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Food & Dining // Heart-y Chef
Diana Helfand

Savoring Salmon For Brain Power

Did you know that more than 31,000 of your neighbors here in Hawaii have Alzheimer’s disease or a related dementia? The families and caregivers of those individuals are in the hundreds of thousands.

The good news is medical research teams are making great strides toward understanding and slowing the progression of this devastating disease.

This column is dedicated to Suzie Neufeldt, who has been working hard on Oahu’s Walk To End Alzheimer’s, taking place at Magic Island this Saturday. Neufeldt invites everyone to join in!

Your participation in the Walk To End Alzheimer’s provides much-needed funds for caregiver counseling, support and training programs offered throughout Hawaii by the Alzheimer’s Association, Aloha chapter, the local affiliate of the national Alzheimer’s Association.

The Aloha chapter provides direct support to the families of those living with the effects of Alzheimer’s disease and related dementias through general education classes, caregiver consultations, spe cial training for family caregivers and support-group facilitation.

Registration for the 3-mile walk (with shorter 1-and 2-mile options) begins at 6 a.m., with an energetic Zumba warm-up with Jen Hintnaus. The walk begins at 7 a.m. Emcee is Trini Kaopuiki.

You can register online at alz.org/walk, or call 593-1901 for more information.

Some foods that are said to boost brain power are salmon, avocado, nuts (in moderation), coffee (in moderation), and blueberries.

This is a fantastic way to prepare salmon filet that leaves it moist and succulent. While the salmon is cooking, you can prepare a salad of fresh island greens sprinkled with blueberries, chopped avocado and chopped walnuts, and drizzle with nonfat raspberry vinaigrette dressing.

SLOW BAKED SALMON FILET

• 2 1-pound salmon filets

• 1 tablespoon each freshly chopped dill, basil or lemon basil, thyme, garlic and parsley * 1 tablespoon toasted sesame seeds

salt and pepper, to taste

cooking spray or extra virgin olive oil

Preheat oven to 200 degrees (slow oven).

Line baking pan with foil and coat with cooking spray, or wipe a coat of olive oil on bottom of pan.

Coat fish with cooking spray or rub a coat of olive oil on fish.

Mix herbs and seeds with salt and pepper until well-combined and rub mixture on fish, coating the top so that the oil and herbs form a coating on the fish. Place skin-side down (do not rub the skin with herbs) on pan and bake for 40-50 minutes or until fish flakes.

Makes six servings of about 250 calories each with about 30 grams of protein.

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