There are several different types of salmon available for purchase. Generally speaking, I opt for wild caught Alaskan salmon. With seafood and environmental watch groups placing farmed raised salmon on their “avoid” list for reasons like crowded pens causing diseases spread and ‘fish pellet’ feed being a uniform cocktail of human food and other fish causing salmon to loose their natural pink color – it just seemed like a no brainer. I’d opt for wild caught frozen over farmed as well.
So now that you have your salmon… lets get cooking!
Grilled Salmon with Onion
1.5 lbs wild caught salmon
2 medium red onions, thinly sliced
2Tbl extra virgin olive oil
1Tbl Braggs Apple Cider Vinegar
1Tbl chopped fresh parsley
½ tsp ground cumin
Salt and fresh ground pepper to taste
Arugula or other salad greens
1 lemon (optional)
balsamic vinegar (optional)
Heat skillet (I love using my cast iron skillet for this recipe) to medium heat. In a bowl – mix onions, olive oil, vinegar, salt and pepper. Place onions mixture into skillet and cook, stirring frequently, until onions are soft and translucent (6-8min). Remove from heat and set aside.
Cut salmon into 1.5 – 2 inch strips, season with salt, pepper and cumin. Place skin side down in same pan used for the onions and cook for 3-4 minutes each side, or until its cooked through.
Arrange arugula or salad greens on plates. Sprinkle arugula with olive oil & balsamic vinegar for a zing. Top with salmon strips, onion and parsley mixture then drizzle with fresh lemon juice (optional) and serve! Serves up to 4 people.
Side note – this meal is Shaklee Healthy Cleanse approved! Haven’t heard of the Healthy Cleanse? Look for early October posts on what it is, involves and how to get started!