Sockeye Salmon

Bright in color and unique in flavor sockeye salmon is delicious and easy to prepare and cook. We try to have salmon at least once a week and we have it different ways but we mostly use a simple recipe that really enhances the wonderful flavor of this highly nutritious fish.
The American heart Association recommends that you consume 3.5 oz of high quality fatty fish. Studies have shown a diet high in omega 3 fatty acids can reduce your risk of cardiovascular disease. A serving of Sockeye salmon also contains 27 grams of protein and approximately 220 calories. Sockeye salmon is also loaded with vitamins and minerals such as, vitamin A, B vitamins including B12, which is excellent for your metabolism and energy levels. Needless to say Sockeye salmon is sort of a super fish, I would definitely recommend everyone to add sockeye salmon to their diet. Here is a simple yet versatile recipe that we use often.

Ingredients 

2 fillets of Sockeye Salmon skinned 

4 tablespoons of Soy sauce (* See Below)

Juice of about half of lemon or lime (add according to your individual taste)

Salt and Fresh ground black pepper (Fresh Ground black pepper intensifies the salmon flavor)

Preheat a Sauté pan (I recommend 10 inches or a larger pan). Pat dry the fillets with paper towels well, as dry as possible, this step is key and will give the salmon a great sear. Season the flesh side of the fish with salt and fresh ground black pepper. Add a high quality, high smoke point oil such as grape seed oil or canola oil, do not use olive oil, the olive oil will burn and give the fish a unsuitable flavor. Then carefully place fish seasoned side down on the sauté pan. Season other side of fish, and let fish sear for about 3-4 minutes; you want the fish to get crisp and light golden brown. Using a fish spatula carefully flip the fish over, at this time the fish is almost cooked all the way, lower the heat and add Soy sauce and Lemon juice. Cook for another two minutes, and remove from heat and serve. 

We love to enjoy the Salmon with a side of vegetables, and/or rice. I would also recommend having the salmon over a salad containing lettuce, cherry tomatoes, red onions, and cucumbers, with a simple red wine vinaigrette. 

We Usually cook all fish outside on our Grill side burner, this works great for us for we don’t need to worry about the house smelling like fish the next day.

*Another tip is instead of using soy sauce Anna introduced me to Liquid Aminos (Click here for more information) which can be used as a substitute, with all if not more flavor than soy sauce.