Tuesday, June 4, 2013

More great reasons to keep meat off the table

Leftover fresh wild Alaskan salmon straight from the refrigerator crowning a takeout salad of fresh spinach, tofu, sun-dried tomatoes, cucumbers and beans.
Wild-caught haddock fillets poached in chicken broth with garlic, ginger, onion, lime juice and thyme. I ate them with organic brown rice from Costco Wholesale, where we buy many of the ingredients for our home-cooked meals.  

A no-mayo salad made with canned yellow-fin tuna, pink salmon and Moroccan sardines; plus diced organic celery, is dressed with hummus, Dijon mustard, lime juice and ground cumin. I use canned hummus from Lebanon, adding olive oil, lime juice and ground garlic.

Trader Joe's Organic Whole Wheat Fusilli Pasta with sardines and salted cod fish in bottled Classico Tomato & Basil pasta sauce. For 1 pound of pasta, use a 32-ounce bottle of sauce.

A snack of canned-fish salad, olives, stewed tofu and hummus.

Jamaican Ackee and Salt Fish with sweet plantains.

Fresh wild Copper River Sockeye Salmon with Kirkland Signature Basil Pesto, both from Costco Wholesale.

I seasoned the salmon with a little Himalayan Pink Salt, Aleppo red pepper and lime juice before roasting them in the oven at 375 degrees for 8 to 10 minutes, depending on the size of the piece I cut from the larger fillet, below.

Veins of heart-healthy fat in the raw fillet of Copper River salmon.

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