Wild salmon is one of my favorite foods in the world. It is readily available, loaded in flavor, extremely nutritious and cooks in under 20 minutes. I love it soy-glazed, spiced with cumin, pan-seared in olive oil or dijon crusted as I demonstrate below. Salmon is a wonderfuly versatile food that will take on any number of flavors from around the world which prevents you from ever getting bored with it. More good news? It is listed under the “Best Choices” category in the famous Monterey Bay Aquarium Seafood Watch List. This pocket-friendly guide is perfect to keep on hand when grocery shopping to make sure that your seafood choices are ocean friendly and sustainable. (Gets off soap box.)
If you don’t care about the environment, I have more reasons why you should add wild salmon to your weekly diet:
- Single serving of wild salmon provides a full days worth of Vitamin D. (Hello Winter in Michigan!)
- Excellent source of Omega-3 fats which reduce inflammation.
- Helps slow down cognitive problems such as Alzheimer’s disease.
- Great source of protein, low in calories and saturated fat.
And of course, salmon is an excellent source of MUFA’s so if you want a flatter belly, make this tonight.
Your fork is waiting.
Wild salmon is readily available, loaded in flavor, extremely nutritious and cooks in under 20 minutes.
Pre-heat oven to 350 degrees and spray a square baking dish with non-stick spray.
Place salmon filets in baking dish, skin side down, and sprinkle with a pinch of the salt and pepper; set aside.
In a small bowl, wisk together mustard, lemon juice, garlic, salt and pepper.
Brush mustard mixture generously on each filet and top with panko bread crumbs.
Bake for 15-20 minutes or until salmon flakes easily with a fork.
Remove from oven and drizzle olive oil over the fish.
Broil for 2 minutes or until browned.