By Dianne Bunis
The health benefits of eating salmon could fill a book, but some highlights are that it is rich in protein, vitamins and minerals, Omega-3 fatty acids (EPA and DHA) and, therefore, is extremely beneficial for cardiovascular health. It helps to lower the risk of Alzheimer's disease, prevents macular degeneration (eyes) and is low in mercury.
When buying salmon, be aware that farmed salmon, regulated by the USDA and FDA, contains contaminants and PCBs (absorbed from their feed). On the other hand, wild salmon, regulated by the EPA, and organic salmon are healthier choices.
This simple preparation is a delicious way to serve salmon to your family, young and not so young!
Sesame-ginger salmon en papillote
Zest of one-half orange
1 tsp. fresh ginger, peel and grate
3 tbsp. San-J Organic Tamari gluten-free soy sauce, reduced sodium
1 tbsp. fresh orange juice
1 tsp. rice vinegar
2 tsp. extra virgin olive oil
1/2 tsp. honey
1 red bell pepper, seeded and thinly sliced
1 12-oz. package Trader Joe's Haricots Verts (French green beans)
4 6-oz. organic or wild salmon fillets, washed and rinsed
Freshly ground black pepper, sea salt
Preheat oven to 400-degrees Fahrenheit. Prepare marinade: In a small bowl, combine orange zest, ginger, soy sauce, orange juice, vinegar, olive oil and honey; set aside.
Fold four (16-inch-by-12-inch) parchment squares in half.
Place a salmon fillet on top of the parchment, then place 3 red pepper strips and 3 green beans. Season with 1 tbsp. of marinade, black pepper and sea salt.
Fold the top half of the parchment over the fish and overlap small folds, working along the open edge to seal it closed.
Bake for 10-15 minutes, until parchment paper puffs up.
Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam. Serve with cooked rice and steamed haricot verts.