CHIPOTLE LIME SALMON
One of my favorite fish is Wild Caught Salmon! I love the moistness and, the melt in your mouth, texture of a good piece of salmon. Not to mention the high amount of Omega 3’s that we so desperately need in our diet! Unfortunately, the Standard American Diet (or SAD) has Americans consuming a ratio of 20:1 Omega 6 to Omega 3. In reality, a healthy ratio is 2:1 or even 1:1. So when you are feeling the Winter Blues, not only should you boost your Vitamin D, getting your Omega 3 and 6 in check can make you feel a whole lot better, as well!
Wow! Right? The power is in your hands! It starts with eating whole foods, fruits and vegetables, grass fed meats and good quality fish. When it comes to Salmon, make sure you are eating Wild Caught to avoid the higher amount of Omega 6 fats and the high level of environmental and industrial contaminants found in Farm Raised Atlantic Salmon. (The exception to the rule is farmed Coho Salmon.) All I can say is to be choosey and do your homework! ( Also, in order to achieve this healthy ratio, I choose to take an Omega 3 supplement.)
(Makes 4 servings) – Adapted from recipe by Elana’s Pantry
1 pound Wild Caught Alaskan Salmon,
cut into 4 fillets
Handful of Cilantro, chopped
1-2 tablespoons olive oil
2 limes, sliced in half
1 teaspoon Celtic sea salt
1 teaspoon chipotle powder
Preheat oven to 350° F.
Rinse salmon, pat dry, and place on a baking sheet. Rub each fillet with olive oil.
Squeeze the juice from one-half lime onto each fillet. Sprinkle fillets with salt and
chipotle powder, then place a slice of lime on top of each fillet.
Place salmon in oven, and cook for 8-12 minutes, depending on how well done
you like your fish. (You can also grill on high for 2-3 minutes on each side to achieve a medium firmness.)
Finish with Cilantro and a squeeze of fresh lime! MMM! HAPPY EATING!
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