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