Fat and flavor

Just a bit of it can enhance food's taste.

May 12, 2002|By Bev Bennett | By Bev Bennett,Special to the Sun

Food scientists who haven't been stunted by fat phobia make a good case for using a little in cooking. "Fat, although unappetizing by itself, makes food taste better. Fats coat the mouth and hold flavors for complete and rounded tastes," writes Shirley O. Corriher, a biochemist, cooking instructor and author of CookWise (William Morrow and Co., 1997).

When you're cooking low-fat foods, it's tempting to eliminate any additional fat. Why ruin a low-calorie entree such as fish or chicken breast with fat? The answer is flavor. You'll be more satisfied and probably eat less when your food tastes good.

The following menu features herb-topped salmon enhanced with the judicious addition of butter and olive oil.

Distributed by the Los Angeles Times Syndicate International, a division of Tribune Media Services.

Salmon With Lemon and Chives

Makes 2 servings

Two 6-ounce salmon steaks

2 teaspoons lemon juice

1 teaspoon olive oil

salt, pepper

Lemon-Chive Sauce (recipe follows)

Place salmon steaks on oiled baking sheet. Brush each with 1 teaspoon lemon juice and 1/2 teaspoon oil. Season lightly with salt and pepper. Roast in oven at 450 degrees for 10 minutes or until salmon is no longer raw in the center.

Meanwhile, prepare Lemon-Chive Sauce. When salmon is done, remove from oven and arrange on serving plates. Either top with sauce or serve the sauce on the side.

Lemon-Chive Sauce

1 1/2 tablespoons butter

1 teaspoon lemon juice

1 tablespoon minced chives

Melt butter in small skillet. Stir in lemon juice and chives. Remove from heat. Use as directed above.

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