It is certainly that time of year when folks are focusing on eating healthy and losing weight. Our suggestion: indulge in protein rich and Omega-3 packed wild salmon. SeaBear?s Alaskan wild salmon will help decrease blood lipid, reduce blood clotting, and decrease the inflammatory processes in blood vessels. We like to purchase our seafood the day we
eat it, but SeaBear offers several products packed for convenience that will make this easier. There’s ready-to-eat wild salmon preserved naturally and sealed in vacuum-packed pouches. SeaBear offers wild salmon burger meat that can be used for burgers or meatballs, and then there are super premium wild salmon fillets that have been flash frozen and can be stored in the freezer for a healthy meal. SeaBear offers these tips for cooking fish:
->Slow Down! Slow cooking seals in the juices, particularly for wild salmon. In an oven, bake at 300 degrees F for approximately 25 minutes (less for whitefish). When grilling, let the coals burn down, or place the grill up high. Seafood is done when it turns translucent to opaque, and flakes begin separate easily with a fork. Your seafood will keep cooking even after you remove it from the heat.
->Keep It Simple. A great piece of salmon, halibut, tuna, sole or cod cooked or grilled correctly, needs very little else. A simple brushing with olive oil/sea salt/cracked pepper, a mix of olive oil/chopped fresh mint/cilantro is all a great piece of fish requires. Don?t cover the wonderful flavor of great fish, cooked well, with lots of heavy toppings.
For more information or to order, visit www.SeaBear.com .?
- 4 (6oz.) SeaBear wild salmon dinner fillets
- 1 clove garlic
- 1 cup loosely packed cilantro leaves
- 5 tablespoons olive oil
- juice of one lime
- salt and freshly ground pepper to taste
- 1 large ripe tomato, seeded and chopped
- 4 (6oz.) SeaBear wild salmon dinner fillets
- 1 clove garlic
- 1 cup loosely packed cilantro leaves
- 5 tablespoons olive oil
- juice of one lime
- salt and freshly ground pepper to taste
- 1 large ripe tomato, seeded and chopped
- Preheat oven to 400 degrees F.
- Place the garlic, cilantro, 2 tablespoons of the olive oil, the lime juice, salt, and pepper in a blender or a food processor. Process until creamy.
- Brush a baking pan or sheet with the remaining oil and place the salmon in it. Spread the cilantro mixture on the salmon, scatter the tomato over it, and sprinkle with a little more salt and pepper.
- Bake, uncovered, until the salmon is done (peek in between the layers of
- flesh with a thin-bladed knife), 12 to 15 minutes. Serve immediately.
- Preheat oven to 400 degrees F.
- Place the garlic, cilantro, 2 tablespoons of the olive oil, the lime juice, salt, and pepper in a blender or a food processor. Process until creamy.
- Brush a baking pan or sheet with the remaining oil and place the salmon in it. Spread the cilantro mixture on the salmon, scatter the tomato over it, and sprinkle with a little more salt and pepper.
- Bake, uncovered, until the salmon is done (peek in between the layers of
- flesh with a thin-bladed knife), 12 to 15 minutes. Serve immediately.
Thanks for stopping by. Here's to great food and good thymes! -