I love salmon. It’s high in omega-3 fatty acids, which are anti-inflammatory and also help protect against cardiovascular disease (among other things). Wild salmon is a better choice than the farmed versions for a variety of reasons (I’ll spare you the details and save it for later). According to the Marine Stewardship Council, wild-caught salmon from Alaska is the best choice as it is certified as sustainable. Market names for these choices are Coho, Sockeye, King, Pink and Red Salmon.
For more information on the importance of making sustainable seafood choices, check out the Monterey Bay Aquarium. You can also download pocket-sized regional Seafood Watch Guides to keep with you, so you don’t forget which are your best choices and which fish to avoid. For example, scientists agree that we are now fishing the last 10% of the Atlantic Cod population. Avoid Scrod, Whitefish and Atlantic Cod for that reason. Educate yourself so you can support sustainable options and avoid fish that are declining in numbers.
On to the recipe.
what you need
1 cup sake (Japanese rice wine)
1/2 cup gluten-free tamari
1 tablespoon fresh ginger
2 cloves garlic
1 tablespoon dark brown sugar
12-ounce salmon filet, cut in two 6-ounce pieces (or something similar)
preparation
preheat oven to 425
cover a cookie sheet with tin foil and oil slightly
what you do
1. mix first 5 ingredients together in small bowl; reserve 1/4 cup of the marinade for later
2. rinse salmon under cold water, pat dry with a paper towel and place in ceramic baking dish
3. pour marinade (remember to reserve 14 cup for later) over salmon
4. cover and put in refrigerator for 1 to 3 hours (occasionally spoon liquid over exposed parts of the fish)
5. place fish on prepared pan and put on middle rack in oven
bake for 10 to 12 minutes or until fish flakes easily with a fork (it depends on how thick your filets are, you may need less time; don’t overcook)
6. pour reserved marinade over fish and serve immediately
Serve with roasted Yukon Gold potatoes and a side salad. YUM!
In good health…
Melissa
