Red Bell pepper & salmon mousse on Belgian endive

Chris over Mele Cotte is launching a blog event Cooking Combat Cancer, "... ... One way we can help reduce the risk of developing the disease is by making healthy lifestyle choices. Since this is a food blog, I am going with…eating well. There are many foods out there that can help our bodies fight the illness. And with those foods come recipe ... ... Recipes are need to include something that will help the body fight cancer - healthy recipes basically". I place my focus on organic food. For meat, I'm against "factory" farming which inevitably harms the well-being of livestock; poor living condition plus unnecessary drugs to boost their growth resulting "poisonous" meat. Organically and free-ranged raised chickens are easy to find at store in here, not quite for pork or beef though. So now I seldom take meat. But yesterday a friend of mine bought me some wild Alaskan salmon, I combined it with my other organic vegetable, cooked in a very simple way, it is my interpretation of eating healthy.

Recipe (yield: 12 endive "scoops")

Ingredients:

• 3 oz (I eyeballed) Wild Alaskan salmon fillet, cubed
• 12 leaves of Belgian endive, organic (about 1 whole endive)
• 1 small organic red bell pepper, diced
• 1 small organic onion, diced
• organic plain yogurt
• olive oil
• Kosher salt
• ground black pepper
• green onion from home-garden, finely diced

Directions:

• pre-heat a skillet, add olive oil, saute onion for 1 - 2 minutes over medium-low heat, add red bell pepper and cook for a minute, add salmon, stir for another minute, don't over-cook the fish. Salt and pepper to taste. Process the mixture.
• Fold spoonfuls of yogurt into salmon mixture, amount according to your own preferably consistency and taste.
• Pipe the salmon mousse on each endive leaf. Green onion and more red bell pepper to garnish.

-----------------------------------------------------------------------------------------------------------------------------