Thursday, 16th April 2009
A perfect appetizer: Salmon Tartare with Coriander
On my way to work yesterday I listened, as usual, to the radio. The subject was the body-mass-index (BMI). This index enables you to find out if your weight is matching with your size. It will be calculated by following formula:
BMI = bodyweight (kg) : height² (m²)
Age
(years) |
BMI-range
(kg/m²) |
19 – 24 |
19 – 24 |
25 – 34 |
20 – 25 |
35 – 44 |
21 – 26 |
45 – 54 |
22 – 27 |
55 – 64 |
23 – 28 |
> 64 |
24 – 29 |
The specialist in the radio explained furthermore that this index has been created originally by the American life-insurance companies to simplify the calculation of the premium for an individual life insurance due to the fact that the overweight of the people in the States is very common and this, of course, influences very much the lifetime of these persons. What shows that the introduction of this formula was not for health reason but in the first line a commercial decision.
When I returned to my office I immediately checked my own BMI and was happy to find out that it was absolutely in the line, what did not mean to me to change now my eating discipline – except sometimes. I think a cooky here or a portion of ice cream there does not harm too much.
In general I am continuing my “controlled eating”.
Today morning at 7 o’clock my friend Sabine and myself went jogging and had afterwards the usual fruit salad with sunflower seeds.
If you are a friend of healthy food you should not miss to put from time to time some fish on your table.
To give you a help in this respect I am going to present a very tasty recipe: it´s a salmon tartar with coriander.
Ingredients for 4 appetizers:
|
300 |
g |
fresh salmon fillet (absolutely fresh!), without skin |
|
some |
|
high-quality olive oil |
|
1 |
|
shallot |
|
1 |
|
organic lime or lemon |
|
some |
|
Freshly ground black pepper |
|
some |
|
seasalt (very good: Fleur de Sel) |
|
2 |
sprigs |
fresh coriander |
Directions:
- For easier slicing, put the salmon in the freezer for 15 to 20 minutes. Cut the salmon horizontally into two or three evenly thick pieces. Then cut inot thin stripes and lastly into small cubes. Cut carefully. The more attention you pay to this step, the nicer the tartare will look in the end. Put into a bowl.
- Drizzle generously with very high-quality olive oil and stir until the fish is evenly covered.
- Dice shallot. Then add the diced shallot, the sea salt and the black pepper.
- Wash the lime or lemon under hot water and pat dry before grating its zest over the tartare. Squeeze lime or lemon and keep juice for later.
- Wash coriander und chip it. Keep some leaves later for decoration
- Add coriander, mix well, season to taste, cover with foil and return to the fridge.
- Serve tartare with baguette or roasted toast. And don’t forget to decorate with the coriander leaves.
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