Canadian Princess Resort - July 18, 2013
Every afternoon the docks at the Canadian Princess Resort are bustling with activity as the mornings fishing boats come in with their hauls. With the exception of the Catch of the Day, which is brought to the dock whole for a proper weigh-in, the fish is processed on board by the deck hand. It’s then bagged and tagged and sent to the Fish House at the resort for safe keeping until the guest is ready to transport it back home. We are always happy to see our guests leave with so much fresh salmon!
Salmon is one of the healthiest foods in the world. It is one of the best sources of omega-3 fatty acids, particularly EPA and DHA. A study shown in Reader’s Digest stated that just two servings of salmon each week could reduce your risk of cardiovascular disease by 17 percent and your risk of having a heart attack by 27 percent. Beyond that, studies have also shown that reduces risk of prostate cancer and even depression.
Salmon also contains small proteins called bioactive peptides that are shown to increase, regulate and stabilize collagen synthesis osteo-arthritic cartilage. It also improves bone density and strength. The omega-3 fatty acid DHA helps with brain function and a healthy nervous system. Have salmon in your diet will also decrease the risk of macular degeneration, which is a chronic eye condition that leads to loss of vision. It’s an excellent source of vitamin D and tryptophan, which is a natural sedative that helps you sleep.
It sounds like wild salmon is a super food...and we are all wild about salmon! Here is a great recipe I found from Julie Daniluk, host of Healthy Gourmet. You can also read the recipe here.
Salmon summer sizzle pockets
Cooking fish in parchment-paper packets keeps the fish deliciously moist as it bakes in its own juices. Minimal cleanup also means more time to enjoy long summer nights!
3 tbsp low-sodium soy sauce
2 tbsp sesame oil
2 tbsp lemon juice
2 tbsp grated fresh ginger
2 tsp honey
2 tsp sesame seeds
½ tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground clove
4 large filets (700 g) wild salmon filets
2 cups red onion, sliced
2 cups fennel bulb, thinly sliced
1 cup sugar snap peas, ends trimmed
1 cup zucchini (yellow if possible), sliced into coins
1. In a bowl, combine soy sauce, sesame oil, lemon juice, ginger, honey, sesame seeds, and spices. Pour over salmon and marinate in refrigerator for 1 hour.
2. Preheat oven to 375 F (190 C). Cut 4-24 in (60 cm) pieces of parchment paper and fold in half crosswise. Draw a half moon, and then cut out the shape to make a full circle. Open it up and place salmon on one side fairly close to the crease. Top salmon with vegetables and drizzle leftover marinade on top.
3. Starting at the top, seal the packet by folding edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath. Place packets on baking sheet and cook for 15 minutes.
4. Allow packets to rest for 5 minutes before carefully opening.
Yield: Makes 4 servings.
Photo & Recipe from http://www.chatelaine.com