Here is a fast and easy supper that pleased our whole family! If I can, I like to buy wild caught Alaskan salmon. Wild caught salmon is much more tremendously nutrient-dense than farmed salmon. I can’t even begin to tell you how important vitamin D is for our bodies, and sadly, many of us are vitamin D deficient. A serving of wild caught salmon contains all the vitamin D a person, young or old, needs in a day, whereas a serving of farmed salmon usually does not make the cut-off.
In addition, farm raised salmon’s fish food often contains heavy metals, like lead, and polychlorinated biphenols (PCBs), which then concentrate in the fish and its coveted omega-3 fat stores. Alaskan salmon is about as pure as it gets (which still isn’t completely pure!).
Yes, farm-raised is cheaper, but you just about have to eat twice as much to get the same nutrients and with the addition of more contaminants.
Salmon filets, about 4-5
Juice of 1 lime
Honey, 1 tablespoon
Salt, 1-2 tablespoons
Oil of choice, enough to liberally coat skillet
Sprinkle salmon filets with salt and set aside.
Whisk oil, honey, and lime juice in a large skillet. Heat over medium-high heat.
Add in salmon, skin-side facing ceiling. Allow underside to brown.
Turn and cook skin side until the filet is cooked through and skin is ideally browned.
Turn once more, if needed, to further brown and caramelize fish.
Remove from heat.
Serve with salsa.
2 well-ripened mangos, diced
Juice of 1 lime
Red onion, diced , 1 tablespoon
1 ripe avocado, chopped
Cilantro, 1/4 cup, more or less to taste
Honey, 1 tsp or to taste
Salt to taste
Mix in medium-sized bowl. Serve over salmon.
Enjoy! Please let me know if you ever try and like any of the recipes on the blog…or alternatively, if you don’t! What you tweaked or left out! Wishing you a great rest of the week!
Am J Clin Nutr. Vitamin D deficiency: a worldwide problem with health consequences. Michael F Holick and Tai C Chen. April 2008. vol. 87. no. 4. 1080S-1086S