Herb-Crusted Grilled Wild Salmon

A well-known Nurse’s Health Study found that women who ate fish once per week cut their risk of stroke by 22 percent, while those who ate fish five or more times per week cut their risk by 52 percent.[1] Studies have also shown that 3 g per day of fish oil containing both EPA and DHA is cardioprotective because it makes platelets more slippery and decreases cellular inflammation.[2] The evidence that the omega-3 fats in wild cold water fish are heart healthy is so compelling that the American Heart Association now recommends that all adults consume fish at least twice per week. Fatty cold-water fish such as wild Alaskan salmon contains the most omega-3 fats.

The benefits of eating fresh wild fish have been confirmed over and over again, and they continue to make headlines. A recent review of 97 clinical studies on the effects of lipid-lowering agents (statins, fibrates, resins, niacin, and fish oils) showed that fish oils provided the greatest reductions in total mortality and cardiac morbidity.[3] See Top 8 Delicious Heart Healthy Foods.

The best place to get Wild Salmon fillets and Macadamia Nut Oil for this recipe is at, Vital Choice Seafood and Organics.

Vital Choice comes highly recommended by Dr. Andrew Weil, Christiane Northrup, M.D., Dr. Lipman, Dr. Perricone, Dr. Crinnion, and Dr. Jonny Bowden ~ and for good reason ~ Vital Choice is the best!

Herb-Crusted Grilled Salmon

You’ll need:

• 2 (6 oz) skinless-boneless wild salmon fillets
• 1/3 cup coarsely chopped fresh oregano
• 1/3 cup coarsely chopped fresh cilantro
• 1 Tbsp organic dried rosemary
• 1/4 cup sliced green onion
• 1 clove garlic
• 1 tablespoon fresh lemon juice
• 2 teaspoons organic macadamia nut oil
• 1/4 teaspoon sea salt
• 1/8 teaspoon organic black pepper

Directions:

Rinse thawed fish; pat dry with paper towels.

In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped.

(Alternatively, use a knife to finely chop oregano, cilantro, green onion, and garlic. transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.)

Generously coat both sides of salmon with the herb mixture.

Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork.

To serve, cut each salmon piece in half.

Some of my other wild cold water fish recipes:

Sablefish with Shallot Vinaigrette Herb Salad

Grilled Wild Alaska Halibut on Tabouli

Thyme-Crusted Sablefish

References

1. Iso, H., et. al., 2001. Intake of fish and omega-3 fatty acids and risk of stroke in women, JAMA, 285(3):304–12.
2. Leaf, A., et al., 1988. Cardiovascular effect of n-3 fatty acids. NEJM, 318(9), 549–557; von Schaky, C., et al., 1999. The effect of dietary omega-3 fatty acids in coronary atherosclerosis: A randomized, double-blind, placebo-controlled trial. Ann Internal Medicine, 130 (7), 554–562.
3. Studer, M., et. al., 2005. Effect of different antilipidemic agents and diets on mortality: a systematic review, Arch Intern Med, 165(7):725–30.

Evelyn Vincent

Native Plant Landscaper, Gardener, Labyrinth Design, Feng Shui Practitioner,  Aromatherapy / Essential Oils, Big Fan of Nature and Living Simply.

"There is nothing in a caterpillar that tells you it's going to be a butterfly."
~ R. Buckminster Fuller