Pink is in!

maple-salmon

Salmon is the poster child for Omega 3’s but did you know it also helps with decreasing depression and increasing collagen production (fountain of youth skin and hair)? Who would have thought this ‘punch of pink’ on the plate had the power to protect against heart disease, breast and prostate cancer, lower the risk of Alzheimer’s, and is a super anti-inflammatory. I recommend choosing wild-caught salmon over farm-raised unless you are buying from a market you can trust (The fishmonger at Whole Foods certifies that their farm-raised salmon is just as healthy and safe as their Alaskan wild. It does have a milder flavor and less bones which is great for kids).

Today I am going to let you in on my little secret to encouraging my kids to love the “pink” fish.  I give all credit to my mother-in-law for introducing me to this crazy-quick and deliciously-sweet recipe for salmon that makes the rounds once a week at my house.

* 2 large filets of salmon to feed a family of 8. I prefer the thin pieces over the thick-cut steaks. If you are buying wild salmon, go for the tails because they have less bones.

* Wash the fish and then pat dry with a paper towel. Cover a baking sheet with tin foil for easier clean-up. Lightly coat the tin-foil baking sheet with olive oil and then lay fish scales down.

* Drizzle each filet generously with local honey. If you can find rosemary or lavender honey, all the better. Next, sprinkle each filet with Kosher or sea salt, ground cracked pepper and a sprinkling of brown sugar on the top.

* Place your salmon into a pre-heated oven at 450 degrees for 15-20 minutes. Please don’t walk away and check your email or change a diaper or watch Ellen dance on the TV like I do and forget about the salmon. Over-cooked salmon is no fun!

* Rough-chop fresh mint to garnish and a slice of lime. 

A mixed green salad (arugula or kale) with blackberries, sliced avocado, walnuts, and Parmesan cheese, and a light dressing of 1/2 a squeezed lemon, olive oil and kosher salt, and a side of brown or white rice (with grated Parmesan cheese) and you have successfully nourished the body, heart and soul of your family!

Live in Hope,

Farrell

5 Comments
  • Susan

    August 19, 2013 at 6:26 am Reply

    Can’t wait to try this..& very interested in info on farm raised salmon – I’ve been avoiding it (& sharing my uninformed info too!) but glad to know its not so bad !! Thx- Susan

  • Laura Kolb

    August 19, 2013 at 8:02 am Reply

    yum!

  • Diane Tucker

    August 19, 2013 at 10:50 am Reply

    Farrell, I use the tin foil idea for Salmon but use Ken’s Northern Italian dressing with basil and Romano, a dash of worcestershire sauce, a little Kosher salt, ground pepper, a little more fresh basil, sometimes rosemary (if I have it). I’ve also used this recipe for cod fillets and flounder fillets. Bill loves this recipe.

  • Eliz Akers

    August 20, 2013 at 8:17 am Reply

    Love it. Cooking this week:)!!

  • Ramsey Corn

    August 30, 2013 at 6:03 pm Reply

    Love this recipe!!!

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