Friday's Fixin's: Salmon

As you all know by now, I’m about 85% Vegan.

However, two to three times per week I eat fish and goat cheese.  After being 100% vegan for about a year, I found that my body really needs these other protein sources. With lots of vitamin D, selenium, B vitamins, magnesium, as well as the prized Omega-3 fats, salmon is one of the most delicious and nutritious foods on the planet.

There are a ton of additional benefits to eating Salmon (Silver Lining):

• Salmon is an excellent source of protein. As you know, protein provides essential amino acids which are vital for growth and muscular development. A diet high in protein usually means a more efficient metabolism which helps in weight loss and maintenance as well as an increased source of energy.
• Eating salmon also helps to prevent those little dry patches that you might have noticed on your face.
• There is medical evidence to prove that eating salmon can actually help relieve depression, joint stiffness & PMS.
• Eating salmon helps improve the production of collagen, keratin and melanin.
• The Omega-3 fatty acids in salmon and other fatty fish may help prevent heart disease and stroke by lowering the body’s rate of blood clotting….and, superficially, eating these wonderful Omega-3’s has even found to make you less prone to wrinkles

I thought that today I would tell you how I prepare salmon. A few years ago, I went to a cooking class with a friend and learned how to do this. One of the best classes I ever attended!  It’s actually slightly embarrassing how easy it is (Silver Lining).

Ingredients:

1. Wild caught salmon (cut into pieces as in the photo above)
2. High quality olive oil (I prefer Lucini)
3. Kosher sea salt
4. Ground pepper

Instructions:

1. Preheat oven to 250 degrees (yes, only 250 degrees!)
2. Place each piece of salmon on parchment paper on a baking sheet
3. Place about 2 Tbsp of olive oil on each piece of salmon
4. Cook for about 20 minutes (until medium rare throughout).  This depends on the altitude, oven, and mood of the chef.  Just be a little flexible and keep your eye on it.
5. Remove from oven and salt and pepper to taste.
6. EAT & ENJOY!

Strange to see how a good dinner and  feasting reconciles everybody.

– Samuel Pepys