I try to incorporate Wild King Salmon in my family’s diet at least once if not twice every week. The health benefits of King salmon are extremely powerful for your heart and brain. Its anti aging benefits come from 2 critical omega3’s, EPA and DHA, both of which are required by your heart and brain as you age. EPA’s are miraculous for healthy skin and enhanced immunity.They improve blood flow, cholesterol and triglyceride levels. DHA’s are critical for brains cognitive function throughout your life and for optimal memory, more than half your brain consists of fat and most abundant of it is DHA.
Wild salmon is also an excellent source of Magnesium, phosphorus and selenium. Magnesium and phosphorus are vital for bone growth, development and maintenance while selenium inhibits the free radicals from damaging DNA and cellular tissue.
I made this spicy salmon yesterday with a vegetable pad Thai, salmon came out great but the pad Thai could have used a little more sauce. Here is a list of ingredients for salmon:
- 4 salmon fillets
- 1 tbsp tamarind paste
- 1 tbsp Sriracha chili sauce
- 2 tbsp rice vinegar
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp crushed red chili powder
- sea salt to taste
- 2 tsp ground coriander powder
- 1 tsp garam masala powder
Preheat oven to 400.
Marinate your washed salmon fillets in sea salt and 1/2 tsp turmeric and refrigerate until ready to use. Mix tamarind paste with Sriracha chili sauce, rice vinegar,1/2 tsp turmeric and lemon juice.
30 minutes before you are ready to serve your salmon, take it out of the refrigerator, sprinkle your dry spices like coriander powder, chili powder and garam masala on fish. Pour the wet tamarind sauce mix on top of it, place it in the oven for 8-10 minutes depending on the thickness of fillets. Cover it with a piece of foil once its out of the oven, for another couple minute.
Sprinkle with chopped cilantro and serve with some vegetable pad thai.