We love salmon. It’s moist, rich, and so full of flavor.
Even better now that we’re in the middle of wild Alaskan salmon season. But the season will be over before we know it (usually beginning of October), so get some while the getting is good!
We’re sure you’ve heard the recommendations to eat more fish. Most health organizations suggest at least 2 fish meals a week (6-8 oz. servings of fish per meal), but we are all for more than that. Have you heard of the Medeterranian diet? Lots of fish. Low levels of heart disease and longer life spans. The health benefits of fish oil are many:
- It’s good for your heart: Omega-3s can help reduce your triglyceride levels (bad fats in your blood), reducing your risk of heart disease.
- Inflammation-fighter: People with inflammatory conditions, like Rheumatoid arthritis report reduced stiffness and joint pain.
- Prenatal health: Omega-3s are important in visual and neurological development in infants. Most prenatal vitamins are now packaged with a DHA supplement.
- Depression: Some researchers have found that cultures that eat the most seafood have lower levels of depression. Fish oil also seems to boost the effectiveness of antidepressant medications.
With all of these benefits, it’s time to go fishing and cook up some salmon for dinner tonight! Just make sure to buy wild, Alaskan salmon, not farm-raised Atlantic salmon, which is far lower in omega-3s and more likely contaminated from all of those fish living is such close quarters. Plus farm-raised salmon usually has color-added to give it the pink color. Yuck!
- 2 zucchini, cut into small pieces
- 1 red bell pepper, cut into small pieces
- 1/2 sweet yellow onion, chopped
- 2 tbs. chopped fresh oregano
- 2 tsp. sesame seeds
- 1 tsp. ground cumin
- 1 tbs. lemon zest
- 1/8 tsp. sea salt
- 1/4 tsp. crushed red pepper flakes
- 1 tsp. lemon zest
- 1 1/2 lbs. wild salmon fillet, cut into 1 inch pieces
- Preheat BBQ or grill pan. Soak wooden skewers for 30 minutes in a baking dish filled with water.
- Combine oregano, sesame seeds, cumin, lemon zest, salt and red pepper flakes. Sprinkle over the vegetables and salmon.
- Thread vegetables and salmon onto skewers and place onto BBQ or grill pan. Cook 3 minutes. Turn with tongs or a spatula and cook an additional 3 minutes.
- Serve with quinoa or brown rice.