Tuesday, January 5, 2010

Salmon, My New Bacon

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Salty, crispy, greasy, goodness. Delicious flavor oozing on my tongue.  Since I no longer eat pork ( or any other scavenger animal for that matter) Salmon is my new bacon.  I love to cook it in Coconut Oil with a little bit of kosher rock salt in a cast iron skillet. The cast iron skillet will add iron to your diet and both salmon and coconut oil are full of    Omega 3 fatty acids with excellent health benefits such as cancer prevention, immune function, brain health as well as cardiovascular health.

Wild-Caught Salmon is the best you can eat.  If your fish is farm raised, dye has been injected to give it that orange- pink hue.  It has also been pumped full of antibiotics and hormones, the last thing you want to put into your body.  The skin should be shiny. This is where all the flavor is.  Slide it skin side down in a bit of coconut oil and sprinkle with kosher rock salt.  Cover pan, cook for about 5 min on each side depending on how thick the fish is.  Take off the lid and finish cooking.  Great with a squeeze of lemon and a side of green beans.

Enjoy! and don't forget to eat Whole Tasty Food!


  1. so.. where do you normally shop for your salmon?

  2. I like to get it at Sprouts or Henry's. Make sure it says "Wild". You may notice that farm- raised salmon will say "dye -added". Atlantic Salmon is always farm- raised because there are no commercial fisheries catching it due to overfishing. Copper River is one of my favorites and is the one shown in the picture. The fish will have different names depending on where it is caught.