Chili-Garlic Wild Alaska Salmon on Steamed Greens
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Today’s dish delivers two delicious sources of omega-3s.

The salmon is of course rich in long-chain omega-3s (EPA and DHA), which are ideal for heart and brain health.

Meanwhile spinach is a significant source of short-chain omega-3s, which, while less powerfully healthful, are welcome at any meal.

And this recipe also offers the potent phyto-chemical punch of olive oil, garlic, onions, and chilies, which offer a panoply of potent antioxidants associated with heart health and cancer prevention.

Chili-Garlic Wild Alaska Salmon on Steamed Greens

Serves 4

4 (6 oz each) wild Alaska salmon fillets
Organic extra virgin olive or macadamia nut oil
2 cloves garlic, thinly sliced
1 large red chili, thinly sliced
1 bunch (4
6) scallions, trimmed and sliced
4 generous handfuls fresh spinach
1 head Bok Choy, sliced
Low-sodium, naturally brewed soy sauce (tamari), to season
Sea salt and organic black pepper

  • Brush the fillets with oil.

  • Preheat a char-grill pan or heavy-based frying pan. Add the salmon fillets and cook over a medium-high heat for about 3 minutes per side, adding the garlic, chilli and spring onions after 3 minutes.

  • Put the spinach and bok choy into a large saucepan and add a little boiling lightly salted water. Cover and cook for 4‒5 minutes until wilted. Drain well.

  • Pile the wilted spinach and bok choy onto 4 warmed serving plates and arrange the salmon fillets on top, along with the garlic, chili, and scallions. Season with soy sauce and black pepper, then serve immediately.

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