I’m a huge fan of salmon, especially wild Alaskan sockeye. Nutrition wise, it is better for you and contains less contaminants and mercury. It is worth every penny when you choose this type of fish with it’s high quality taste, texture and wonderful appearance. When thinking about flavor, i decided to go with an Asian flair for the salmon and paired it with sauteed organically grown spinach, a rosemary and olive oil infused baked sweet potato and a citrus-mustard reduction sauce for dipping. You may pair this up with another vegetable such as bock choy, broccoli, chard and rice for a starch component.  It was unbelievably delicious!! Mmmmmmm!!!

 

Wild Alaskan salmon is healthy and naturally full of vitamins, minerals and nutrients that will promote overall health. This simple super food contains a great source of protein, rich in omega-3 fatty acids, antioxidants and contains no detectable mercury. Did you know, a typical 6 ounce serving of wild sockeye salmon contains 2.15 grams of fatty acids and 47 grams of protein.

The health benefits of omega-3 fatty acids consists of protecting your heart, it’s essential in pregnancy and healthy infant development, it may reduce severity of Crohn’s disease, ulcerative colitis, psoriasis, asthma and rheumatoid arthritis. In Psychological disorders (depression/bipolar) it will reduce the severity and with Alzheimer’s disease and type 1 diabetes it will slow the development.

You may ask, why is it better to purchase wild rather than farmed? Wild salmon are able to roam free in the oceans, free of antibiotics, no growth hormones, no synthetic coloring and feed freely on krill and phytoplankton. It also has a far superior taste, texture, and appearance. Better for you and your family with a high nutrient profile. Just pure and natural the way it should be. Healthy and sustainable food.

 

SERVES: 4

 

INGREDIENTS:

1/4 cup sake cooking wine

4 tbsp local honey

1/8 cup low sodium soy sauce

1/4 cup rice vinegar

1tsp ground ginger

2 tbsp ground mustard

1 tsp stone ground whole grain mustard

2 tbsp filtered water

1/4 cup fresh orange juice, 1 clementine, peeled and pureed

2 tbsp unsalted organic butter

4 piece wild sockeye salmon ( 6 ounce each)

 

INSTRUCTIONS:

In a shallow dish, stir together sake, honey, vinegar and ginger.

Add the fish in the shallow dish, skin side up, and let marinade in the mixture for about a couple hours covered in the refrigerator.

Preheat the broiler.

While waiting, stir together mustard and water in a small bowl. Reserve.

Broil fish, skin side down, in the baking dish; about 6 inches away from heat. Let cook about 5- to 6 minutes.

While the fish is cooking, add the fresh orange juice to the mustard mixture reserve. Place mixture in a saucepan, on medium heat, and bring to a boil. Don’t let it over boil. Keep your eyes on the pan. When it comes to a boil, reduce heat on low. Let it reduce by about half; stirring frequently. Remove from heat when cooked down and swirl in the butter until melted. Reserve in a warm place.

Serve salmon with a rice and/or vegetable of your choice. Drizzle the extra sauce from the pan and the citrus-mustard dipping sauce over fillet. Enjoy!

 

NUTRITIONAL VALUE: Calories 350; Total Fat 16.8g; Cholesterol 90mg; Sodium 380mg; Total Carbohydrates 16.2g; Sugars 14g; Protein 34g; vitamin A 7%; calcium 7%; vitamin C 22% and iron 10%. This dish is very high in magnesium, phosphorus and selenium.

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