Recipe by Linda Wagner
I’ll admit, I’m not a fish lover, never have been. But I must say, this recipe has made me a convert. The salmon turned out so tasty and moist and the flavor is so, so good! Plus, there are so many health benefits associated with wild caught salmon. Did you know:
“Wild caught salmon is very high in Omega 3 fatty acids. These fats are known as essential fatty acids. Our bodies don’t produce them, so must obtain them through our food. Wild caught salmon also has a healthy balance of Omega 3 to Omega 6 fatty acids. When you have too many Omega 6 fatty acids in your body, inflammation occurs.
Cold water fish such as salmon are a good source of Vitamin D-an extremely important nutrient that is essential to wide variety of bodily functions. The sun is your best source of Vitamin D, but since most people don’t get enough sun in the winter months, wild caught salmon is a great way to add more of it into your diet.
This recipe is a stunner if you’re having guests. Although it looks like it could be complicated, the recipe is extremely easy. I’ve adapted this dish from Natalia Rose’s recipe in her first book The Raw Food Detox Diet. I served mine on top a simple salad made of romaine lettuce, sliced red bell peppers, and thinly sliced cucumbers with lemon vinaigrette. Absolutely delicious!
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1/2 cup Tamari (you can also use soy sauce)
2 large cloves of garlic
1/2 inch knob of ginger
a dash of toasted sesame oil
2 squirts Stevia
4 Wild Salmon fillets
1/2 cup white sesame seeds
1/2 cup black sesame seeds
- Blend Tamari, garlic, ginger, toasted sesame oil and stevia in a high speed blender. Spread evenly over Salmon fillets and marinate in the fridge overnight.
- Mix the black and white sesame seeds on a plate. Press the flesh side of the fish onto the mixed seeds and place on a baking sheet.
- Bake in the oven at 450 degrees for about 15 minutes or until fully cooked. Fish should flake easily with a fork.