Comments on: Fishing for your health http://sveltegourmand.com/497_fishing-for-your-health Eat Well. Live Well. Sat, 04 Sep 2010 20:09:03 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Annie http://sveltegourmand.com/497_fishing-for-your-health/comment-page-1#comment-31 Annie Wed, 26 Aug 2009 15:55:56 +0000 http://sveltegourmand.com/?p=497#comment-31 Don't forget about canned salmon--while fresh wild salmon can be very pricey, and farmed salmon is not so healthy and downright awful ecologically (although I admit that I do sometimes buy it), you can get a can of wild Alaska salmon for a couple bucks at the grocery store. The canned fish aisle--sardines, salmon, mackerel, anchovies--is a great place to go for convenient and economical omega-3s. I work at home and base a lot of my at-home lunches on them. I just combine the salmon with mayonnaise and whatever seasonings I have around (capers, parsley, lemon juice is a good combo--or a judicious amount of hot cayenne pepper). It's good on a bed of salad greens, or Finn Crisps, or Mestemacher bread... Don’t forget about canned salmon–while fresh wild salmon can be very pricey, and farmed salmon is not so healthy and downright awful ecologically (although I admit that I do sometimes buy it), you can get a can of wild Alaska salmon for a couple bucks at the grocery store. The canned fish aisle–sardines, salmon, mackerel, anchovies–is a great place to go for convenient and economical omega-3s. I work at home and base a lot of my at-home lunches on them. I just combine the salmon with mayonnaise and whatever seasonings I have around (capers, parsley, lemon juice is a good combo–or a judicious amount of hot cayenne pepper). It’s good on a bed of salad greens, or Finn Crisps, or Mestemacher bread…

]]> By: Jean http://sveltegourmand.com/497_fishing-for-your-health/comment-page-1#comment-30 Jean Wed, 26 Aug 2009 13:23:40 +0000 http://sveltegourmand.com/?p=497#comment-30 Sara, my own lazy-day salmon recipe is totally similar to yours, except instead of lemon and dill (I never put citrus on my seafood), I just sprinkle either fleur de sel, or chunky gray sea salt. Why it always tastes good? I don't leave it in there too long....salmon is so great undercooked (and restaurants rarely get this right)!! Another way to go: slap it on a heated, olive-oiled cast iron pan, skin-side down. Then slam a sandwich press (which I happen to have) on top (if you don't have a sandwich press you can use a 2nd heavy pan), and leave it alone for about 12 minutes (depending on the thickness). Seriously, no fidgeting!!! The skin comes out CRISP and the flesh, again, should be JUST undercooked, so good... Sara, my own lazy-day salmon recipe is totally similar to yours, except instead of lemon and dill (I never put citrus on my seafood), I just sprinkle either fleur de sel, or chunky gray sea salt. Why it always tastes good? I don’t leave it in there too long….salmon is so great undercooked (and restaurants rarely get this right)!! Another way to go: slap it on a heated, olive-oiled cast iron pan, skin-side down. Then slam a sandwich press (which I happen to have) on top (if you don’t have a sandwich press you can use a 2nd heavy pan), and leave it alone for about 12 minutes (depending on the thickness). Seriously, no fidgeting!!! The skin comes out CRISP and the flesh, again, should be JUST undercooked, so good…

]]> By: JoAnne http://sveltegourmand.com/497_fishing-for-your-health/comment-page-1#comment-28 JoAnne Wed, 26 Aug 2009 02:24:38 +0000 http://sveltegourmand.com/?p=497#comment-28 After Bill found out he had type 2 diabetes he has been eating baked salmon nearly every morning for breakfast! He has a terrific memory!!! Our grand daughter, Katy, really likes to share salmon with grandpa when she is visiting! After Bill found out he had type 2 diabetes he has been eating baked salmon nearly every morning for breakfast! He has a terrific memory!!!

Our grand daughter, Katy, really likes to share salmon with grandpa when she is visiting!

]]> By: Chris http://sveltegourmand.com/497_fishing-for-your-health/comment-page-1#comment-22 Chris Fri, 21 Aug 2009 22:35:38 +0000 http://sveltegourmand.com/?p=497#comment-22 Here's my lazy guys approach--the easiest prep I know--I use this method often when I'm not in the mood to cook anything fussy. Cut a filet into one-inch cubes, or the approximation thereof depending on the size of slab you picked up, heat up some olive oil and butter in a pan, sautee for a few minutes (almost done but moist in the middle), then pour teriyaki into the pan, give it another few minutes while you roll the fish around in the sauce and it thickens up. There you go! Tasty, teriyaki salmon in 6 minutes. Oh, and you could be steaming some veggies on the side in the same amount of time to complete the meal. Enjoy! Here’s my lazy guys approach–the easiest prep I know–I use this method often when I’m not in the mood to cook anything fussy. Cut a filet into one-inch cubes, or the approximation thereof depending on the size of slab you picked up, heat up some olive oil and butter in a pan, sautee for a few minutes (almost done but moist in the middle), then pour teriyaki into the pan, give it another few minutes while you roll the fish around in the sauce and it thickens up. There you go! Tasty, teriyaki salmon in 6 minutes. Oh, and you could be steaming some veggies on the side in the same amount of time to complete the meal. Enjoy!

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