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Salmon

Background:  

Humans have been eating salmon for thousands of years. There are many different types of Pacific salmon, and a different cooking method is best for each type. Chinook salmon is ideal for slow-roasting, while Coho salmon is perfect for grilling. Pink salmon is preferable canned, while Chum salmon is best for smoking or pan searing.  

Benefits of Salmon:  

  • A great source of protein, important for muscle and organ maintenance, as well as hormone production and enzyme function.  
  • Salmon is an excellent source of omega-3 fatty acids. Omega-3’s are polyunsaturated fats that have anti-inflammatory action, which can help prevent heart disease.  
  • An excellent source of selenium. Selenium is important for heart health, antioxidant function, fertility, mood, and preventing illness.  
  • Salmon is a great source of vitamin D. Vitamin D helps the body absorb calcium to maintain bone density and reduce fracture risk.  

Nutritional Value of 3 oz. (90 g) of baked salmon: 

  • 164 calories 
  • 0 g carbohydrate 
  • 0 g fibre 
  • 22.9 g protein 
  • 7.3 g fat 
  • 2.4 g omega-3 fatty acids 
  • 93% DV selenium 
  • 135% vitamin B12 
  • 52% vitamin D 

Did You Know? 

Cooked salmon can develop an unpleasant white foam on the fish. This is the result of a protein, albumin, being pushed out of the fish after overcooking. To prevent the white foam from forming, use a food thermometer to cook the salmon to the correct temperature or try adding a delicious glaze your fish! 

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