When it comes to a good, healthy salmon, it is better to pay a higher price, since not all salmon are equally created. It is important where salmons live, and that will show on how much nutrients this fish will have.
All the Nutrients You Need In One Salmon
You need to take a look on color when you are buying salmon. Red and full of color, this is how wild-caught Alaskan sockeye should look. While pale color can tell that the salmon is farmed.
Astaxanthin deserved for bright red color and it has very powerful properties.
- It is a very strong anti-inflammatory agent and antioxidant.
- Your blood flow will be improved.
- It increases mitochondrial energy production.
- According to some study, salmon can strengthen endurance.
The difference between farmed salmon and wild one is that wild, especially sockeye salmon have much more astaxanthin in their diet, since they eat planktons full of this ingredient.
Mercury in Farmed Salmon
The FDA and EPA conducted a study where they studied contamination in fish. The study showed that wild-caught salmon has a significantly lower risk of mercury contamination. Hence, it is safer to eat.
Which Salmon Is Best To Eat?
Maybe the best kind of salmon is sockeye salmon, because it has the most astaxanthin, vitamin D and good cholesterol. It is very difficult to farm, simply because it has unique diet. This kind of salmon has a strong flavor and you will enjoy eating it.
There is also chinook (king) salmon has a lot of omega-3s. It is great, but it can be farmed, so be careful when buying it.
The third option is Pacific coho salmon. It is very high in fat and a lot of vitamin D, as well as omega-3s.
Perfect Parchment-Baked Salmon
Serving for two.
You will need:
- 2 center-cut wild salmon fillets
- 1 teaspoon Bulletproof Brain Octane oil or coconut oil
- Sea Salt
- 1 tablespoon grass-fed unsalted butter
- 1 tablespoon minced fresh herbs (parsley, dill or chives)
First, you need to preheat the oven to 320 degrees Farenheit. While the oven is heating, put salmon on a parchment paper on a baking sheet. Rub them with oil, put the salt and top with the butter.
After that, wrap the parchment around the fish, tucking it in, so the steam can’t get out. Put it in the oven and bake until medium-rare. That will take about 18 minutes. In the end sprinkle it with herbs and put a piece of lemon on the side. Enjoy!