by Dana Jacobi
for The American Institute for Cancer Research
Journalists are incurable trend-watchers.
In particular, I love watching the popularity of cuisines, dishes
and even specific foods rise and fall. Today, for example, South
Indian street food and Japanese pub grub are trending up, along
with wasabi (the hot stuff also known as Japanese horseradish
thats served with sushi.) Look for it in non-Asian salad
dressings and even desserts at cutting-edge restaurants.
I love seeing wasabi, an ethnic
food thats been around for centuries, becoming the next
big thing. It is rather like seeing Daniel Craig, the British
actor who has done solid work for years, suddenly gain the international
spotlight as the new James Bond.
Its also fun to see unfamiliar
items get 15 minutes of culinary super-stardom and then stick
around to become everyday choices. Take supermarket staples like
radicchio and kiwi fruit. Today they are commonplace, but both
were unknown to most Americans until the late 1970s, when gourmet
chefs suddenly had to have them on the menu.
Edamame is another veggie traveling
this path, and its doing so at an even greater speed. Long
served as a bar snack in Japan, they started popping up in U.S.
Japanese restaurants in the early 1990s. In 1996, it started
showing up in frozen vegetable mixes sold across the U.S. Two
years later, many supermarkets were selling bags of edamame on
their own. Now you can find ready-to-eat edamame in refrigerator
cases nearly anywhere sushi is sold, and people often tell me
that edamame are the soy they most enjoy.
Edamame are ideal in this pasta
salad. I make it when I have leftovers of grilled, poached or
baked fresh salmon. Sometimes I use canned fish, which is also
good and costs far less. The green-on-green (on green) of spinach
linguini, fresh spinach and edamame produces a fresh, vibrant
summer look. Choosing baby spinach eliminates the work of stemming
and chopping larger leaves. Fresh greens have a better texture
than frozen and make a more attractive salad.
Salmon and Pasta Salad with
Edamame - Makes 4 servings.
4 oz. spinach linguini
2/3 cup cooked shelled edamame
1 cup (one 8 oz. can) coarsely flaked pink salmon, or leftover
grilled, poached or baked
1 Tbsp. olive oil
1/2 medium red onion, finely chopped
1/4 lb. baby spinach leaves
1/4 cup snipped dill
4 tsp. Dijon mustard
Cook the pasta according to package directions. Drain, and place
the pasta in a mixing bowl. Add the edamame and the salmon.
In a medium-sized skillet, heat
the oil over medium-light heat. Sauté the onion until
it is translucent, about 4 minutes. Mix in the spinach until
it is wilted, about 2 minutes. Add the onions-spinach mixture
to the pasta.
Add the dill. Mix with a fork
to combine. Mix in the mustard. Season the salad to taste with
salt and pepper. This salad keeps for 24 hours in the refrigerator.
Per serving: 263 calories, 8
g. total fat (1 g. saturated fat), 29 g. carbohydrate, 20 g.
protein, 6x g. dietary fiber, 357x mg. sodium.
Something Different is written
by Dana Jacobi, author of 12 Best Foods Cookbook and contributor
to AICRs New American Plate Cookbook: Recipes for a Healthy
Weight and a Healthy Life.
The American Institute for Cancer
Research (AICR) is the cancer charity that fosters research on
the relationship of nutrition, physical activity and weight management
to cancer risk, interprets the scientific literature and educates
the public about the results. It has contributed more than $96
million for innovative research conducted at universities, hospitals
and research centers across the country. AICR has published two
landmark reports that interpret the accumulated research in the
field, and is committed to a process of continuous review. AICR
also provides a wide range of educational programs to help millions
of Americans learn to make dietary changes for lower cancer risk.
Its award-winning New American Plate program is presented in
brochures, seminars and on its website, www.aicr.org. AICR is part of the global
network of charities that are dedicated to the prevention of
cancer. The WCRF global network is led and unified by WCRF International,
a membership association which operates as the umbrella organization
for the network .The other charities in the WCRF network are
World Cancer Research Fund in the UK (www.wcrf-uk.org); Wereld
Kanker Onderzoek Fonds in the Netherlands (www.wcrf-nl.org);
World Cancer Research Fund Hong Kong (www.wcrf-hk.org); and Fonds
Mondial de Recherche contre le Cancer in France (www.fmrc.fr).
Article Source: Aicr.org
Article Posted: Janauary 10, 2007