In honor of October, we’re adding on to our list of rose-colored recipes that are both delicious and heart healthy. For those upcoming get-togethers, or even just as a small meal for one this salmon rillettes recipe is sure to get your taste buds jumping. There’s nothing like getting together with good friends and good food to make you feel great this season.
Salmon is one of the cancer-fighting superfoods because not only is it a rich fish, but it has omega-3 fats that aid in the prevention of ductal carcinoma, the most common type of breast cancer. The omega-3 fats reduce inflammation by eating 8 ounces of salmon (or other fish) once a week.
However, we will caution you that there are many types of salmon to look for when cruising your local grocery store or ordering a salmon dish from a restaurant. Wild Atlantic salmon is the best because it is high in vitamin D, which helps block the development of blood vessels that may possibly feed growing tumors and stops multiplying of cancerous and precancerous cells.
If salmon isn’t your favorite fish there are also fish oil supplements that have the same effect on the body and can also benefit you. Not only is salmon recommended, in moderation of course, for preventing breast cancer, but fatty fish like salmon can also aid in the prevention of leukemia, non-Hodgkin lymphoma and prostate cancer.
Fish is one of the healthiest items to consider when meal planning for the upcoming holidays. We have the perfect recipe for an appetizer that everyone will love. Served up with crusty French bread it is one of our favorite (pink) recipes!
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
2 cups dry white wine
1 tablespoon minced shallot
1 lb skinless salmon fillet (preferably wild), cut into 1-inch pieces
3 oz smoked salmon, cut into ¼ pieces
½ cup (or more) mayonnaise
2 tablespoon thinly sliced French chives
1 tablespoon (or more) fresh lemon juice
Fine sea salt and freshly ground white pepper
1 baguette, thinly sliced, toasted
Bring wine and shallot to a boil in a small saucepan over high heat. Reduce heat to low; add salmon. Gently poach until salmon is barely opaque in center, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Strain poaching liquid through a fine-mesh sieve; set aside shallot and discard liquid. Place salmon and shallot in a large bowl; cover and chill until completely cooled.
Add smoked salmon, 1/2 cup mayonnaise, chives, and 1 Tbsp. lemon juice to salmon and shallot. Gently mix just to combine (salmon will break up a little, but do not overmix or a paste will form). Season to taste with salt, pepper, and more mayonnaise and lemon juice, if desired. DO AHEAD: Rillettes can be made 1 day ahead. Cover and chill.
Serve rillettes cold with toasted slices of baguette.