Description
Wholey Wild Salmon nutrition is one of those things that is often over looked because of the delicious flavors that fresh fish provide. There is an impressive (and lengthy) list of all the health benefits of eating fresh Wholey Wild Alaskan Salmon. Simply put, it’s about the healthiest thing you can eat.
- Free from artificial coloring, growth hormones, pharmaceuticals and other unnatural chemicals.
- High in Omega-3 oils which have been shown to lower cholesterol and decrease the risk of heart disease as well as lowering triglycerides.
- Naturally abundant in many essential nutrients and vitamins including Vitamins A, C, D and E, niacin and Vitamin B-12.
- An excellent source of protein.
- Low in saturated fats and low in calories.
Our Wild Alaska Salmon spends their lives swimming upstream creating beautiful, red fish, high in heart healthy Omega 3 and low in Omega 6 oils.
Omega-3 oils fatty acids are considered essential fatty acids. They are necessary for human health, but the body can’t make them. You have to get them through food. Omega-3 fatty acids are found in fish, such as salmon, tuna, and halibut. Omega-3 fatty acids play a crucial role in brain function, as well as normal growth and development. They have also become popular because they have shown to lower cholesterol and reduce the risk of heart disease.
Prep Instructions
WHOLEY’S TRIO OF SAUCES
the perfect compliment to these Salmon Fillets
CREAMY CILANTRO SAUCE
- 1 cup Fresh Cilantro Leaves
- 1 cup Frozen Green Peas, thawed
- ½ tsp. Brown Sugar
- 1/8 tsp. Salt
- ¼ tsp. Ground Cumin
- ½ cup Light Sour Cream
- ½ cup Nonfat Plain Yogurt
- 1 tbsp. Chives, finely chopped
- 1 tbsp. Lime Juice
Combine cilantro, peas, sugar, salt, and cumin in a blender or food processor and pulse until well blended. Add sour cream, yogurt, chives, and lime juice and process until smooth. Chill until ready to serve. Makes about 2 cups.
CREAMY CHILI SAUCE
- ½ cup Heavy Cream
- ¼ cup Mayonnaise
- 1 tbsp. Mustard Salt, to taste
- 1 tbsp. Chives, minced
- 1 tbsp. Parsley, minced
- 2 tbsp. Chili Sauce
Whip heavy cream until stiff. In a separate bowl, combine mayonnaise, mustard, chili sauce, chives, parsley, and salt. Carefully fold the mayonnaise mixture into the whipped cream. Chill until ready to serve. Makes about 1-1/2 cups.
WHITE SAUCE
- 2-1/2 cups Milk
- 2 tbsp. Flour
- 2 tbsp. Butter
- Salt and Pepper, to taste
In a saucepan, warm the milk over low heat; do not boil. In a separate saucepan, melt the butter. Stir in the flour and blend well. Remove from heat and add milk gradually, stirring constantly to prevent lumps. Return to low heat and slowly bring to a boil, stirring constantly, until thickened. Season to taste. Serve warm. Makes about 2 cups.
BAKE: Preheat oven to 425 F. Place fillet in lightly oiled shallow baking dish. Season with salt, pepper, margarine or butter to taste. Bake for approximately 10-12 minutes, or until flakes easily with a fork.
BROIL: Preheat broiler. Season fillet with salt, pepper or lemon to taste. Place fillet in broiler pan and broil 4 to 5 inches from heat until fish flakes easily with a fork.
GRILL: Preheat grill and season fillet with salt, pepper and lemon to taste. Grill until fish flakes easily with a fork.
