As much as Kevin would love to have salmon everyday for dinner for the rest of eternity, I try to switch up our animal proteins on a daily basis. When I added animal proteins back to my life a couple of years ago, I made a promise to myself that I would eat the cleanest option for my body and the environment.
We purchase local grass-fed and finished wild game, grain-fed poultry, and free-range eggs from Horizon Meats. Their products aren’t certified organic because the certification is quite expensive for local farmers, but the quality is just as fantastic as organic (and much cheaper, too!)
In school we’d learned that seafood was; by far, one of the best foods we could eat. Seafood is lower in cholesterol than other animal proteins, lower in fat, high in omega-3’s and promotes anti-inflammatory responses. But what about the impact seafood has on the environment? What types of fish are better than others?
When I was introduced to Monetary Bay Aquiarium Seafood Watch I nearly died with excitement.
Seafood Watch recommends which seafood to buy or avoid, educates consumers on fishing methods, and helps consumers and businesses become advocates for ocean-friendly seafood. You can get their recommendations online, in their printed pocket guides, or on your mobile device.
Basically, you search for the fish; in my case, salmon, and Seafood Watch tells you what type to choose!
Each seafood search provides you with a table; like the one above, a consumer alert – what to watch for, summary, recipe alternatives, and links to the scientific studies that prove their recommendations.
It’s such an amazing resource!
Guess what type of salmon I used for this recipe?
Raspberry Ginger Baked Salmon with Raspberry Balsamic Greens
Gluten free, Dairy free, Sugar free, Yeast free, Corn free
Raspberry and ginger fill this salmon with delicious flavor and is paired nicely with a raspberry balsamic greens salad. A simple, easy, and light meal to end the summer.
Yield: 2 servings
- 6 oz. raspberries
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 tablespoon fresh ginger
- 1 medjool date, pitted
- 2 sockeye salmon fillets
- 1/4 teaspoon herbamare
- 4 cups mixed field greens
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon crushed pecans
- 1/8 teaspoon herbamare
- Preheat oven to 400F.
- Blend water, raspberries, ginger, lemon, and medjool date in your blender until ridiculously smooth.
- Pour contents into a small saucepan and bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook for about 40 minutes, stirring occasionally to prevent burning. Remove from heat and set aside.
- Place fillets in a well worked cast iron pan, or on a parchment paper lined baking sheet. Season fillets with salt and pepper and pour with raspberry mixture. Bake for 4-5 minutes.
- Remove from oven, turn the oven to a low broil, pour on a second coat of the berry mixture and return the salmon to the broiler for an additional 4 minutes.
- Meanwhile, combine olive oil, vinegar, herbamare and remaining raspberry mixture in a small bowl. Place in a serving dish with spoon and set aside.
- Remove salmon from oven and serve with field greens, pecans and raspberry dressing.
Also, totally non-fish related… we have to choose a winner for this month’s Healthful Pursuit monthly giveaway – Mary’s Gone Crackers Giveaway!
Congratulations Angela, you have won 1 box of Mary’s Gone Crackers products. Angela said:
I liked you on FB! Sure hope I win!
I’ll send you an email today :)
Thanks everyone for participating. Maybe I say this every time… but I’m already excited for next months’ product. It’s a good one!