I love wild Alaskan Sockeye Salmon. Salmon from the cold waters of the sea are more nutritious and packed with minerals that your body can use. If you have the choice between farm raised, I recommend straight from the sea. Enjoy this scrumptious fish by blackening it in the grill over hot coals for a gustatory delight.
Also I like to serve this with heart-healthy cole slaw and or a healthy tossed green salad on the side. If you want to serve with a potato avoid french fries and choose the healthier baked potato.
Ingredients:
- 1 1/4 lb. piece skinless salmon fillet, cut into 4 pieces
- 1/4 c. plus 1 tbsp. rice vinegar
- 1 tbsp. no-salt-added blackening seasoning
- Kosher salt and pepper
- 1 tbsp. finely grated fresh ginger
- 2 tsp. honey
- 8 oz. snap peas, cut in thirds
- 6 radishes, cut into half moons
- 2 kirby cucumbers, sliced
- 1/4 small sweet onion, thinly sliced
- 1/4 c. fresh mint, roughly chopped
Instructions:
1-Heat oven to 425°F. Line a rimmed baking sheet with foil. Place the salmon on the pan, brush 1 tablespoon vinegar over the top, then sprinkle with the blackening seasoning and 1/4 teaspoon salt. Roast until opaque throughout, 10 to 12 minutes
2-Meanwhile, in a large bowl, whisk together the ginger, honey, remaining vinegar, and 1/4 teaspoon each salt and pepper. Add the peas, radishes, cucumber, and onion and toss to combine; fold in the mint. Serve with the salmon.
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