|Before serving, I glazed the salmon with chili lime butter|
We're at the Jersey shore...so there's no excuse not to be serving fish two to three times a week (as we are supposed to do to keep our brood healthy).
Salmon is far and away one of the most palatable fish especially for small children, because it doesn't have any bones, and from a parental perspective it's great because it is packed full of Omega-3 fatty acids.
The wild caught variety is higher in Omega-3 than its farmed cousins:
You can tell the difference because the flesh looks denser and it is a much richer redder color (farmed salmon is a lighter pink color).
I've been hanging on to this recipe in Bon Appetit and have since cooked this same dish twice. The slow roasting technique almost poaches the salmon, so there's no fear of the fish drying up.
I served this salmon with a number of salads and my much lauded apple pistachio coleslaw.
I make this side even healthier by replacing half of the mayonnaise with 0% greek yoghurt. It tastes just as good but reduces the calories and the fat content significantly.
Apple Pistachio Coleslaw:
1 bag of prepared coleslaw or broccoli slaw mix
1 apple diced (dunk these in a bowl of water laced with the juice of 1/2 lime and then drain before you add into the coleslaw; this step will prevent the apple from discoloring
3 heaped tbsps light mayonnaise
3 heaped tbsps of 0% greek yoghurt
2 teaspoons of white wine or rice vinegar to thin the mayo and add sharpness to the coleslaw (if you prefer a less tangy coleslaw, then omit the vinegar)
pepper and salt to taste
1/2 cup of smushed up pistachio nuts to sprinkle on the top of your coleslaw
Healthy and amazingly tasty!