Salmon in Spicy Broth with Bok Choy and Glass Noodles
I took a continuing education class earlier this week on using food as medicine, which is an idea near and dear to my heart. It highlighted the published research involving the health benefits of fiber, omega-3 fatty acids, soy, caffeine, and plant sterols and stanols. It was interesting and informative. Overall, Nick and I do a pretty good job of eating a balanced diet, but one of the areas where we consistently fall short is our fish intake. In order to get the oh-so-important omega-3's it is currently recommended that we eat fatty fish (preferably chosen from Monterey Bay Aquarium's list of safe and sustainable fish) at least two times per week. Thus, the inspiration for this meal. We used the 'cheater's Asian broth' recipe from Lynne Rossetto Kasper's 'How to Eat Supper,' and threw in some bok choy, mung bean noodles, and a chunk of Alaska wild salmon. It was very tasty, and I feel better already.
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