Baked Salmon

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Ingredients

  • 1 ½ lb salmon fillets
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon of dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 cup olive oil
  • 2 tablespoons fresh lemon juice
  • lemon slices

Instructions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Line a baking sheet with foil. Mix thyme, garlic powder, dijon mustard, olive oil, lemon juice, salt and pepper in a bowl.
  3. Slice salmon evenly. Make sure to have generous cuts of salmon. Lay them onto a lined baking dish with the skin side down. Brush the prepared mixture on top of the salmon and bake for about 15 minutes or until fish are cooked through (flesh should be flaky but not dry).
  4. Serve with lemon slices.

A lot of people are crazy about salmon. In fact, a quick search of the word will yield more than 156 million hits. It is found in many recipes across the internet and among different cookbooks.

Salmons belong to the family of fish closely related to trout and char. There are at least nine kinds of salmon that are enjoyed by the market. Most of these salmons spend most of their time in the rivers. Those that are found in the Atlantic are the ones deemed now as endangered species.

These fish can grow up 20 inches to 5 feet in length and weigh up to 110 pounds of weight. Cherry salmon is the smallest and Chinook salmon is the largest of the species. Salmons can either be red, blue, or silver in color. Some are covered with black spots or red stripes.

On that note, it is interesting to know that salmons’ color rely on their age and type of habitat. During the mating season, they change their color as they make their way from oceans to freshwater.

Males and females are distinguished through the shape of their heads and jaws. Males have hook-like structure in their jaws while females have streamlined heads.

Perhaps one of the reasons why salmon is devoured by many is that it is considered as a brain food. They are sometimes referred to as anadromous. They are born in freshwater and spend the rest of their adult life in the open seas. They travel back to their birthplace in order to spawn.

They are consumed mainly because of the omega-3 fatty acid natural among oily fish. Omega-3 is an essential fatty acid which can never be synthesized by the body. Therefore they must be obtained from the food eaten. They help the brain function healthily. The heart reaps the most benefit from this food, too. Today, researchers attribute the possibility of lowering the risk of many cancers with fish consumption.

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