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Alaskan Wild Sockeye Salmon, Salad and Yam

Alaskan Sockeye Salmon, Salad and Yam

1 - 4-5 oz size Alaskan wild Sockeye Salmon
1 - Garnet Yam
1 - salad mix with spinach
1/2 cucumber sliced
1/2 red bell pepper cut in pieces
1 oz of sliced almonds
sliced red onion to taste
pepper to taste
1/2 avacado cut in pieces
1 tablespoon butter for Yam
1/2 squeezed small lemon for Salmon
2 tablespoons of olive oil
1/2 teaspoon of Montreal steak seasoning
dash of cayenne pepper
dash of ground ginger
dash of curry
2 tablespoons Bolthouse Farms Honey Mustard Yogurt Dressing

This time of the year is the best for finding fresh Alaskan wild Sockeye Salmon at the store, butcher or public markets!  I love the rich flavor it has and how it compliments the salad and baked yam.  This is probably the easiest and one of the most nutritious meal I love to make!

I start out with taking my cast iron skillet and add about 2 tablespoons of olive oil and get it really hot.  I will then put the Salmon skin down and let it fry for just a minute before adding herbs (to taste) on top and then putting it in the oven to bake no more than 20 minutes till done.  I top it with cayenne pepper, Montreal steak seasoning, ground ginger and curry.  It really is all about your taste.  I find this combination the best.  If you don't have these spices try others that you have on hand that you love the taste of...experiment!

To speed the cooking of the Yam I will microwave it for about 2 1/2 minutes and then wrap it in aluminum and stick it in the oven on the rack next to the cast iron skillet that is baking the fish.  In the meantime I slice and dice my veggies for the ultimate heavenly salad.

My favorite salad dressing is now made by Bolthouse Farms in Bakersfield, CA.  ( I used their Honey Mustard Yogurt Dressing today and it really complimented the flavors of the Salmon and yam.  I love all their flavors and they only have 45 calories per 2 tablespoons!  They are also all natural and no preservatives!  I only have to use 2 tablespoons for a personal salad because I make it in a large bowl first with all the veggies cut up and then add the dressing last and toss.  I find I use less dressing when I do this way instead of at the table adding it on top of the dry salad.  My final topping is always pepper!  I love pepper on my salad - it just gives it that finishing touch!

I look for healthy alternative, natural and creative ways to cook. This is just a great meal in the Pacific Northwest - simple, tasty and just hands down good!



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