Dill and Quercetin
Dill (Anethum graveolens) is a short-lived annual herb, native to southwest and central Asia. In biblical times, the Pharisees paid a tithe on the seeds, leaves and stem of dill (Matthew 23:23). The name dill is thought to have originated from the Norse or Anglo-Saxon word 'dylle' meaning to soothe or lull. Medicinally, dill has been used for since ancient Egyptian times, 5000 years ago. It has been qualified as a "chemoprotective" food that can help by neutralizing some carcinogens. Over the centuries it has been used as a "bacteriostatic", anti-rheumatic and to reduce stomach distress.
Most interesting, dill contains two of the most beneficial connexin enhancing molecules in the some of the highest concentrations of any plant - Quercetin (48-100 mg/100g) and Kaempferol. Quercetin a flavonol has been shown to have anti-tumor properties. In addition to helping combat cancer, quercetin may also be beneficial for prostatitis, heart disease, cataracts, bronchitis, asthma, and various allergies and inflammatory disorders.
Salmon with Mustard Dill Sauce
Absolutely delicious! Great for a big crowd and so easy to prepare!
1 1/2 - 2 lbs Salmon Filet (Skinned and deboned) 3/4 jar grainy mustard (Maille) 2-3 Tbsp Brown sugar 1/4 cup Canola Oil Bunch of chopped fresh Dill
Place the salmon in a large glass (pyrex) dish or baking sheet lined with parchment paper. This makes clean up a snap and the fish won't stick to the dish or baking sheet.
Mix together mustard, sugar, canola oil and dill. Spread over fish. Bake at 375 degrees for 20 minutes (less if it is a thin cut, more for a thick cut) Always undercook the salmon slightly as it will continue to cook out of the oven for several minutes.