NUTRITION ON THE PLATE:
Wild Salmon: omega-3 fatty acid loaded! Simply put, these healthy fats have major heart health + overall anti-inflammatory health benefits.
Along with the fatty acid content, wild salmon has:
- the antioxidant amino acid taurine
- heart-healthy vitamin B12
- anti-inflammatory omega-3 fatty acids
- immune-supportive selenium
- energy-producing phosphorus
- muscle-building protein
- heart-healthy niacin, vitamin B12, vitamin B6, and potassium
- bone-building vitamin D
Manuka Honey: sometimes costly, but pure and used in moderation, has antibacterial, antiviral and anti-inflammatory properties that may help treat numerous ailments, including irritable bowel syndrome, gastric ulcers, periodontal disease and upper respiratory infections.
Honey-Sriracha Wild Salmon
WHAT YOU NEED:
For the Marinade:
- 1/4 cup coconut or Bragg’s aminos
- 2 TB honey – Manuka is the best quality
- 1 TB Ume plum or brown rice vinegar
- 1 TB Sriracha sauce or spicy Harissa
- 1 TB fresh ginger, minced (GROCERY TIP: I buy Gourmet Garden when I have a busy week so it is a pre-made paste for the ginger and garlic.)
- 1 TB fresh ginger, minced
- 2 TB scallions
- 1 TB white sesame seeds and/+ black seeds (FOOD FIND: I buy @sunfood raw, untoasted black seeds)
- 1 LB wild salmon; cut into 3-oz filets
- 1 1/2 tsp sesame oil – for cooking
Over superfood slaw or grilled asparagus
- Mix the ingredients together for the marinade (aminos through ginger) – mix well.
- In a bag, place in the salmon + marinade- refrigerate overnight.
- When ready to cook- place in a skillet with all of the marinade over medium heat- cook through until salmon flakes easily + is opaque.