Sockeye Salmon

Wild Alaskan Sockeye salmon is, without doubt, my favourite fish due to its unbeatable nutritional profile and delicious taste. If money were no object I would happily eat it for breakfast, lunch, and supper. In reality, I treat myself to a fillet or two at weekends.

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Why?

  • Sockeye salmon is high in astaxanthin.

Astaxanthin is a vibrant red molecule that provides potent anti-inflammatory and antioxidative benefits1. It has been shown to improve blood flow, raise HDL (good) cholesterol and improve cognitive performance2. Sockeye salmon’s diet is almost exclusively astaxanthin-rich plankton, which explains the origin of Sockeye’s distinctive colour.

  • High in omega-3.

I try to keep my omega-3:omega-6 ratio as balanced as possible to suppress inflammation. Per 100g, Sockeye salmon provides 1130mg of omega-3 fatty acids and only 80mg omega-63.

  • Great source of protein.

Apart from breakfast, I eat protein with every meal; Sockeye salmon is a great choice, providing 21.9g per 100g3.

  • Delicious!

Despite Sockeye salmon’s wonderful health benefits, the taste alone is enough to make it one of my favourite foods. It’s flavour is subtle yet distinctive, making it a versatile ingredient. Occasionally, I pair it with bold spices such as turmeric, cumin, and coriander seeds but I prefer fresh ginger and herbs as these complement the salmon’s flavour without overpowering it.

How?

Once I’ve added herbs and spices to the salmon, I wrap it in aluminium foil and bake it in the oven for approximately fifteen minutes.

Some great flavour combinations to try are:

  • Ginger and thyme (used in my recipe to be posted on Saturday).
  • Curried: e.g. cumin, turmeric, ginger, cardomom.
  • Lemon and fresh herbs
  • Just butter! (Grass-fed, of course)

Cost?

I buy wild Alaskan Sockeye salmon from Waitrose (£23.14 per kg) and Marks and Spencer (£25 per kg) – both frequently run discount offers.

G.

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