By One pain-relieving recipe coming right up
By Melissa Rubel Jacobson
Parsley is loaded with antioxidants, chilies have capsaicin that can counterintuitively relieve pain and salmon is full of heart-healthy omega-3 fatty acids.
Total time: 30 minutes
Servings: 4
Ingredients
1 medium shallot, thinly sliced
3 tablespoons fresh lime juice
3½ tablespoons canola oil
Kosher salt
Freshly ground pepper
Four 6-ounce skin-on wild salmon fillets
1 garlic clove, minced
â…“ cup vodka
1½ cups flat-leaf parsley leaves
1½ long red chilies, seeded and sliced
Directions
In a bowl, combine the shallot and lime juice and let stand for 10 minutes. Whisk in 3 tablespoons of the oil and season with salt and pepper.
In a large nonstick skillet, heat the remaining ½ tablespoon of oil. Season the salmon with salt and pepper and cook, skin side down, over moderately high heat until crisp, about 6 minutes. Flip the salmon and cook until just done, about 4 minutes longer; transfer to plates.
Discard all but 1½ teaspoons of the fat in the skillet. Add the garlic and cook for 30 seconds. Pour in the vodka and simmer until reduced by half, about 1 minute. Toss the parsley and chilies in the bowl with the shallot. Serve the salmon with the vodka sauce and parsley salad.
One serving: 401 calories, 23 g fat (3 g saturated fat), 5 g carbohydrates, 1 g fiber
Pain Relief Centers are multispecialty practices that use a combination of innovative and minimally invasive treatments to help relieve patients’ pain and improve their quality of life. They treat a variety of conditions such as neck and arm pain, back and leg pain, complex regional pain syndrome, degenerative disc disease, failed back syndrome, herniated discs and spinal stenosis. Their board-certified physicians utilize advanced technology and interventional therapies to diagnose and treat pain effectively.
