Medley of Flavors Salmon

As Fall is upon us and Winter nears, the briskness in the air beckons our inner strength and fortitude to rise to the occasion.  Our instincts are needed in order to survive.  Strength, fortitude, and instinct are descriptions very much akin to the energy of the salmon, and are gifts they impart to us.

Ingredients (serves 4):

 4 salmon fillets, wild is preferable

1 onion, sliced into very thin rounds

12 thin slices red bell pepper

2 scallions, cut into long diagonal, thick slivers

1 teaspoon chopped, fresh oregano leaves, or 1/4 teaspoon dried oregano leaves

Optional garnish: lemon slices, parsley, black olives (Greek or Italian), and cherry tomatoes

Marinade

1 clove garlic, minced

1 Tablespoon brown rice vinegar

1 Tablespoon natural soy sauce

1 Tablespoon dark, roasted sesame oil

1/2 Tablespoon lemon juice

1 Tablespoon water

pinch oregano

Pour or brush marinade over fish and set aside for 10 minutes. Preheat broiler. Let marinade drain off fish while transferring to a lightly oiled broiling tray. Arrange onion, pepper, and scallions over fish and drizzle leftover marinade over all. Sprinkle with oregano. Broil for 8 to 12 minutes at lowest position (check and move, if needed). Remove to serving platter or plates, garnish, and serve immediately.

All types of salmon provide a good source of high quality protein and the heart healthy omega-3 fatty acids. The fat and omega-3 content varies from one species to another. Total fat content ranges from approximately 4 to 11 grams per 3 ounce cooked serving. Omega-3 fatty acid content ranges from 700 to 1,800 milligrams of omega-3 fatty acids per 3 ounce cooked serving. Salmon is a good source of a variety of vitamins and minerals. Salmon bone is also a good source of calcium.