Salmon…can’t get any healthier than salmon. Atlantic Wild salmon, that is. Chock full of omega-3 fatty acids, wild salmon is the best source of this essential fat. Other fish containing the highest amounts of omega 3s are trout, anchovies, sardines and herring. Omega 3s are often lacking in our diets because our bodies cannot manufacture them…so we must get them from food or supplements.
Don’t like the thought of eating an anchovy? Me either, so I use anchovy paste. I always have a tube in the fridge and after all, you can’t make a Caesar Salad or Caesar dressing without it.
Did you know… if you just do not like fish, use flaxseed oil, canola oil and walnuts in your dishes, which are good plant sources of omega 3s.
- 3/4 Cup balsamic vinegar
- 2 Tbls maple syrup
- 1 Tbls Dijon mustard
- 1 Clove garlic, peeled and smashed or chopped
- Two – four center-cut wild salmon fillets, skinned if desired
- Olive oil
⇒The skin actually contains more Omega-3s, but if you don’t enjoy the skin…your dog certainly will.
- For the glaze, in a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thickened, about 2 minutes. Set aside.
- For the salmon, preheat the oven to 400 degrees. Cover a baking dish with aluminum foil and arrange the salmon on top. Drizzle a bit of olive oil on both sides of the salmon and sprinkle with ground black pepper.
- Drizzle some of the glaze over the salmon and bake until it is cooked through and flakes with a fork, about 8-10 minutes.
- Drizzle the remaining glaze over the top and serve.
I welcome your feedback and comments. Have a specific question or recipe request? I’ll be happy to research and find an answer.