Migraine

MMC Lead Expert
Supreme Guru

Posted

Easy, no triggers if you use the right fish.

Takes 15 minutes or less to fix dinner.

Enjoy!

Easy "Baked" Fish

Teri Robert
Lead Expert, MyMigraineConnection
terimmc@helpforheadaches.com

The generally long periods of time between my Migraines are the result of working with a Migraine specialist to refine my preventive regimen. You can see my current regimen HERE.

Posts: 3142 | Location: West Virginia | Registered: 01-11-2007

DebMomm

Wizard

Posted

Holy moley! Salmon can be a migraine trigger? How come?

I ate salmon Saturday....

Deb

[url=http://www.TickerFactory.com/]

Posts: 1782 | Location: St. Louis | Registered: 01-13-2007

Ignored post by DebMomm posted

MMC Lead Expert
Supreme Guru

Posted

Deb,

Not really sure why salmon can be a trigger. It's a shame since it has the Omega3 to be very good for us.

quote:
Originally posted by DebHOST:
Holy moley! Salmon can be a migraine trigger? How come?

I ate salmon Saturday....

Teri Robert
Lead Expert, MyMigraineConnection
terimmc@helpforheadaches.com

The generally long periods of time between my Migraines are the result of working with a Migraine specialist to refine my preventive regimen. You can see my current regimen HERE.

Posts: 3142 | Location: West Virginia | Registered: 01-11-2007

Ignored post by Teri Robert posted

Nancy Bonk

Community Manager
Guru

Posted

Looks awesome Teri, I will have to give it a try.

Nancy Bonk
Community Manager
nancy@helpforheadaches.com

Posts: 2618 | Location: New York | Registered: 01-11-2007

Ignored post by Nancy Bonk posted

MMC Lead Expert
Supreme Guru

Posted

Thanks, Nancy. SO easy. You can vary the spices to taste. I think our favorite fish for this is talapia. It's not too "fishy."

Teri Robert
Lead Expert, MyMigraineConnection
terimmc@helpforheadaches.com

The generally long periods of time between my Migraines are the result of working with a Migraine specialist to refine my preventive regimen. You can see my current regimen HERE.

Posts: 3142 | Location: West Virginia | Registered: 01-11-2007

Ignored post by Teri Robert posted

Arabella

Grasshopper

Posted

I wanted to say I tried this. I used cod. It wasn't as pretty as yours but it was really good and really easy. I fixed it three times in one week cause it was so good.

PLEASE write some more recipes that are this easy and this good?

Best,
Arabella

Posts: 25 | Location: Eastern US | Registered: 05-26-2007

Ignored post by Arabella posted

Chronic HA

Master

Posted

How about Salmon?

Put serving sized pieces in a brine of 1/2 cup Morton's Sugar Cure to 1 quart of water for I hour. Remove, rinse with clean water, pat dry and barbacue for 15 minutes or so. Some will say that is too long, but we like it done.

For Smoking, use the same brine for 3 hours, air dry in frig over night, smoke with 2 pans of alder chips for 12 hours. Time isn't critical. If it goes 11 or 14 it will be fine. 24 is too dry for us. This is not a preserving smoke process, but it keeps in the frig for a long time.

Brining time is critical, longer will dramatically increase the salty taste. 15 minutes less will make a big difference too.

MMMMM, Yummers! Bob

Posts: 323 | Location: Auburn, WA | Registered: 06-28-2007

Ignored post by Chronic HA posted

MMC Lead Expert
Supreme Guru

Posted

Glad you like it, Arabella. We're working on more recipes!

quote:
Originally posted by Arabella:
I wanted to say I tried this. I used cod. It wasn't as pretty as yours but it was really good and really easy. I fixed it three times in one week cause it was so good.

PLEASE write some more recipes that are this easy and this good?

Teri Robert
Lead Expert, MyMigraineConnection
terimmc@helpforheadaches.com

The generally long periods of time between my Migraines are the result of working with a Migraine specialist to refine my preventive regimen. You can see my current regimen HERE.

Posts: 3142 | Location: West Virginia | Registered: 01-11-2007

Ignored post by Teri Robert posted

MMC Lead Expert
Supreme Guru

Posted

I'm not familiar with Morton's Sugar Cure. From the name of it, it might have too much sugar in it for me with diabetes. Does it have MSG or other preservatives in it?

Salmon is a potential Migraine trigger.

All of that said, it sounds good. I have fixed salmon with my recipe, and love it.

quote:
Originally posted by Chronic HA:
How about Salmon?

Put serving sized pieces in a brine of 1/2 cup Morton's Sugar Cure to 1 quart of water for I hour. Remove, rinse with clean water, pat dry and barbacue for 15 minutes or so. Some will say that is too long, but we like it done.

For Smoking, use the same brine for 3 hours, air dry in frig over night, smoke with 2 pans of alder chips for 12 hours. Time isn't critical. If it goes 11 or 14 it will be fine. 24 is too dry for us. This is not a preserving smoke process, but it keeps in the frig for a long time.

Brining time is critical, longer will dramatically increase the salty taste. 15 minutes less will make a big difference too.

MMMMM, Yummers! Bob

Teri Robert
Lead Expert, MyMigraineConnection
terimmc@helpforheadaches.com

The generally long periods of time between my Migraines are the result of working with a Migraine specialist to refine my preventive regimen. You can see my current regimen HERE.

Posts: 3142 | Location: West Virginia | Registered: 01-11-2007

Ignored post by Teri Robert posted

Chronic HA

Master

Posted

It is in the grocery store with the other salts. Not all of them carry it.

Morton Smoke Flavored Sugar Cure in a blue bag. It says, contents, salt, Sugar, 1.5% sodium Nitrate (preserative), Propylene Gycol, Carmel color, Natural Hickory smoke flavor, Spice Extractives, Dextrose.

Hope that helps,

My buddies tell me I can't go if I don't bring some of my smoked!

Hope that helps, Bob

Posts: 323 | Location: Auburn, WA | Registered: 06-28-2007

Ignored post by Chronic HA posted