You can't be told enough - fish is good for you! Adding fish as well as fish oil to your diet is part of a healthy and balanced lifestyle. Fish has been proven to lower bad cholesterol levels and raise good cholesterol levels, reduce inflammation in the blood, and provide countless other health benefits. Fish has even recently been found to be lower in saturated fat, total fat and calories than comparable portions of meat or poultry.
The American Heart Association recommends eating fish at least two times a week. Fatty, coldwater fish such as mackerel, lake trout, herring, salmon and albacore tuna are particularly healthy. These fish carry fish oil, which contains omega-3 fatty acids. Omega 3s are a good kind of fat that help build a healthy heart and prevent blood clots that can cause heart attacks. Get fish into your diet today! Look no further than "Let's Cook with Paul Dillon," a cooking show that airs exclusively on CN8, The Comcast Network. "Let's Cook with Paul Dillon" breathes life back into the rigors of cooking because it is presented in a fun and entertaining format, with 30-minute culinary tutorials that focus on healthy, simple and easy-to follow recipes. Paul Dillon, the show's host and producer, is a chef with more than 30 years of experience in the culinary arts and a teacher for more than 18 years at the Culinary Arts Institute.
Dillon takes viewers step-by-step through inventive, realistic menus and cooking techniques to suit today's busy lifestyles. He brings viewers back to the fundamentals of cooking by preparing flavorful meals that are easy to understand and that anyone can follow. See how easy cooking fish can be. Dillon's recipe for poached salmon is a healthy meal that can be ready for the family in less than 30 minutes.
POACHED SALMON WITH WHITE
GRAPE AND CAPER CAPONATA
12 ounces salmon
3 cups white grapes
1 cup white wine
4 tablespoons capers
2 tablespoons mint, shredded or chiffonade
4 tablespoons grape seed oil
1 teaspoon salt
1/2 teaspoon pepper
Season the salmon with salt and pepper. Place in a sauté pan and add the wine. Bring to a simmer and cover. Simmer for six to eight minutes covered. Remove from heat and keep warm. Combine the grapes and capers in a food processor and pulse two or three times, not pureeing, but until you have a very coarse mixture. Remove the grapes and capers mixture from the processor and add the grape seed oil and mint. Serve with the salmon.
By Paul Dillon
