EARTH DAY NETWORK
WILD ALASKAN SALMON PRIMAVERA
~ Wild 'Alaskan' salmon is one of the many fish considered not only high in omega-3 fatty acids and low in environmental contaminants but also eco-friendly. Try this delicious spring supper.
2 lbs. wild Alaskan salmon
juice and zest of a fresh lemon
sea salt & freshly ground pepper to taste
3 Tbsp. extra-virgin olive, divided
1 large minced garlic cove
1 well washed sliced leek
2 julienned sliced blanched carrots
1 julienned sliced red pepper
1 julienned sliced yellow pepper
1 julienned sliced orange pepper
1 lb. fresh baby spinach leaves
1/2 lb. diagonally sliced blanched asparagus
- Rinse fish and pat dry. Place in shallow non-metal pan. Sprinkle with lemon juice, zest, scant sea salt & cracked pepper. Set aside.
- Meanwhile, saute garlic and leek in 2 Tbsp. olive oil. Add carrots, peppers, and asparagus. Cook until tender crisp. Cover and keep warm.
- Grill fish on high about 7 minutes or until heated through but not overcooked.
- While fish is cooking, saute spinach in remaining 1 Tbsp. olive oil, adding a bit at a time until slightly wilted but still green.
- Serve fish over bed of spinach. Top with sauteed vegetables.
NOTE: Below is a site for a June 2006 'Pocket Seafood Selector'
indicating more eco-friendly fish.