Wild salmon is so much better for you than farmed for several reasons including:
- it tastes so much better;
- it has x3 less saturated fat compared to farmed salmon; and
- it has has just over half the amount of calories.
So what’s not to love?
In season June to August, when chosen carefully, salmon can also be a sustainable option.
Currently, the Marine Conservation Society is saying to avoid Atlantic Salmon because that particular salmon is at dangerously low levels. However there’s plenty of other options.
Sockeye salmon is one of the types of salmon which you can enjoy knowing it’s great for you and great for our oceans!
So to help you across these delicious sustainable waters, here’s my grilled sockeye salmon with smoky beans – YUM!
I made this during winter using one of frozen fillets that I bought when the fish was in season. I don’t eat it often as it’s good to mix it up, but when you get a winter craving it’s great to have some on standby!
- 2 sustainable sockeye salmon fillets
- 400g can of cannellini beans
- 300g spinach
- 1 red onion (diced)
- 1 garlic clove (sliced)
- 1 tsp smoked paprika
- 1/2 lemon juiced
- Black pepper
- 2 tbsp olive oil
- Grill set to medium heat
- Grill tray
This meal was cooked with a large glass of sauvignon blanc waiting and the winter sun shining!
Let’s get cooking!
- Add 1 tbsp of oil to your pan and add the diced onion and paprika. ‘Cook out’ the paprika and fry the onion for 5 mins on a low heat.
- Add your garlic, spinach, beans, seasoning and lemon juice and leave to cook still on low.
- Drizzle your salmon with the remaining oil and season. Put under the grill for 10 to 15 mins. Your salmon should be golden and flaky.
- Serve with an optional sprinkling of parsley!
Why you should cook your spices
Cooking out your spices completely changes the flavour!
Simply adding spices gives meals a ‘dry/raw spiced’ flavour, but when you fry them a little, the flavour completely changes to a more mellow and deeper flavour.
Give it a try! And see if you can tell the difference.