Feel like salmon? Try Pacific

December 09, 2011|Melissa Tewes and Joe Fleischman | Your Health Matters
  • Pan-seared Pacific salmon bruschetta is a delicious way to bring favor to a healthful fish.
By Yvette May/Staff Photographer

Special to The Herald-Mail

Everyone hears about the health benefits of salmon, right?

Well, do you know there is a big difference between the health benefits of Atlantic salmon and Pacific salmon, the two types most commonly found in our supermarkets?   

More than 90 percent of all Atlantic salmon is farm raised and eats only food that has been engineered to make the salmon pack on weight in short periods of time.  This "super food" is bad for the salmon and bad for us when we eat the fish.  

On the other hand more than 80 percent of all Pacific salmon is wild caught, eating only what it finds naturally.

The lack of artificial ingredients it ingests not only makes it far superior on the plate, it is much better for us then its farm-raised cousin.  

Next time you are in the mood for salmon, try the Pacific type, you will be glad you did.  

Joe Fleischman is executive chef at Meritus Medical Center. He has 20 years of experience as a professional chef, culinary instructor and speaker. Watch Fleischman on Antietam Cable Channel 30 Wednesdays at 7 p.m., Fridays at 10 a.m. and Mondays at 2 p.m.

Pan-seared Pacific salmon brushetta

For bruschetta:

1 pound cherry tomatoes, halved

6 ounces Kalamata olives, sliced

6 ounces green olives, sliced

1 tablespoon capers

1 ounce lemon juice

2 ounces extra virgin olive oil

1 teaspoon garlic, chopped

1 teaspoon dill, chopped

1 teaspoon parsley, chopped.

Salt and pepper to taste

For salmon:

4 Pacific salmon filets, skin and bones removed

3 tablespoons olive oil

Salt and pepper to taste

Place the tomatoes, olives and capers in a large mixing bowl, toss.

In a separate mixing bowl, add the lemon juice, 2 ounces of olive oil, garlic and herbs, mix well.

Pour liquid over tomato mixture and refrigerate for 2 to 3 hours.

Preheat oven to 400 degrees.

In a large non-stick skillet, heat 3 tablespoons of olive oil olive oil until just smoking. Add salmon "skin side" up and sear for 4 to 5 minutes or until golden brown. Turn salmon and cook for an additional 3 minutes.

Place salmon in oven until cooked through, about 5 minutes.

Transfer salmon to serving platter and top with bruschetta mixture. Serve.

Makes 4.


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