Brain Power Recipe

One way to maintain your mental faculties is to eat a diet high in omega 3 fatty acids, vitamin B-12, anti-oxidants and other nutrients your brain requires to operate at peak performance and maintain mental acuity as you age. Generally speaking, foods that are good for the heart are beneficial to the brain because both organs demand a steady stream of oxygen to perform optimally. For this reason, heart disease and mental decline often go hand in hand.

Antioxidant-rich foods like pomegranates, grape juice and blueberries help protect the brain from free-radical damage, while omega-3 fatty acids found in fish, leafy greens, walnuts and flaxseed can help aid communication between neurons.

Each week, we offer a Brain Power Recipe. We hope you enjoy these tasty brain healthy recipes as much as we do. You can get the Wild Salmon or Alaska Halibut direct from Vital Choice Seafood. Be sure to check them out at Vital Choice for all natural, wild caught seafood from sustainable fisheries shipped direct to your door.

Horseradish-Crusted Salmon or Halibut

Recipe Source: Vital Choice Seafood

Today’s recipe combines fish with spicy horseradish, chives, and parsley, for an invigorating and wonderfully healthful dish. Horseradish has been prized for its medicinal and culinary qualities for centuries, beginning with the Delphic oracle’s legendary advice to Apollo: “The radish is worth its weight in lead, the beet its weight in silver, the horseradish its weight in gold.” Jewish lore holds that during the first Passover, they were divinely commanded to eat bitter herbs, and the spicy root is often served at Passover Seder dinner.

Beginning in the 17th century, English taverns served horseradish with beef and oysters, and revived weary travelers with the mixture of horseradish, wormwood and tansy called “horseradish ale”.

Paired with oily fish, horseradish stimulates digestion in tasty fashion.

Horseradish-Crusted Salmon or Halibut

This recipe includes a horseradish sauce to serve on the cooked fillet portions. If you prefer not to fry your crusted fish, you can bake it instead as instructed below.

Serve the fish with baby potatoes sprinkled with fresh parsley and a mixed greens salad.

Makes 4 servings

• 4 (6 oz. each) Alaskan Salmon fillet portions (skin removed as needed) or Alaskan Halibut fillet portions
• 2 Tbsp flour
• 1 egg, lightly beaten
• 3 Tbsp prepared horseradish, divided in half
• 2 cups seasoned dry breadcrumbs
• 2 Tbsp chopped fresh dill
• 1/4 cup organic extra virgin olive oil
• 1/3 cup light sour cream
• 1 Tbsp freshly chopped chives
• 1 Tbsp freshly chopped parsley

Horseradish sauce instructions

• Mix the sour cream, chives, parsley, and 2 Tbsp of horseradish in a bowl.

Frying Instructions

• Lightly coat the Salmon (or Halibut) fillets in the flour.
• Place the egg, dill, 1 Tbsp of horseradish and 1 Tbsp of water in a shallow bowl and beat together.
• Dip the Salmon (or Halibut) into the mixture and then evenly coat in the breadcrumbs.
• Heat the oil in a large frying pan.
• Cook the fillets for 3 minutes on each side, or until just tender and golden brown.
• Serve each Salmon or Halibut fillet topped with a dollop of horseradish sauce.

Baking Instructions

Use these instructions if you would rather not fry the fish.

• · After step 3 above, place the fish in a baking dish or oven-proof pan.
• · Bake the fillet portions, covered, in a pre-heated 400-degree oven for 7 minutes.
• · Uncover the fish and continue baking for 3 more minutes.
• · Remove from oven and let it sit for 3 minutes. Check for doneness.
• · Serve each Salmon or Halibut fillet topped with a dollop of horseradish sauce.