Wow! Vital Choice Seafood is having a sale during February, save 15 percent – be sure to use the code HAPPYHEART12 when checking out to save 15% off your order of; seafood, salmon sausage and burgers, oils and vinegar, soups and meal kits, nuts and dried fruits, wild berries and vegetables! And they even have Salmon Skin dog chew treats!
We discovered Vital Choice Seafood about six years ago and I’m glad we did! Many years prior to then I had stopped buying seafood because the quality was so bad, in my mind, there’s nothing worse than low quality food – and there’s so much of it around today! There are also many studies (delay dementia and preserve memory) on the benefits of wild seafood which gives us more reason to include it in our diets Needless to say, we’ve been buying all of our seafood from Vital Choice ever since. We usually get the sampler called ‘Wild Pacific Seafood Medley’ (#FSA002), this sampler includes: Sockeye Salmon, King Salmon, Sockeye Burger, Hot-Smoked Sockeye, Pacific Albacore Tuna, Alaska Halibut, Smoked Sablefish, Wild Organic Blueberries (everything is fresh frozen, not canned).
This is the same seafood company that both Christiane Northrup, M.D. and Dr. Andrew Weil recommend buying your seafood from – I agree with them entirely!
Below is one of our favorite recipes and links to others… Bon Appetit!
Pasta/Bean Soup with Smoked Sablefish (or Salmon)
The combined cook and prep time is about 30 minutes
Serves 4
- 3 tablespoons organic extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon organic cayenne pepper (we like fresh grated)
- Leaves from one sprig fresh rosemary (or 1 teaspoon chopped organic rosemary)
- 1 large yellow onion, diced
- 15 oz can navy beans, drained
- 1 quart chicken or vegetable broth
- 2 cups ditalini (or other small) pasta
- 8 oz (2 fillet portions) Smoked Sablefish (or Smoked Sockeye Salmon)
- Sea salt and organic black pepper, to taste
Heat a large saucepan to medium, and add the oil, garlic, cayenne, rosemary leaves, and onion. Sauté onion about 8 minutes (do not burn). Add the beans and broth, bring to a simmer, and cook for 5 minutes.
Transfer half of the soup to a blender or food processor. Pulse until the soup is chunky smooth, return to the saucepan and stir well.
Add the pasta and return the soup to a simmer.
Break the Sablefish (or Salmon) into bite-size chunks, discarding any bones. Add the fish to the soup and simmer until the pasta is cooked and the fish is heated through, about 5 minutes.
Other favorite fresh fish recipes:
Grilled Wild Alaska Halibut on Tabouli
Thyme-Crusted Sablefish
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."
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