As promised in my last post, the recipe for that yummy salmon in the photo. The days of summer are dwindling, so take advantage of this time to grill out. Invite neighbors or friends to share a delicious meal with grilled salmon as the centerpiece. Dine al fresco on the patio. There really is nothing better than great food and good friends.
Guilty as charged! I admit to having purchased farmed salmon in the past. Why? Farmed salmon is more economical than wild-caught salmon. Also, it seemed to be more moist than wild-caught salmon, probably because wild-caught has been over-cooked at our house. I have turned over a new leaf and buy only Alaskan wild-caught salmon. There are a couple of reasons for this. Alaskan wild-caught salmon poses a low risk for contamination with mercury, pesticides and other pollutants. Farmed fish have been found to have measurable amounts of undesirable contaminants. Also, Alaskan wild-caught salmon are the only low-risk salmon in terms of sustainability. This issue has more importance now than ever as our oceans are being over-fished.
Wild-caught salmon is not only delicious but has a reputation, well-deserved, as a very healthy choice. Alaskan salmon are nutritionally dense – protein, phosphorus, potassium, selenium, vitamin D, and low in calories. Vitamin D is important for bone density. This salmon contains high amounts of omega-3 fatty acids. Omega-3 fatty acids reduce inflammation, lower the risk of cardiovascular diseases (heart attack, stroke, and high blood pressure), and decrease the risk of cancer. Omega-3’s have also been associated with eye health and brain health. Choose Alaskan wild-caught salmon. If your butcher or fish monger doesn’t carry this, ask them to begin ordering it.
This recipe is amazingly tasty. The tangy lemon zest and freshly-cut herbs are the stars here. A quick trip out the back door to my mini-herb garden for the herbs. If you aren’t growing herbs, make room next year. They are easy to grow and majorly economical. They can even be placed among your flower garden. This recipe has been adapted from a Weight Watcher’s recipe.
Lemon Herb Grilled Salmon
- 4 tablespoons fresh lemon juice, divided
- 1 1/2 tablespoons sugar
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon lemon zest, finely grated
- 1 teaspoon minced garlic
- 1 teaspoon fresh oregano, chopped
- 1 pound wild-caught Alaskan salmon, skin on
- Salt and pepper to taste
- Pierce the top side of salmon in several places with a small knife. This will allow the herb mixture to infuse the salmon. Drizzle the top side of the salmon with 2 tablespoons of lemon juice.
- In a small bowl, whisk together 2 tablespoons of lemon juice, sugar, parsley, thyme, lemon zest, garlic, and oregano until sugar is dissolved. Set aside.
- Grill salmon, skin side up for 3 – 4 minutes. Flip salmon over and apply herb mixture. Grill for 6-7 minutes just until no longer translucent. Cooking times may vary with thickness of salmon. The skin will adhere to the grill and the fillet will release easily. Just use the spatula to scrape the skin away. A grill brush will remove any last bits.
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