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Salmon Sashimi
[“Food Feature”]
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!
Salmon Sashimi
- 1 pound very fresh salmon, skin removed
- about 3 inches ginger, peeled and grated
- 1 tablespoon apple cider vinegar
- ½ teaspoon raw honey or pinch of stevia powder
Mix ginger with vinegar and honey or stevia powder. Cut salmon into pieces and divide among 4 bowls. Garnish with a dollop of ginger paste. Serves 4.
Published in Health & Healing Wisdom
Summer 1998 | Volume 22, Number 2
Copyright © 1998 Price-Pottenger Nutrition Foundation, Inc.®
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