Salmon has omega-3 oil, which is a great fat. It helps lubricate your skin, and keep it looking younger. You will notice that there is no need to add fat or oil to this fish. The fish has just the right amount of natural oil to get it thorough the short cooking process. Your heart will jump for you if you eat fish at least twice per week. Eating this way will help to balance your cholesterol, keep your blood vessels healthy, and increase your zest and vitality.

This is a quick recipe that will make you happier and take your dining soul to a higher level. The sauce for this recipe is made with shallots. Shallots are in the onion family but are smaller than onions and have a coppery brown or pinkish skin. They have an onion-garlicky flavor that lends a tasty complexity to sauces.

Grilled Salmon Steaks with Orange Sauce
Celia Westberry, Eat Yourself Younger Effortlessly

2 salmon steaks, about 4-5 ounces each
½ teaspoon dill weed
1 teaspoon onion powder
½ lemon, squeezed
1 teaspoon olive oil
Sea salt and freshly ground pepper

Sauce for steaks:
½ cup fish stock or dry white wine
Juice of one orange
1 Tablespoon of orange zest (peel zest from the orange with a citrus zester or sharp knife)
2 shallots
1 clove garlic, minced
1 Tablespoon clarified butter or ghee
2 teaspoons canola oil
Pinch of salt and pepper

Squeeze the lemon over the salmon and sprinkle on the dill, onion powder, salt, and pepper. Set aside for 15 minutes to marinate.

Meanwhile, pre-heat your grill to high, then reduce to medium-high. Brush your grill with oil to prevent the fish from sticking, and place steaks on grill and cook 5 minutes without moving. Turn and grill other side for about 3 minutes or until the fish is cooked through. Adjust salt and pepper.

Serve with a hearty quinoa salad, steamed carrots and snow peas, and garnish with orange wedges.

Sauce: Sauté garlic and shallots in canola oil for 2 minutes, add the stock or wine and the orange juice and zest. Simmer until the sauce is reduced by half and begins to thicken. Add the butter, salt and pepper. Stir and remove from heat. Serve immediately over the salmon.

Serves 2.

MF&L Staff at Maine Food & Lifestyle magazine.