Who Wants A Fantastic Salmon Recipe??

I was born on a dreary NewEngland day in January, 195something, to the sound of my father leafing through the Yankee Magazine and ripping out a recipe for Maple Glazed Salmon.  As a motivational speaker it’s always good to have a riveting opening for your audience, but this is pure bollox.  I simply want to share my all time favorite salmon recipe with you.  Hooked?  Good.

You have most likely heard that eating fish 3x per week is recommended for heart health.  It’s very true!  Not only are the Omega 3 fats found in salmon  (and other fatty fish like tuna, bluefish, mackerel, anchovies and sardines) good for lowering LDL (bad cholesterol) but replacing these fish for red meat in one’s weekly menu reduces the amount of LDL (bad, sticky cholesterol) in ones diet.  In addition, Omega 3 fatty acids are the preferred fats for the brain.  Feeding one’s brain the preferred nutrients is a good idea, you agree?

I’ve tried many other combinations of salmon marinades, toppings and cooking methods but I (and my family) always come back to this simple, DELICIOUS, 3 ingredient preparation:

1/4 cup low sodium tamari (good quality soy sauce)

2 Tablespoons pure maple syrup

2 Tablespoons Dijon-style mustard

Whisk all ingredients in a small bowl.  Pour into zip lock baggie.  Add 4, 4 oz. filets of salmon (skinned) Seal baggie and gently toss to coat.  Allow to marinate for 30 minutes or more.  Prepare grill or preheat oven to 400 degrees.  Remove salmon from marinade and discard marinade.  Grill 3 minutes per side or bake for about 12 minutes.  Remove from heat for a couple of minutes.  Serve warm.

That’s it!  I usually serve it with a brown rice pilaf and steamed green vegetable.

This marinade is also delicious with pork tenderloin.

Always make more that you need and use the leftovers the next day atop a green salad.

Please don’t be afraid to cook fish at home!  It’s faster that a boneless, skinless chicken breast (yawn), “not that there’s anything wrong with that!” and much healthier for your heart and your brain!

In Health,

Polly Pitchford, your seafood loving motivational speaker.

About

Motivational Speaker Polly Pitchford didn’t always know the phytochemical benefits of kale, in fact, those words weren’t even in her vocabulary 30 years ago. Neither did she see any reason to do jumping jacks on a cement surface for an hour. But all it took was a chance vegetarian cooking class and some high-energy music to open her eyes upon a whole new world of healthy living. For 30 years Polly has practiced, studied, taught, educated and lived a healthy lifestyle that makes her such a powerful speaker.

Polly’s down-to-Earth and humorous approach mirrors her own lifelong journey to lasting, positive changes. The audience walks away with tangible plans for improving their health and their lives through food, fitness and fun.
To book Motivational Speaker Polly Pitchford, call 941-685-7725 or visit her at http://www.pollypitchfordmotivationalspeaker.com/

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Comments

  1. Sold! Done! Wrote down the ingredients – all of which I have – and will head to the store tomorrow for some salmon!  Oh, and Whole Foods has a container of organic “power greens” (baby kale, chard & spinach) that would go PERFECT with this!!!  Thanks Polly!

  2. Thank Polly! This sounds delicious! I will be serving it (along with the power greens and tahini fig dressing) at my wife’s un-birthday this week.

  3. Polly, I had to stop and write it down as well! Sounds nummy. We cook salmon all the time, but I haven’t used this marinade yet. Getting hungry….

  4. I hope you like it as much as we do!  Like I said, I just keep coming back to this simple preparation because it’s so yummy.  Happy Omega 3s!

  5. Polly, why do you remove the skin before baking? I find that my salmon stays moister if I leave the skin on.  I normally eat skinless chicken breasts to lower the amount of fat and cholesterol. However, isn’t all of the salmon fat beneficial?

    • Good question, Bill.  John always cooks our salmon with the skin on – AND he eats it!  A little too strong for me – but it does keep that fish nice and moist.  Polly?
      OH OH!  And I made this recipe tonight, by the way and it was DELICIOUS! 

      • Dear Bill and Linda,  You may absolutely keep the skin on!  I am so used to gearing my info to beginning healthy cooks that I try to eliminate as many obstacles as possible, the “gross” skin being one of the obstacles.  Salmon does have a high profile of Omega 3s but all fish has some amount of saturated fat and cholesterol.  Tell John that the skin may also contain the heavy metals and pollutants of their environment.  I never eat the skin of any animal, just in case.

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