Crusted Salmon Recipe
Wild Caught Salmon is rich in Omegas 3 an excellent source of essential fatty acids. The wild salmon compared to the farmed has less cholesterol-raising, inflammation-inducing saturated fat. The farmed also has higher levels of saturated fat and omega-6 fat which interferes with all the good benefits of the omega-3. Farmed salmon is higher in toxic PCB chemicals which are known as a carcinogen. The richness of these found in salmon aid the body in fighting off inflammation, anti-aging and encourage burning of fat for energy instead of fat storage. The wild salmon’s flavor is very mild and tastier. It can be purchased at most natural health food stores like Whole Foods, Lassens or even online at Vital-Choice. Canned is almost always wild and is a good staple to have on hand.
For this recipe, I used fresh wild Alaskan salmon
Crusted Salmon Serves 2-3
- 1 1/4 pounds wild Alaskan salmon
- 1 Tbsp coriander seed
- 1 tsp mustard
- pinch red pepper flakes(optional)
- pinch of salt and pepper (to taste)
- 1 1/2 Tbsp Dijon mustard
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
Preheat oven to 350 degrees. While oven is heating in a stove to oven safe pan, Staub Perfect Pan, add 1 Tbsp of olive oil heat on low. In a bowl mix coriander seed, mustard, red pepper flakes, dijon mustard and lemon juice stir until all ingredients are combined. Prepare salmon on a separate plate, coating salmon with remaining olive oil(1Tbsp) seasoning with salt and pepper to taste. Rub the mustard herb mixture on the top and bottom of salmon. Place in heated pan, skin side down. Sear 2-3 minutes on each side, transfer to oven cooking an additional 15 minutes or until desired doneness.
Let me know if your family enjoys this meal.
[contact-form][contact-field label=”Name” type=”name” required=”true” /][contact-field label=”Email” type=”email” required=”true” /][contact-field label=”Website” type=”url” /][contact-field label=”Message” type=”textarea” /][/contact-form]
