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Salmon Tasting and Salmon Ceviche Recipe

By guest blogger Robin Doyle of Captivate Network

“For the health of it” - a seminar and salmon tasting, Cambridge, MA – March 12, 2010

Dariush Mozaffarian, Ph D, Harvard School of Public Health, and a presenter, says “Seafood is likely the single most important food one can consume for good health”. Fish can actually prevent a heart attack. We would have less heart disease if we ate more Omega-3s. He says we decrease the risk of heart attack by 36% if we eat more fish. Just 2 servings a week of wild salmon reduce our risk of heart disease. Baby’s brains need DHA, a fatty acid; in fact it’s critically important to their development. Yukon River Salmon has the highest Omega-3s of any seafood.

Mercury is a contaminant and causes a lot of concern. Mercury comes from a variety of sources and is emitted into the atmosphere: coal plants, burning waste, rain and fog. Too much exposure can affect brain development.

Eat up to 12 oz. of fish per week – choose a variety. PCBs are in everything we eat, but it is low in fish. Farm raised salmon has more fat/oil since they are fed it, while wild salmon is searching/swimming towards it. All salmon is good though. The United States eats 30% less fish than any other country in the world.

The Wild Yukon River salmon is found/fished in the most western part of Alaska. The Yukon is a huge river 2200 miles long and is 10 miles away from the Bering Sea. People choose to live in the Yukon area by choice, it’s remote, harsh place to live – not a lot of roads, no doctors, salmon keeps the folks in the Yukon River. This salmon allows the Yupik Eskimos to survive in the Yukon River area. We heard from three Yupik Eskimos who live in Emmonak, Alaska who spoke of how tough and different life is compared to the lower 48. Recently, they got connected (internet). The few inhabitants live and breathe salmon season.

Jeff and Pete, 2 chefs from Legal Seafood prepared 2 salmon dishes – Brown Bag Salmon and Salmon Ceviche, which looked fabulous.

We sampled the salmon appetizers: smoked salmon atop toast with capers, and later we tried salmon served with 4 dipping sauces all equally good and different. A blueberry sauce, a cucumber mint sauce, a mango cilantro sauce and a Greek yogurt sauce. Served with a glass of champagne, it made a tasty afternoon nosh.

Salmon Ceviche

by Chef Jeffrey Tenner of Legal Sea Foods

Ingredients:


  • 12 oz, salmon fillet, diced in 1/4' pieces

  • 1/3 cup lime juice

  • 3 tablespoons fresh squeezed orange juice

  • 3 tablespoons pineapple juice

  • 1 1/2 tablespoon jalapeno pepper, finely diced

  • 2 tablespoons red bell pepper, finely diced

  • 1 1/2 tablespoon red onion, minced

  • 1 teaspoon garlic, minced

  • 2 tablespoons cilantro tops, rough chopped

  • 1 tablespoon extra virgin olive oil


Preparation:

1. Add fish, juices, peppers, onion and garlic to a bowl, mixing softly to coat with mixture

2. Cover and refrigerate for 3-4 hours, mixing occasionally

3. Add cilantro, olive oil and salt. Taste and re-season if necessary

4. Serve in a chilled martini glass

Stay tuned for the Brown Bag Salmon recipe on Wednesday.

Thanks to Robin Doyle, Oldways, Legal Sea Foods, and Kwik'Pak Yukon River Wild Salmon for bringing us this great information!
















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“Salmon Tasting and Salmon Ceviche Recipe”