Wild salmon is a traditional food on the West Coast, where it has sustained the First Nations for centuries. On the Sunshine Coast, we are fortunate to be able to buy our fish fresh from the boat, so we know exactly when it was caught, by whom, and by what method. Make sure you buy only sustainably fished wild Pacific salmon; not only will it taste better, but it will also preserve our oceans and the fish for future generations. This recipe comes from Guy Mitchell, former chef at the White House in Washington, DC. Serve this salmon with mixed seasonal vegetables such as zucchini, yellow squash, broccoli, cauliflower, and sliced carrots. Or try steamed baby spinach that’s been seasoned with salt and pepper.
🐟 6 Tbsp plain non-fat Greek yogurt
🐟 3 Tbsp honey
🐟 1 cup Holy Crap Natural Superseed Blend
🐟 ½ cup finely chopped pecans
🐟 Six 4-oz salmon fillets, skin on
🐟 Salt and pepper to taste
▶︎ Preheat the oven to 400°F. Line a baking sheet with parchment paper.
▶︎ In a bowl, whisk together the yogurt and honey. In a separate, wide, shallow bowl, combine the Natural Superseed Blend and pecans.
▶︎ Season each salmon fillet with salt and pepper and place it, skin side down, on the baking sheet. Spoon an equal amount of the yogurt mixture over each fillet, using the back of the spoon to spread it,completely coat the flesh side of the fish. Spoon the Natural Superseed Blend mixture over the yogurt coating, pressing it into the fish to create an even crust.
▶︎ Measure the fillets at their thickest part and bake for 10 minutes per inch of thickness, or until the salmon just flakes when tested with a fork.
▶︎ Divide the fillets among individual plates and serve immediately.