2012 Meeting Dates

2012 Meeting Dates:
May 24 | June 28 | July 26 | August 23 | September 20 | October 25 | November 29 - Holiday Meeting | December - No Meeting

Please contact us for location information.

(253) 851-0007 or GigHarbor.BING@gmail.com
If you don't catch us on the phone, there is an option in our voicemail for group information.

Thursday, August 11, 2011

Cooking Club Beginning in September!

One of our group members would like to host a cooking club on a regular basis beginning in September. The club will focus on foods that promote brain health. Just wanted to give everyone a heads up. More information will be available soon. 

Feel free to comment on this post with suggestions, ideas, inquiries or just to let us know that you're interested :-)


Tuesday, August 9, 2011

Broiled Salmon with Pineapple Salsa Recipe- Thanks to Kari Hamrick!

This recipe was found and copied from the book Light & Healthy 2011, shared by our nutrition and brain injury guest speaker, Kari Hamrick, PhD. 

Broiled Salmon with Pineapple Salsa:
Serves 4
(Note: We find it easier to buy fresh pineapple that has already been peeled and cored, but you can also buy a whole pineapple and prepare it yourself; you will need a little less than half of a medium pineapple for this salsa. To make this dish spicier, add the chile seeds. If you cant find skinless salmon at the store, you can easily remove the skin yourself- see note below.)

7      ounces peeled and cored fresh pineapple, chopped medium (about 1 1/4 cups)
1      scallion, sliced thin
1/2   jalapeno chile, stemmed, seeded and minced
4      teaspoons fresh lime juice
1      teaspoon minced fresh cilantro
Salt and pepper

4     teaspoons honey
1/4  teaspoon water
1     teaspoon light brown sugar
3/4  teaspoon ground coriander
1/2  teaspoon ground ginger
1/2  teaspoon garlic powder
1/2  teaspoon pepper
1/4  teaspoon salt
1/4  teaspoon allspice
4    (6-ounce) skinless center-cut salmon fillets, about 1 1/2 inches thick (see note)
Vegetable oil spray

1. Using the tip of a boning knife (or sharp chef's knife), begin to cut the skin away from the fish at one corner of the fillet.
2. When there is enough skin exposed, grasp the skin firmly with a  paper towel, hold it taut, and carefully cut the flesh off the skin.

1. For the Salsa: Combine the pineapple, scallion, jalapeno, lime juice, and cilantro in a bowl and season with salt and pepper to taste. Set aside.

2. For the Fish: Position an oven rack 6 inches from the heating element and heat the broiler. Stir the honey and water together in a bowl. In a second bowl, combine the sugar, coriander, ginger, garlic powder, pepper, salt and allspice.

3. Pat the salmon fillets dry with paper towels and arrange them evenly, skinned side down, on a foil-lined rimmed baking sheet. Brush each fillet with the honey-water mixture. Sprinkle the spice mixture evenly over the salmon and gently press to adhere. Lightly coat the tops of the salmon fillets with vegetable oil spray.

4. Broil the salmon until golden, its sides are opaque, and the fish registers 125 degrees on an instant-read thermometer, 6 to 9 minutes. Transfer the salmon to individual plates and serve with the salsa.