Saturday, April 2, 2011

"Sweet Fish" Brown Sugar Glazed Salmon

This is the recipe for those who "don't like fish or salmon" and a great way to get kids hooked on fish.  My kids LOVE this meal- in fact recently each child got to pick their favorite dinner and this was selected twice!  We serve with couscous and steamed broccoli.  During the summer I wrap the entire piece of fish in foil creating a foil pouch and put directly on the grill over med-high for 20minutes- yum!

Salmon is one of the healthiest foods you can eat.  It is loaded with omega fatty acids.  This means good for your heart, brain and a spectrum of health benefits.  Eating 2 serving of salmon or other fish rich in omega 3's twice a week appear to have equal benefits to fish oil supplements.  Unfortunately, the farmed raised variety feed contains chemical contaminates that may cancel out the health benefits.  The farm raised variety is much easier to find and less expensive so when I  looked into this I was disappointed to find out the problems. So choose wild salmon whenever possible.  The farm raised variety is fed fish meal that can be polluted with toxic PCB chemicals, contain unwanted antibiotics and is harming the wild population by spreading disease into the ocean that are killing off the wild fish.  Other good fish sources of omega 3 fatty acids include mackerel, lake trout, herring, sardines and albacore tuna.  If fresh wild salmon is not available consider trying frozen- since most "fresh" fish in the grocery has been previously frozen it is fresher then the ones sitting 1-3 days waiting to get sold.  If flash frozen at sea it is as fresh as you can get outside of catching it yourself. 

Brown sugar glazed salmon

1/4 cup brown sugar
1 tsp black pepper
1 tablespoon olive oil
1 large salmon fillet

1. Preheat oven to 375 degrees

2. Line baking sheet with foil

3. Place salmon skin side down on foil

4. Drizzle with olive oil

5. Mix brown sugar and pepper and sprinkle onto of salmon

6. Bake 20-25 minutes until flakes easily

Servings: 4



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