Cold? Great on a nice, summer evening. Salmon?* High in protein, omega-3 fatty acids*, and vitamin D. Salad? What a see. Dinner? Or for lunch.
Adjust the amount and ingredients for the number of people being severed.
1. Sauté salon filets, skin-side down, in a mixture of dill, shallot, water, and white wine (or organic vegetable broth).
2. It should reach a temperature of 145F (63C), about 10 minutes.
(a) Cook a 1-inch (2,55 cm) thick fillet for about 8 minutes.
(b) Test the thickest part of the fillet two minutes before the end by poking it with a fork to see if it flakes apart.
(c) Uncooked fish has a translucent color and spongy texture.
(d) Remove the fillet from the heat immediately after it is done.
3. Cover with plastic wrap and refrigerate until ready to serve.
4. Serve over organic mixed lettuce and organic lemon slices.
5. Sprinkle with pepper and dill.
* Which type of salmon to buy?
Alaskan wild salmon
Marine Stewardship Council certified label
'See the difference? I wonder what all those white, thick strips are?
* Omega-3s reduce inflammation, regulate blood pressure, and crucial for brain and heart health
