In addition to Independent Living and Assisted Living, Sagora Senior Living is proud to offer Memory Care living options for our residents. As we understand that Memory Care can be a sensitive subject and perhaps confusing and overwhelming for family members, we have launched a blog series devoted entirely to Memory Care. Our hope is that we provide educational resources, answers to frequently asked questions and support as you navigate your loved one’s Alzheimer’s or dementia diagnosis.
For this week’s feature, we’d like to share one of our residents’ favorite recipes that incorporate some of the ingredients that are recommended for those with Alzheimer’s or dementia. Foods that may help fight off cognitive decline include leafy greens, dark berries, nuts, omega-3s, seeds and cruciferous vegetables like broccoli, cauliflower and brussels sprouts.
At Sagora Senior Living, we take pride in focusing our meals on nutrition, presentation and taste. See below for an easy-to-follow recipe that you can implement at home. Bon appetit!
Smoked Chili Cured King Salmon with Citrus Blueberry Sauce
- 4 skin-on, center-cut wild king or other salmon fillets (2 1/2 pounds total)
- Olive oil
- ¼ cup dark brown sugar
- 2 teaspoons coarse kosher salt
- 2 teaspoons of smoked chili mix such as Ancho or Chipotle mixed with all or any of the following: garlic powder, thyme, oregano, fennel Seeds
- Finely grated zest of 1 lime
- Wood chips for smoking (recipe is also delicious without the smoking step)
- Pat fish dry with paper towels and generously oil salmon.
- In a small bowl, combine sugar, salt, spices and zest.
- Generously rub mixture all over the salmon fillets.
- Place in a dish, cover and let cure in the fridge for at least 4 hours to 6 hours.
- Brush off brine from fillets but do not rinse. The fillets will create a wet sauce with the remainder of the brine which will help with grilling.
- Light the grill. Once coals are hot, scatter drained hickory chips over coals. (If you’re using a gas grill, place them in a disposable metal pan on the grill next to the salmon.)
- Place salmon flesh side down on grill and cover, closing top vent, so not much smoke is released. Smoke salmon, covered, for about 5 to 6 minutes, then flip. (If the fish is sticking to the grill grate, then it’s not ready to flip. Cook for another 3 to 10 minutes, depending upon how hot your fire is. The fish is done when the interior is medium pink and exterior crisp and smoky.
- Juice of 1 lemon (about 3 Tablespoons)
- 1 Tablespoon cornstarch
- 1½ cups frozen blueberries
- 3 Tablespoons agave or honey
- Zest of half a lemon
- 1/8 teaspoon grated fresh ginger
- Pinch salt
- Dash of heavy cream
- A few leaves of fresh chopped thyme, or oregano optional
- Place the lemon juice and cornstarch in a small bowl and whisk with a fork until well combined.
- Place the blueberries, cornstarch mixture, agave or honey, lemon zest, fresh ginger, salt and thyme/oregano as desired in a small saucepan and stir well to combine.
- Place the blueberry mixture over medium-high heat and bring to a boil.
- Lower the heat and simmer, frequently stirring, until thickened and heated through about 5 minutes.
- Finish with a dash of cream.
- This should not be a sweet dessert sauce; the blueberries accent the earthiness of the salmon. A few fresh blueberries can be added at the end if a bit chunkier sauce is desired.