Wild Salmon Nutrition Facts - And Recipes!
We’ve all heard about needing plenty of Omega 3 polyunsaturated fatty acids in our diets. And we’ve probably all heard, too, that one of the best sources is from salmon. But not all salmon are alike. Most Atlantic salmon are farmed and contain higher levels contaminants (dioxins, PCB’s) than Pacific wild salmon. According to Science journal, these contaminants may be almost eight times higher than in wild salmon. Pacific salmon, specifically Alaskan sockeye, are fished from the wild and contain few contaminants. Nevertheless, the Journal of the American Medical Association still states that the benefits of eating even Atlantic salmon outweigh the disadvantages of not. Both types are high in Omega 3’s (There are 3 types – ALA, DHA, and EPA). DHA and EPA are excellent for the structure and function of the brain, and both are found in wild salmon.
So, we’re including for you here one of our delicious and easy salmon recipes that can be made with either fresh salmon (particularly leftovers) or canned Alaskan sockeye.
You need: One small can of Alaskan sockeye salmon with bones removed. Flake with a fork. Mix in: ¼ cup chopped red onions, ¼ cup chopped calamata olives, 2 Tbsp of chopped Italian flat leaf parsley, 1 tsp of grated lemon zest (lemon peel), 2 tsp lemon juice, a dash of salt and pepper, 2 tsp of olive oil; and 10” whole-grain tortillas. Baby arugula. 3 Roma tomato slices (they are less watery).
Take one-half of the mix and mound it in the center of a tortilla. Add several pieces of baby arugula, and one tomato slice to the top. Fold over 2 sides of the tortilla to tuck in the filling. Then start on one unfolded side and roll the tortilla tightly, keeping the filling in, until it’s all enclosed in the wrap. If you’re not going to eat it right away, wrap it tightly in plastic wrap. To serve later: unwrap the plastic and cut on a diagonal into two halves. Two halves will serve one person. This recipe makes 3 wraps.
See our other delicious
easy salmon recipes!