California King Salmon Salad Recipe
Living in California, we get to appreciate and enjoy the bounty of our harvests. The area I live in is full of farms that produce America’s vegetables and fruits. But I bet you didn’t realize that California also has another fresh bounty and that is fresh fish. If you have ever visited San Francisco and gone down to the docks in the morning, you will see the amazing collections of fresh seafood and fish. Many think of clams and crabs in California, but we also have gorgeous California King Salmon® that is just as beautiful and delicious as Alaskan salmon and other areas famous for harvesting this awesome tasting fish.
Salmon can be considered by many to be a special occasion fish but that does not have to be so. The availability of this fish is usually from May to October and after that you can buy it frozen in gorgeous filets. With this long season from fresh safely caught salmon, there is no reason that you are not enjoying it weekly as one of your fresh fish choices. Here is some information about this fish that you may want to know.
California Wild-Caught King Salmon Nutrition Info
Omega-3 Fatty Acids
Salmon contains a high level of omega-3 fatty acids, which has been shown to have several benefits pertaining to good health. Mostly touted for its anti-inflammatory properties, omega-3s also help regulate body weight by making your body produce leptin, a hormone that helps regulate metabolism, aids in preventing cancer cell growth, and helps keep your arteries from thickening.
Low In Trans-Fat
Salmon is low in trans-fatty acids and actually has attributes to improve good cholesterol (HDL cholesterol), which are key in good heart health. Trans-fatty acids have long been known to be harmful to the body. They can increase bad cholesterol levels (LDL cholesterol) and lead to an increased risk of Type 2 Diabetes, strokes, and heart disease.
Vitamins
A 4 ounce serving of salmon provides all the vitamin D that you need for one day! Also, it contains niacin, B12, B6, selenium, and magnesium.
Protein
Not only is salmon a great source of protein, it’s a great source of lean protein. Just a 4 oz. piece of salmon has about 131 calories, 23 grams of protein, and only 4 grams of fat. It’s also rich in amino acids, which is important in maintaining muscles, as well as regulating your metabolism.
California King Salmon® is a Troll-Caught Fish. This means that they are harvested using “trolling” (fishing one at a time with barb-less hooks). One hook, one fish! Trolling is more environmentally friendly because fish that are not desirable (too small or the wrong species) can be returned, unharmed to continue to grow and spawn. This is better for the environment than using nets to drag an area where the desired fish are located. California King Salmon fishermen are environmentalists, they initiated a mandatory license fee where a portion of the license is used to restore rivers and streams to enhance spawning areas for future generations and supply of King Salmon. This will ensure that we can enjoy this protected fish for years to come.
I was sent some fun items to enjoy when promoting this fish and to help prepare my own meal. I decided to make some salmon for a salad that we enjoyed for lunch. I simply oven baked it in foil with some oil, Salmon Seasoning along with some lemon juice and a touch of white wine for moisture. Once it was done and cooled a bit, I shredded it added it to my lettuce. I sprinkled some additional seasoning on top and dressed it with some light vinaigrette and lemon juice. Two Thumbs up!
If you are looking for some recipes to use with your fish, the California King Salmon Council website linked above has some great ones that you may enjoy. I have one listed below that would be great for a light fresh summer meal. Next time you are looking for something different for dinner, check out the fish counter and look for some awesome California King Salmon® and enjoy a lighter, healthy fish for a lovely change of pace.
California King Salmon Salad Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 5 minutes per ½ inch of thickness of the salmon
This salad is a cinch to make. It’s perfect for party or a last minute casual dinner. Look for fresh California King Salmon at your favorite fish store.
Ingredients
Salmon:
1 pound California King Salmon filets
Olive Oil Spray
2 teaspoons olive oil
2 teaspoons fresh lemon juice
Salt and pepper to taste
1 clove garlic, minced or pressed
1 ½ tsp. fresh rosemary leaves minced
Salad:
1 5 or 6 ounce bag spring salad mix or your favorite mix
½ red bell pepper, thinly sliced, then cut in half
¼ cup of mushrooms, sliced
½ cup cherry or grape tomatoes, halved
1 bag croutons
Vinaigrette or your favorite salad dressing to taste
Directions:
Salmon:
1. Spray broiler pan or grill with the cooking spray. Preheat oven broiler or grill.
2. Mix the olive oil, lemon juice, salt, pepper, garlic and rosemary. Brush mixture on both sides of the fish.
3. Place fish under the broiler or on the grill. Broil about 4 inches from the heat for 5 minutes per half-inch of thickness, or until fish is flaky in the middle.
4. Cut salmon into 3 – 4 inch chunks.
Salad:
1. In a big bowl, add salad mix, red bell peppers, mushrooms, and tomatoes.
2. Top with salmon chunks and croutons. Toss with your favorite dressing, or serve dressing on the side and enjoy!
Serving Suggestion: This salad is just as good with cold salmon as it is with hot. For a quick meal, use last night’s salmon from dinner for the salad or, if planning ahead for your meal, prepare the salmon and salad separately (don’t add the dressing or croutons yet) and store in the refrigerator until you are ready for your meal. When you are ready to serve, simply put the salmon on the veggies and greens, then add the dressing and croutons!
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Disclaimer: Chris Carroll has personally reviewed the product listed above. She has not received any monetary compensation for her review but did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ.