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Oily fish protect against prostate cancer - salmon, mackerel, sardines, herring
Wild Salmon near extinct - orgs working to save them:
Wild Salmon Center
Returning salmon by restoring rivers removedams.org
For Sake of Salmon
4sos.org
Salmon Friendly Recipes - help them survive
More
fish recipes:
Baked fish
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Salmon with Mushrooms and Greens
Marinate salmon or other oily fish in a dressing of 2 parts olive oil, one part vinegar, fresh tarragon or other
herbs, salt, pepper, ginger root if liked and chopped green onions or shallot. Add a few sliced shitake or other
mushrooms. Grill or saute the fish and mushrooms and serve over salad made from 4 cups wild greens such
as arugula, chicory, escarole, mustard and radicchio, washed and torn into bite-sized pieces. (Adapted from
Catfish with Wild Greens at 1st Travelers Choice)
BASIC METHODS FOR SALMON AND OILY FISH
1. Sautéed (Frying Pan)
Lightly coat pan with olive oil. Place on medium-high heat. When hot, not smoking, place salmon in pan. For Medium-Rare cook for 3 minutes on each side. For Medium-Well cook for 4 1/2 minutes on each side.
1. Poached
Pour 1 1/2 inches of water into a cooking skillet. Add juice of half a lemon, pinch of tarragon or dill, and one bay leaf. Bring to a boil. Place salmon in boiling water. Turn down heat to medium. Cook for 4 1/2 minutes on each side.
1. Baked
Preheat oven to 375 degrees. Place salmon in a small pan of half water half white wine. Bake for 18 minutes.
4. Baked in an "Envelope"
Pre-heat oven to 375 degrees. Place salmon on sheets of phyla (Greek) pastry or on a sheet of cooking parchment or foil. Chop a few mushrooms and shallots (or onions) with parsley, add white pepper to your liking. Heap chopped mixture over the salmon. Wrap up the "parcel." With a sharp knife, slash one or two"steam vents." Bake till the fish is tender, flaking and moist not dry.
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