Thursday, July 28, 2011

Wild Salmon Teryaki and Endive Crunch Salad

The theme of tonight's menu is delicious and nutritious. I love food that feeds the body and the soul. My motto is "we only get one body so take care of it". Since food is the fuel that fires the soul picking the right foods to eat affects how we feel.

Wild salmon has been dubbed a super food, loaded with omega 3 and protein, salmon does so much more than just fill you belly. Whole Foods has this to say about the benefits of salmon "Several recent studies found that salmon contains small bioactive protein molecules (called bioactive peptides) that may provide special support for joint cartilage, insulin effectiveness and control of inflammation in the digestive tract." Need I say more?

If you're wondering whether to buy wild salmon or farm raised salmon? There's no question, wild salmon is best. Wild salmon contains less contaminants such as mercury, pesticides and P.O.P.S (persistent organic pollutants. Cornell University published a study in 2005 discussing the  benfits of wild vs farm raised salmon. It turns out that farm raised salmon has more omega 3's than it's wild counter part however farm raised is loaded with contaminants.

Here is a favorite recipe of mine for Wild Salmon Teryaki, I promise you even the most picky eater will lick their plate. I'm recommending Soy Vey Island Teryaki since it is perservative free and full of flavor. Serve a crunchy salad as a side, nutrtious and delicious has never been so easy.

Jen DePalma's  Wild Salmon Teryaki and Endive Crunch Salad
4 wild salmon fillets
1/2 cup Soy Vey Island Teryaki
1/4 cup of organic golden honey

1 package of mixed endive salad
2 tbsp of toasted chopped walnuts


Whisk together teryaki and honey, pour oven salmon let marinate 15 minutes or up until 3 hours.
Preheat oven or toaster over to 425 degrees
Place salmon in oven for 12- 15 minutes or until cooked through
Serve over salad and Indulge!




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