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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 fillet 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 fillet, 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 until salmon is cooked through, about 25 minutes.
Health and Healing Wisdom Journal Article
Summer 1998: Volume 22 #2
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