar or alder grilling plank*
·
1 2 1/2 - pound fresh or frozen Alaskan salmon fillet (with skin), about 1-inch thick
·
2 teaspoons olive oil
·
1/2 cup chopped onion (1 medium)
·
2 cloves garlic, minced
·
1/4 cup no-salt-added tomato sauce
·
1/4 cup reduced-sugar ketchup
·
1/4 cup pure maple syrup
·
2 tablespoons no-salt-added tomato paste
·
1 tablespoon cider vinegar
·
2 teaspoons reduced-sodium Worcestershire sauce
·
2 teaspoons yellow mustard
·
1 teaspoon ground ancho chile pepper
·
3/4 teaspoon salt
·
1/4 teaspoon black pepper
Directions
1.
At
least 1 hour before grilling, soak plank in enough water to cover.
Place a weight on plank so it
stays submerged during soaking. Drain well before using. Thaw salmon,
if frozen. Rinse fish; pat dry with paper towels. Set aside.
2.
Meanwhile,
for sauce, in a small saucepan heat oil over medium heat. Add onion and
garlic; cook about
5 minutes or until tender. Stir in tomato sauce, ketchup, maple syrup,
tomato paste, cider vinegar, Worcestershire sauce, mustard, ground ancho
chile pepper, salt, and black pepper. Bring to boiling; reduce heat.
Simmer, uncovered, 5 minutes. Let cool.
3.
Spread flesh side of salmon with 1/2 cup of the sauce. Cover and chill 30 minutes. Chill the remaining
sauce until serving time.
4.
For
a gas or charcoal grill, place plank on the rack of an uncovered grill
directly over medium heat
3 to 5 minutes or until plank begins to crackle and smoke. Place
salmon, skin side down, on grill plank, tucking under thin edges to fit.
Cover and grill 18 to 22 minutes or until fish begins to flake when
tested with a fork. Serve with the remaining sauce.
Tip
·
*Test Kitchen Tip:
Look for grilling planks in the grilling supplies section of hardware and home supply stores.
Nutrition Facts Per Serving:
Servings Per Recipe: 10
PER SERVING: 202 cal., 8 g total fat (1 g sat. fat), 62 mg chol., 318 mg sodium, 8 g carb. (1 g fiber, 7 g sugars), 23 g pro.
PER SERVING: 202 cal., 8 g total fat (1 g sat. fat), 62 mg chol., 318 mg sodium, 8 g carb. (1 g fiber, 7 g sugars), 23 g pro.
Diabetic Exchanges
Lean Meat (d.e): 3; Other Carb (d.e): 0.5; Fat (d.e): 0.5
I love that recipe. Andrea e-mailed
it on Wednesday and I love salmon so I went out and got some Thursday,
made the recipe, it was perfection. I really need to utilize Diabetic
Living more – I did bookmark it tonight – it has so many
wonderful recipes.
I also want to note this:
The Democratic Party is a party of
lies and cynicism, of millionaires and billionaires, whose main fear is
of a social explosion in the United States, which would not only
negatively impact stock values, but pose a threat to the entire
capitalist system. As a result, they are incapable of defending any
democratic rights, including the right to an abortion and gay marriage.
That’s Joseph Kishore (WSWS) and it’s an amazing essay. Please read it in full.
This is C.I.'s "Iraq snapshot" for Friday: