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.
NUTRITION FACTS: PER 200 G SERVING (1 FILLET). Calories (530) Total Fat (32 g) including Omega-3 (4 g) and Omega-6 (2.5 g) Total Carbohydrates (26 g) Dietary Fibre (11 g) Protein (35 g) Provides 119% of your daily iron needs based on a 2000-calorie diet.