Not only does this dish boast healthy fats for cardiovascular health, is quick to prepare and tastes sensational. You know you are eating clean, organic, mercury free fish when you choose salmon from THIS FISH. The whole family will be impressed with you when you plate up this restaurant style masterpiece.
½ cup of macadamia nuts
Rind of 1 lemon (finely grated)
Garlic clove, crushed
½ cup chopped parsley
Small amount of salt to season
4 x 150g salmon fillets with skin on Lemon wedges to serve
Methods for salmon
Preheat oven to 220ºC.
Place macadamia nuts, lemon rind, parsley, garlic and salt in a food
processor and process until combine.
Place the salmon flesh side up on a baking tray lined with baking
paper and spread the paste evenly over the fleshy part of the
salmon, press on evenly using your fingers.
Cook salmon for ~15-20 minutes or until cooked through.
Steam the asparagus for a few minutes until tender, mix lemon juice
with olive oil and pour over steamed asparagus, add some salt and
pepper and serve with the salmon.
Recipe from THE WHOLESOME CO / Picture courtesy of Luke Hines
WHY IS IT IMPORTANT TO KNOW WHERE YOUR SEAFOOD COMES FROM?
The benefits of fish and the importance of omega-3 fats in our diet is regularly promoted.
However, with the recent reports of the increased levels of mercury found in fish, you may have concerns about where your seafood comes from.
Mercury is used in the manufacture of a number of common products, including car parts, batteries, light bulbs, medical and dental products. When these products are thrown away and not disposed of carefully, they end up in landfill where they degrade. The mercury is then exposed and free to pollute our environment. Mercury is found in our waterways as a result of pollution and landfill run-off.
Anaerobic bacteria found in lakes, rivers, soils, wetlands and the oceans convert mercury into an organic form called methylmercury. As well as being highly toxic, methylmercury accumulates in organisms, working its way up the marine food chain by a process called biomagnification.
The anaerobic bacteria that work on mercury are consumed by plankton, which are then eaten by small fish, which are in turn consumed by larger and larger fish. These larger fish contain concentrated levels of mercury that may be 10 times that found in smaller fish.
Knowing where your fish comes from and how it is raised is becoming as important as knowing where and who is growing your vegetables.
THIS FISH believe in seafood as it naturally exists, free of chemicals, hormones, antibiotics and fed on an organic certified diet of food in its natural environment.
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