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COM SAUDADE: Garlic Butter Salmon w Stir-Fried Veges

COM SAUDADE: Garlic Butter Salmon w Stir-Fried Veges

To be cooked & enjoyed when you are “com saudade”… 
(a Portuguese term for the “feeling of missing something you love while knowing that its likelihood of return is unknowable & left entirely to fate”)
 
BODY FOOD
To be “com saudade” is a poignant Portuguese concept that can’t seem to be translated as succinctly in any other language.  When translated into English, words like longing, hope, nostalgia, yearning, missing, loneliness, endearment, fondness and fatality are all used – but none seem to capture the complexity of being “com saudade” in the same all-consuming way.  It is said to come from the Golden Age Portuguese maritime culture where sailors left for sea, and their wives and children were left without knowing if their husbands and fathers would ever return; but at the same time feeling proud of their bravery and spirit. 
 
If you ever find yourself feeling this way, why not try out this simple yet healing meal.  Salmon helps to repair heart damage and strengthens the muscles in our heart.  It helps lower blood pressure, and even prevents arteries from hardening which lessens the chances of having a heart attack.  If salmon can do such amazing things for our physical hearts, it’s sure to protect and strengthen our spiritual hearts too!  If that wasn’t enough, salmon is also a natural anti-depressant because of its omega-3 content.
 
MIND FOOD
“Loving you is like trying to touch a star.  I know I can never reach you, but I can’t help but try.”  (Anon.)
 
“A mighty pain to love it is,
And ’tis a pain that pain to miss;
But of all pains, the greatest pain
It is to love, but love in vain.”
(Abraham Cowley)
 
SOUL FOOD
“Por Amor”  (Marcos Llunas)
INGREDIENTS
  • Salmon steaks
  • Garlic butter (2 tbsp per salmon steak)
  • Broccoli (1 head)
  • Mushrooms (handful)
  • Capsicum (1 medium sized)
  • Oyster sauce (1.5 tbsp)
  • Sesame oil (1.5 tbsp)
  • Pepper (to garnish)
  • Dill (to garnish)
COOKING INSTRUCTIONS
  • Melt the garlic butter in a medium-depth pan, and when hot, add the salmon steaks.  Cook to your preference, but I always think fish is better just undercooked rather than overcooked (and remember it continues to cook after you take it off the pan!).
  • Cut all the vegetables up into bite-sized pieces. 
  • In a medium-depth pan, head the sesame oil and then add the broccoli and capsicum. 
  • Stir-fry for a good few minutes before adding the mushrooms and oyster sauce.  I like my veges crunchy so I take them off the heat pretty quickly afterwards. 
  • Serve the veges with the salmon, and garnish the fish with pepper and dill as desired.  Enjoy!
 
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