Something Fishy

     I love salmon  but it is so fishy smelling and I hate the clean up but it is a treasure trove of tantalizingly healthful ingredients.  Salmon is a good source of omega-3 fatty acids, thiamine, niacin, vitamin B6, phosphorous, vitamin B12, selenium, choline, pantothenic acid, biotin and an excellent source of protein.  The estimated Glycemic Load is zero as compared to the daily allowance which is 100/day. Salmon contains 0% Carbs,  54% Fats and 46% Protein.  Since it is sooooo very healthy I wanted to find  a way out of this odoriferous dilemma  ...... TODAHH!  Enter aluminum foil!
    

Side Note:  I only buy wild caught salmon, never farm raised, for reasons you can check out in my previous post "Supermarket Sweepstakes".  I recently discovered during my research that sockeye salmon are also wild.  It seems that because of their mating routine they can not be farm raised.  This is good to know!

      Below is my recipe for foil-proof salmon, pardon the pun!  Prep time is minimal, maybe 10 minutes, and clean up is a painless and swift and hence, less smelly. Preheat your oven to 375 degrees.  This recipe makes 4 servings.

                              

                                             Asian Foiled Wrapped Salmon

                                        2 lbs. sockeye or wild caught salmon

                                        1/4 cup raw honey

                                        3 cloves organic garlic

                                        2 tablespoons Liquid Aminos (natural soy sauce alternative)

                                        1 tablespoon rice vinegar

                                        1 tablespoon grated ginger

                                        Black pepper to taste

                                        Chinese Five Spice to taste

                                        1/2 teaspoon sesame seeds

Marinate the salmon for 1 hour to make it more flavorful.  Wrap the salmon with all ingredients and enclose on all sides in foil making a packet.   I would add an extra piece of foil on the baking sheet in case of leaks.  Place the foil packet on a baking sheet lined with foil in a preheated oven at 375 degrees and cook for 20-25 minutes, depending on the thickness. Open the foil packet with caution.  Really hot steam will surge out and can burn you, so take care.  The fish will be flavorful and moist. I like to pair this salmon with quinoa and stir-fried veggies.  Enjoy!