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Current research on omega-3 fatty acids has brought new appreciation for one of the most delicious fish that our oceans and rivers provide – salmon. Salmon is, of course, a good source of 18-carbon omega-3 linolenic acid, which helps protect us against heart disease and autoimmune disorders. Salmon also provides some of the longer chain omega-3 fatty acids, like EPA and DHA, so necessary for proper function of the brain and eyes.
Salmon is an excellent source of vitamin D – containing more than butter, shrimp, or liver.
It also supplies moderate amounts of the other fat-soluble vitamins, A and E, as well as iron, iodine, and the B vitamins. Raw salmon is a good source of vitamin B6 (which is easily destroyed during cooking.)
Buy salmon in season when ocean- and river-going fish are available. These are naturally pink to dark red – the darker the better. Sockeye salmon from the west coast is a beautiful deep color, indicating that the fish have been feeding on tiny shrimp and other algae-eating organisms, and are therefore rich in nutrients, including the Price Factor or Activator X. Farm raised salmon is fed inappropriate feed like soy meal, and is given a chemical to make their flesh pink – otherwise it is a pale cream color!
- 1 filet of fresh salmon, about 2 pounds
- 1 cup crispy almonds*
- 2 lemons, preferably organic
- 1 bunch parsley
- ½ stick butter, softened
- ½ teaspoon pepper
- 1 teaspoon sea salt
- Place the filet, skin side down, in a buttered Pyrex baking pan.
- Grate the lemon peel on the small holes of a grater (if lemons are not organic, scrub them very well with soap and warm water, and dry thoroughly before grating).
- Place almonds in a food processor and process to a fine meal.
- Remove, and add parsley to food processor.
- Chop parsley by pulsing.
- Return almonds to food processor along with butter, pepper, and sea salt.
- Blend well.
- Spread almond mixture over salmon to form a crust.
- Bake at 350 degrees F until salmon is cooked through, about 25 minutes.
* Crispy almonds: Soak blanched almonds in salt water overnight. Drain and spread on stainless steel cookie sheets. Dry out in a warm oven, stirring occasionally. Nuts should be dry in about 24 hours. They are easy to digest and provide protein, fats, and many important nutrients.
Published in the Price-Pottenger Journal of Health and Healing
Summer 1998 | Volume 22, Number 2
Copyright © 1998 Price-Pottenger Nutrition Foundation, Inc.®
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