Heart Healthy Dining: Sassafras Salmon with Pineapple-Mango Salsa

Today, as a growing number of people become more health conscious and better aware of what foods they are putting into their bodies, it's increasingly important to incorporate as many healthy ingredients as possible into our recipes. For example, most people have heard that eating salmon is good for you. It's widely considered heart-healthy as it contains Omega-3 essential fatty acids. Still, other ingredients can often become equally important in creating a nutritious meal. The following recipe for Sassafras Salmon with Pineapple-Mango Salsa offers not only the health benefits derived from the fish itself, but many of the other ingredients as well. Sassafras, for example is believed to purify the blood. Green tea has been demonstrated to help lower serum cholesterol levels. Besides being high in fiber and loaded with vitamins and minerals, mangoes contain phenols which act as powerful antioxidants. Likewise, pineapples are rich in vitamin C, calcium and potassium.

Poaching in tea is a healthy and easy way to add great flavor to salmon. The colorful salsa not only adds a striking visual appeal to the dish, but lends a
unique tropical flavor reminiscent of dining in the islands. Topped with the pineapple-mango salsa, the salmon pairs perfectly with coconut rice and served alongside fresh, steamed asparagus spears.

For the salsa:

1/2 cup fresh pineapple, finely diced
1 fresh mango, finely diced
2 TBS red onion, finely diced
2 TBS green onion, finely chopped
1 TBS fresh squeezed lime juice
1/4 teaspoon freshly minced ginger
Pinch crushed red pepper flakes
Fresh ground black pepper, to taste

For the salmon:

4 portions fresh wild salmon, 5 ounces each
2 tea bags, green tea
2 TBS Sassafras tea concentrate

Directions:
In a small bowl, combine fruit, onions, ginger, lime juice and pepper
flakes. Stir gently and set aside. After 10 minutes, adjust with
additional black pepper to taste. Refrigerate.

In a deep saute pan, add just enough water to barely cover fillets. Bring water to a boil then add the tea bags and sassafras concentrate. Reduce heat to low and allow tea to steep for 5-6 minutes.

Remove the tea bags and discard. Increase heat to medium. Carefully place the salmon, skin side up in the pan, allowing for space between each filet.
Simmer gently for 12 minutes. Carefully turn the salmon over and continue poaching for an additional 4-5 minutes. Transfer fillets to serving dish or
individual plates.

Serve salmon topped with Pineapple-Mango Salsa and Coconut Rice (Recipe follows)

Coconut Rice

Ingredients:

2 cups basmati rice
1 can (14 ounces) coconut milk
1 1/2 cups water
1/2 teaspoon light brown sugar
1/4 teaspoon curry powder (optional)

Over medium-high heat, combine coconut milk, water and sugar in a sauce pan with a tight-fitting lid. Stir constantly until sugar is well dissolved. Add in the rice (and curry powder If using) then stir through. Return to a boil, cover and reduce heat to low. Cook for 18-20 minutes or until rice is tender.