Sa-Sa-Sa Salmon! Lenten Recipe #4
- Written by Robyn Holder Robyn Holder
- Published: 25 March 2017 25 March 2017
Salmon. We either love it or we detest it! I love salmon, and try to eat it at least once a week. I especially love the way I cook it, using my favorite recipe, shared below.
Please note! I’m talking about WILD salmon, and more specifically, wild Alaskan or Pacific Salmon. More than once, I’ve slightly embarrassed my kids asking a restaurant server if their salmon is wild or farmed. If you eat a lot of farmed salmon, do your homework. Farmed salmon can have many health and vitality drawbacks. They are farmed in pens, which means they can’t spawn, or “run” which keeps them from building their nourishing body fat; they are fed grain, which is not their natural food; they are susceptible to disease from their overcrowded pens, so given antibiotics to counteract this potential for disease; and are often injected with dyes so they look like their pink wild cousins. So, try, try, try to choose wild salmon!
Use some delicious wild salmon in my absolute favorite salmon recipe! If you can’t find wild salmon locally, check out Vital Choice Wild Seafood. They ship direct to your home or office. I’ve been eating their salmon for years.
Salmon with a Twist (from Prevention magazine, Jan. 2010)
Heat oven to 450 degrees. Line a baking sheet or large casserole with foil (for easy clean up!) and spray or coat with olive oil. Spread fresh or frozen green beans on the pan, drizzle with olive oil and season with salt, pepper and some garlic salt (or any seasonings of your choice). Roast until browned in spots, about 10 minutes.
Remove pan from oven and add a bag of frozen sweet corn, or 2 cups fresh corn, mix with the beans, and push to one end of the pan. Season with salt, pepper, garlic, Italian herbs – whatever you like!
Put four 4-6-ounce salmon fillets on the other end of the pan. Season with salt and pepper. Mix ¼ cup mayonnaise with 2 tablespoons shredded Parmesan cheese. Add paprika, Old Bay seasoning and oregano if you like. Spread over the salmon. Sprinkle two more tablespoons of Parmesan on top.
Roast until topping is golden brown at the edges and salmon is done – about 10 minutes. Makes 4 servings.
Twists:
- Use any vegetables you like – just adjust the roasting times appropriately. I love to use asparagus, brussels sprouts, and even edamame.
- If making this dish for a larger crowd, use two baking pans – veggies on one, salmon on the other.
- Mayo – I use organic safflower mayonnaise and often use organic Greek yogurt instead.
- Frozen salmon fillets are really easy to defrost at the last minute, making this a terrific go-to meal. Simply place them, in their wrapper, in a bowl of cold water for about 30 minutes, changing the water every 5-10 minutes. Voila! You’ll have salmon defrosted enough to roast.
Make some tonight! To Your Vitality!
