Q. Is raw salmon OK to eat?

I recently received this nutrition question which I thought would be good to share, especially since so many people seem to have a passion for sushi.

Question:  “There are hundreds of differing views on consuming raw fish.
PLEASE, let me know what you think. I freeze fresh,wild caught Alaskan Salmon and slice it thinly for sushi. I’ve gotten a lot of flack for it.
Thanks for any help you can offer.”

My response:  Thank you for your question.  Typically, if you are buying your fish from a reputable source and it is truly wild caught, your process will be fine.  Freezing is what sushi restaurants to to ensure that there are no parasites on the fish.  Salmon eaten in it’s raw form allows you to benefit even more from it’s rich omega content.

If you are still concerned, you can also go an extra step and “cure” the salmon.  It will give your salmon a bit of a different taste.  Here are a couple of methods.

Basic Salt Cure
1- 1 1/2 block of organic, wild caught pacific salmon
1/2 cup kosher or coarse sea salt
any other spices you would like – lemon peel, fennel seeds, black pepper, etc.

Put about half of the salt/spice mixture on the bottom of a baking dish (or anything that will accommodate the size of the salmon.  Lay the salmon on top of the salt/spice mixture and top with remaining salt/spices.  cover with parchment paper and weigh it down with heavy cans, jars, or bricks.  Place in the refrigerator for approximately 2-4 days, turning every day.   (pieces less than 1 1/2 inches thick will take about 2 days and larger pieces will take up to four days).  The salmon will be firm when done.  When it is done, remove it from the dish and rinse with filtered water and pat dry.  Slice to serve.

Ceviche – citrus acid cure
Cut the salmon into bite-sized pieces (you want the marinate to have more surface area to work with ) Marinate the fish in lemon or lime juice until the salmon changes color from orange to a pinkish color.  Once it is done, season it to your liking.

Have a great day!

Baja Slaw for Fish Tacos

This is a great dish for summer.  It is very versatile – you can serve it will grilled or broiled salmon, cod, or mahi mahi for an advanced plan option OR with sprouted grain tortillas for a core plan recipe.

For the Baja Slaw…

Slice very thin:
1 cucumber
1/2 head cabbage
2 tomatoes
1/2 large onion
1 red bell pepper
any hot pepper you like (jalepeno, poblano, etc)

Add:
1 handful fresh cilantro, chopped
Sea Salt and Pepper to taste
1/2 cup grapefruit juice
1/2 cup lime juice

Let marinate for at least 30 minutes for best flavor.

For the fish:
Season with salt, pepper, and chili powder and grill or broil to desired doneness.

For an aioli type dressing:
Homemade Mayonnaise (recipe in the Maximized Living Nutrition Plans book) with ground chipolte pepper.

NOTE:  for the Core Plan, you can use a grapeseed oil based mayonnaise.

Advanced Plan:  Put the slaw on a plate and top with fish and aioli

Core Plan:  Put fish in a sprouted grain tortilla and top with fish and aioli

Creamy Lime Coconut Cod

I just made the most delicious fish by just experimenting and using what I had on hand.  These are my favorite kind of recipes – minimal ingredients, creativity, and time saving.

4 fillets of cod or other white fish
Zest & Juice of 2 limes
1 tablespoon coconut or grapeseed oil
1/4 c. grated onion
1 clove garlic, minced
1/2 cup unsweetened coconut milk
1 tsp dried cilantro or 2 tbsp fresh cilantro

Sprinkle fish with salt and pepper and set aside.  Heat oil in large skillet over medium heat. Add onions  and garlic and sautee until softened. Add coconut milk and lime juice; boil until thickened. Stir in lime peel.  Add the fish into the pan and sautee until fish is just opaque in center