Seafood has always been welcome on my plate. Some of my favorite childhood dishes consisted of shrimp, salmon, and white fish. I have a great appreciation for fish and shellfish, with salmon being one of my favorites – baked, fried, smoked, or grilled! Packed with nutritional value, the oily fish, in some moderation of course, can be a fantastic part of your diet.
As you can tell from my past posts, I enjoy being informed about the food I eat and I encourage you to do the same whenever possible! Now for some quick facts on North American salmon.
There are six species of salmon found in North America. They all vary in size, color, taste, and preparation:
For all of these species, you’ll often be given the choice of wild or farm-raised in the grocery store. As of today, in the US, farm-raised practices are abysmal. The fish are “raised” in over-crowded pens that are typically disease and parasite filled. Farm-raised fish are often treated with antibiotics to achieve optimal size and tend to have higher PCB levels than wild fish. So bottom line, buy wild fish, it’s more expensive, but it’s better for you!
Last week, I made one of my favorite baked salmon recipes, adapted from Damn Delicious. It is a simple recipe, packed with sweet and tangy flavors that pairs well with vegetables. Some crispy, roasted brussel sprouts, asparagus sautéed in soy sauce, or cauliflower mash are all great sides that come to mind!
- 2 tablespoons olive oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 wild salmon filets
- 3 green onions, chopped
- 1 tablespoon agave
- 1/2 teaspoon low-sodium soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon hot sauce
- 1/4 teaspoon grated fresh ginger
- In a large bowl, combine olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, and green onions. Mix well.
- Add salmon and allow to marinate for 1 hour to overnight, flipping fillets occasionally.
- Pre-heat oven to 400 degrees F. Line a baking dish with foil and lightly grease.
- Place salmon in baking dish with all the marinade and bake 20-25 minutes or until thickest part of fillets reach 145 degrees F.
- In a small bowl, combine agave, soy sauce, sesame oil, hot sauce, and ginger. Mix well.
- Top cooked salmon with glaze. Garnish with chopped green onions if desired.