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Grilled/Broiled Wild Alaskan Salmon on Lemon-Butter Greens
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Today's seasonally appropriate recipe features leeks and scallions (green onions), which, like garlic, belong to the allium family of vegetables. We suggest serving the greens and salmon with Israeli (large-pearl) couscous or rice pilaf.

With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present.

Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.

A high intake of allium vegetables has been shown to reduce total cholesterol levels, while raising HDL, or “good” cholesterol levels.

This can help prevent the development or progression of the arterial plaques that occur in cardiovascular disease, making allium veggies the perfect companion for salmon and other omega-3-rich fish.


Grilled/Broiled Wild Alaskan Salmon on Lemon-Butter Greens

Serves 4

4 (6 oz) wild Alaska salmon fillets
2 tablespoons organic extra virgin olive oil
Juice of 2 lemons
1 small Savoy cabbage, shredded
12 scallions, finely chopped
2 medium leeks, finely sliced
4 oz sugar snap peas (or snow peas or frozen peas)
1 oz butter
4 tablespoons capers, drained
Seas salt and organic black pepper

  • Preheat the grill or broiler. Brush the salmon fillets with the olive oil. Sprinkle with the juice of 1/2 lemon and season with a little salt and black pepper. Grill or broil for 34 minutes on each side

  • Meanwhile, cook the cabbage, scallions, leeks and sugar snap peas in a little lightly salted boiling water for 5‒6 minutes. Drain well, return to the saucepan and add the remaining lemon juice and butter. Heat for a few moments

  • Share the vegetables between 2 serving plates and arrange the grilled salmon fillets on top. Scatter 1 tablespoon of capers over each salmon fillet. Season with a little more black pepper, then serve immediately.

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