Simple Sockeye Salmon
I have a love and respect for wild caught salmon. Perhaps it comes from my Norwegian and Scandinavian roots or the time I spent in the Pacific Northwest, or perhaps it’s the understanding of the nutritional gold found in it’s fat —— whatever the reason, wild caught salmon is one of the proteins I cycle through to meet my nutritional needs.
The fat of Sockeye Salmon contains the essential omega 3 fats - essential - meaning - we must obtain them for our diet. They are essential for the brain, the heart and for the immune system to turn off the inflammation response. If inflammation is akin to fire, the omega 3’s give the body the building blocks to regulate the flame. Without it, the internal fire is left unchecked-- think autoimmune disease, heart disease, dementia, frequent infections. The list is long. These consequences aren’t mistakes of the body, but the result of a body that doesn’t have what it needs to regulate itself.
The omega 3 fats are found in a small set of animal foods. Although plant sources like flax, hemp and walnuts are touted as good sources, they are not. Wild game like elk and deer contain a small amount. The primary source of these fats are found in the fatty fish of the sea —- mackerel, herring, sardines and the wild caught salmon. In the states, wild caught salmon is primarily coming from Alaska. You can find it frozen in most grocers stores. Look for the word —- wild caught. I source mine from the Golden Hoof who is partnered with Kodiak Fish CO. The company Northwest Wild Foods is also a great source.
If you are not eating 1/2-1 lb of these fatty fish per week, supporting yourself with a high quality fish oil or cod liver oil is essential.
Ingredients:
Wild caught salmon fillet
Salt and pepper
Instructions:
Preheat the oven to 350. Line a baking sheet or cast iron skillet with parchment paper for easy cleanup. Sprinkle the salmon fillet with salt and pepper. Place in the bed of parchment paper. Bake for 20 minutes.
Enjoy!
Dr. Jane Litsey