My Recipe

Tea-smoked Salmon with Avocado Salsa


1 lb – Frozen wild Sockeye fillet portions
about 2 tsp – Sesame oil for brushing


Wok with lid
Smoking rack
Heavy-duty foil

Fish Marinade:
1-1/3 Tbsp – Chinese cooking wine
¼ tsp – Salt
1 tsp – Ginger juice
2½ tsp – Sugar
1 Tbsp – Light soy sauce
1 Tbsp – Dark soy sauce

Smoking Mixture:

100 g – Long-grain rice
3 Tbsp – Water
50 g – Brown sugar
50 g – Chinese black tea

Avocado Salsa:

1 – Avocado (large)
3 – oz Red onion
2 (about 7 oz) – Roma tomato
3 Tbsp – Pickled ginger
3 Tbsp – Cilantro (chopped)
2 Tbsp – Lime Juice
to taste – Tabasco
to taste – Salt


  1. Thaw frozen fish in refrigerator overnight. Remove scales from skin if using skin-on fillet. Rinse and dry with paper towel. Mix fish marinade in a deep dish big enough to hold fillets in a single layer. Add fish and turn to coat. Cover and refrigerate for 1 hour. Remove from fridge and continue to marinate for another 30 minutes at room temperature (total marinating time = 1½ hour). Turn fish around twice during marinating time.
  2. Half the avocado and discard the stone. Cut the flesh into tiny dices. Remove seeds from tomato and cut into small dices. Finely chop red onion and pickled ginger.
  3. To make salsa: Put all ingredients in a bowl. Toss to combine. Marinate for 30 minutes and serve with salmon.
  4. Meanwhile, lift the salmon out of the liquid and lay it carefully on a greased smoking rack.
  5. To smoke the fish: Line a lidded wok with heavy-duty foil, then put the rice, mixed with water, sugar and tea on top of the foil. Stir gently to mix. Heat the wok over medium heat until the tea mixture starts to smoulder. Put the rack with salmon inside the wok and cover with the lid. Reduce heat to medium low and leave to smoke for about 15 minutes. Turn off heat and let smoke for another 10 minutes. The salmon will be perfectly cooked and lightly scented with the smoke. Immediately brush with sesame oil. Serve warm with the salsa.

High Cholesterol Might Be Linked to Alzheimer’s Disease

New research suggests that high cholesterol levels could boost the risk of Alzheimer’s disease by creating more brain-clogging bits known as plaque.

The finding doesn’t directly prove that high cholesterol causes Alzheimer’s disease or that lowering it would reduce the risk. Also, researchers didn’t find any link between high cholesterol and tangles, which also clog the brain in those with Alzheimer’s.

Still, the findings add to previous research that has linked insulin resistance to Alzheimer’s disease, said study author Dr. Kensuke Sasaki. Better control of both cholesterol levels and insulin resistance, both risk factors for heart disease, “might contribute to a strategy for the prevention of Alzheimer’s disease,” said Sasaki, an assistant professor of neuropathology at Kyushu University in Japan.

An estimated 5.4 million Americans have Alzheimer’s disease, according to the Alzheimer’s Association, and the number is expected to grow to 16 million by 2050 as the population ages. There’s no known way to prevent Alzheimer’s or cure it.


Chicken and Shrimp with Lemon and Herb


4 chicken breasts
12 pieces 16/20 shrimp
Seasoning salt, to taste
Herb oil, to coat
Juice of demon wedge
4 tsp garlic butter
1 zucchini

Herb Oil(makes one cup)

1 cup canola oil
1/4 cup fresh chopped herbs (rosemary, thyme, parsley)
1 tsp chopped garlic
1/2 tsp cracked peppercorn
1/4 tsp chili flake
1 tbsp seasoning salt

Chorizo gumbo sauce

1 Tbsp diced tomato
1 Tbsp diced bell pepper
1 Tbsp sliced okra
4 chorizo sausages, sliced
1/4 tsp minced garlic
Pinch chile flakes
1 1/2 cups prepared tomato sauce
1/2 cup chicken stock

Goat cheese dressing

1/2 cup goat cheese
1 cup sour cream
1 tsp garlic, minced
Black pepper, to taste
1 Tbsp chopped herbs (thyme, rosemary, etc)
2 Tbsp lemon juice
Salt and pepper, to taste


Herb Oil

Mix all ingredients together.

Chicken and Shrimp

  1. Season chicken and shrimp with seasoning salt and herb oil.
  2. Grill chicken on each side. Place on a pie plate and top with garlic butter and lemon juice. Finish in the oven about 6-8 minutes.
  3. Cut a zucchini into 4½-inch medallions on the bias. Season with seasoning salt and grill on both sides.
  4. Butter lightly and cook in the oven for 2-4 minutes until the zucchini is slightly soft.

Chorizo gumbo sauce

  1. Sauté tomato, peppers, okra, chorizo, garlic, chile flakes until vegetables soften.
  2. Add prepared tomato sauce and chicken stock. Adjust to desired thickness with chicken stock.

Goat cheese dressing

Add all ingredients to a food processor. Mix until smooth. Season with salt and pepper.

To serve

Finish cooking chicken in the oven, about 6-7 minutes. Heat gumbo sauce and adjust thickness. Broil zucchini and shrimp until they are cooked through. Place zucchini on the bottom, gumbo on top, chicken on top. Drizzle with dressing and place shrimp on the top of chicken and garnish.

Yield 4 servings

Source: ciao!