Folklore says that salmon return to the exact spot where they hatched to spawn, and tracking studies have shown this to be mostly true. Some may stray and spawn in different freshwater systems.
It is an oily fish and very healthy due to the fish's high: protein, omega-3 fatty acids, and vitamin D. Always eat wild salmon.
Salmon has been part of culture and livelihood as far back as 5 000 years in the Nisqually tribe in western Washington state.
Serves 4
3 cups (390 g) cooked rice, keep warm
dash or two sesame seeds and black pepper
1/2 Tbs. (7,5 ml) olive oil
4 tsp. (20 ml) canola oil or healthier use olive oil
4 wild Alaska salmon fillets, cut into fourths
8-12 cups (1040-1560 g) mixed organic greens
2 cups (260 g) organic cucumbers, cut in half lengthwise, then thinly sliced
2 cups (260 g) organic cherry tomatoes, cut half
1/2 cup (65 g) organic red onion, in half-moon slivers
Thai peanut sauce
1. Toss the warm rice with the seeds, olive oil, and black pepper.
2. grilled:
(a) Heat the grill to medium-high heat.
(b) Rub 2 tsp. (10 ml) canola or olive oil on the grill and on 4 metal skewers.
(c) Skewer the salmon.
(d) Brush the fish with the rest of the oil and dash of black pepper.
(e) Cook for a few minutes on each side (inside temperature 145F/63C)
(f) Remove the fish skewers from the grill.
3. baked:
(a) preheat the oven to 400F (200C)
(b) Skewer or not
(c) Brush the fish with the rest of the oil and dash of black pepper.
(d) Bake for 12-15 minutes (inside temperature 145F/63C).
4. Place 2-3 cups (260-390 g) mixed greens in the bottom of 4 large bowls.
5. Add 3/4 cup (95 g) rice to each bowl.
6. Arrange 1/2 cup (65 g) each: cucumber and then tomatoes on top.
7. Add a skewer of salmon and serve with the peanut sauce on the side.
