.Ever since I was a child, food and cooking have always been a big part of my family. We grew everything – even our own pumpkins for Halloween. Now that I’m grown, it has not changed much. gardening wisdom my mother still plays an important role in my daily life.
One of the easiest and healthy to raise the profile of flavor of any dish ways is to use fresh herbs, spices, oils and citrus juices raw. I’m not much of a meat eater, but enjoy fish – especially salmon. Ocean sustainability is an issue that is near and dear to my heart, so always pay attention to where my salmon comes.
Why do you care where your salmon comes from?
‘ve always been fascinated by sharks. Actually, I started my writing career with a short e-book to educate others. Shark populations are in serious decline on the basis of current fishing practices and flutter. It is alarming and heartbreaking. However, for many, it is one of those topics that are out of sight, out of mind.
Although how fish are caught is important to me (especially because of the amount of waste from longlining) the first thing I look for when buying salmon is whether or not it was caught wild or farm-raised. As you can imagine, wild salmon roam freely, eating a more natural diet. This results in a higher concentration of fatty acids omega-3 . Although fish are still exposed to PCBs in the environment that are an optimal choice.
farm-raised salmon, by contrast, are fed food pellets GMO. They are also placed in very stressful situations and exposed to chemical cocktails that reduce their nutritional value. Not only are these inhumane farms, but significantly threaten local ecosystems and coral reefs. They also increase the risk of disease.
The production of farmed salmon has increased 40-fold in the past two decades, numerous studies showing the potential adverse effects. After studying more than two metric tons of North American, South American and European salmon, researchers found that PCBs and environmental toxins are actually higher in farmed fish compared to their wild counterparts captured .
Published in The Journal of Nutrition one of the 14 toxins that tested the researchers, 13 were significantly higher in farm-raised Atlantic salmon, compared with wild Pacific salmon. They found a greater correlation between toxicity and food. This means it is believed that the toxins that are transmitted through feeding, besides pesticides, growth hormones and antibiotics.
not shy away from salmon – jazz up
can be frightening to think about what lurks in our environment – and food for that matter. However, in case of procuring salmon caught in the wild, the benefits far outweigh the possible side effects. and protein.
If you are bored of the same age baked salmon, why not be a little creative in the kitchen? Serve with some fresh vegetables, quinoa or couscous and spicy yourself a winning dish. There are lots of possible combinations, however, I can not seem to get enough of this citrus-rosemary glaze.
With two big rosemary plants on my terrace, I’m happy to use it up before the Canadian thermal start covering our country with a big ol ‘white blanket of snow. Not only this recipe to improve the taste, but also amplify the overall nutritional value. Often whip up a large batch and use this glaze on a salad the next day -. Just add more olive oil
Time to raise their salmon
Whether you’re baking, broiling, roasting, grilling or poaching salmon, this fish is very versatile. I usually cook mine in a pan but feel free to do its magic.
- 1 tablespoon olive oil
- 2 salmon fillets – rested at room temperature
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 cloves garlic, finely chopped
- 1/2 teaspoon of raw honey
- 2 large sprigs of rosemary, finely chopped
- Salt to taste
- pepper to taste
1. In a small saucepan, add the citrus juice, garlic, honey and rosemary. Simmer for about 5 to 6 minutes before removing from heat. A pretty cool time, add half a tablespoon of organic olive oil.
2. In a large skillet heat, add the remaining olive oil (or oil of your choice), placing the skin side down steaks seasoned. Use a metal spatula to firmly hold the salmon in place, or otherwise is likely to snuggle. Once the skin is crispy (usually after about 4 minutes of cooking), flip and cook for an additional 2 to 3 minutes.
3. Remember, you want the salmon to be cooked, but still delicate and flaky. You can see the change in color as it cooks through. Once you’re satisfied with the salmon, transfer to plates and spoon in your enamel. Enjoy!
– Krista Hillis