Whatever Culinary Taste, Fresh Alaskan Salmon is Always the Best Choice
With beef and chicken occupying the majority of main dishes at restaurants and family dinners, it is good to see that fish has started to make a little bit of a comeback ever since the negative media coverage on the industry started a few years ago.
The media put a bad taste in people's mouths with regards to seafood.
Lately, however, fish has bounced back; the new trend makes sense.
All of the health benefits and the high content of omega-3 fatty acids, a crucial mineral for all newborn babies, have started making seafood, especially wild-caught Alaska salmon, a key part of a weekly dinner schedule.
In fact, with such a malleable taste, wild-caught Alaska salmon can take part in any culinary masterpiece, whether cooking something south of the border or going for a more Mediterranean feel.
A great spicy and sweet combination to try is salmon burritos with a honey Dijon glaze.
First, mix together ¾ of a cup of honey and ¾ of a cup of Dijon mustard with a little salt and pepper, saving about half of the sauce for serving.
Then, use about 2lbs of wild-caught Alaska salmon filets and place on an aluminum covered baking dish with a little non-stick cooking spray.
After, cover the filets in the mixture and broil on high for about 12 minutes.
In another bowl, combine 2 avocados, ¼ cup of mayonnaise (reduced fat is recommended), ½ a chopped white onion, ½ tablespoon of lime juice, ¼ cup of cilantro and some salt and habañero hot sauce to taste.
Once the filets are done, place on some whole wheat or flour tortillas, and add shredded cheese, more of the original glaze and the recently made guacamole.
Then, just sit back and enjoy the way all the ingredients go so well together.
For a trip to the Mediterranean, place wild-caught Alaska salmon filets within a shallow baking dish, rub with 4 cloves of minced garlic and pour a mixture of a ½ a cup of olive oil and ¼ cup of balsamic vinegar all over them.
Then, season the fish with some basil and cilantro - about 1 tablespoon each, preferably chopped - as well as a little more than 1 tablespoon of garlic salt.
Broil the filets for about 15 minutes, making sure to turn them occasionally and constantly brush them with the juices.
Once they are browned, place over a fresh Caesar salad or a wild rice mixture and salmon will soon become your children's favorite protein.
The media put a bad taste in people's mouths with regards to seafood.
Lately, however, fish has bounced back; the new trend makes sense.
All of the health benefits and the high content of omega-3 fatty acids, a crucial mineral for all newborn babies, have started making seafood, especially wild-caught Alaska salmon, a key part of a weekly dinner schedule.
In fact, with such a malleable taste, wild-caught Alaska salmon can take part in any culinary masterpiece, whether cooking something south of the border or going for a more Mediterranean feel.
A great spicy and sweet combination to try is salmon burritos with a honey Dijon glaze.
First, mix together ¾ of a cup of honey and ¾ of a cup of Dijon mustard with a little salt and pepper, saving about half of the sauce for serving.
Then, use about 2lbs of wild-caught Alaska salmon filets and place on an aluminum covered baking dish with a little non-stick cooking spray.
After, cover the filets in the mixture and broil on high for about 12 minutes.
In another bowl, combine 2 avocados, ¼ cup of mayonnaise (reduced fat is recommended), ½ a chopped white onion, ½ tablespoon of lime juice, ¼ cup of cilantro and some salt and habañero hot sauce to taste.
Once the filets are done, place on some whole wheat or flour tortillas, and add shredded cheese, more of the original glaze and the recently made guacamole.
Then, just sit back and enjoy the way all the ingredients go so well together.
For a trip to the Mediterranean, place wild-caught Alaska salmon filets within a shallow baking dish, rub with 4 cloves of minced garlic and pour a mixture of a ½ a cup of olive oil and ¼ cup of balsamic vinegar all over them.
Then, season the fish with some basil and cilantro - about 1 tablespoon each, preferably chopped - as well as a little more than 1 tablespoon of garlic salt.
Broil the filets for about 15 minutes, making sure to turn them occasionally and constantly brush them with the juices.
Once they are browned, place over a fresh Caesar salad or a wild rice mixture and salmon will soon become your children's favorite protein.
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