Salmon with Jamberry Sriracha

February 16, 2021

Salmon with Jamberry Sriracha

Hiya, Merfs' folks! We wanted to share a delicious salmon recipe with you using Jamberry Sriracha. 

Fish is high in omega-3 fatty acids DHA and EPA, quality protein, vitamins A and D, and essential minerals magnesium and selenium. Modern research has confirmed the benefits of regular fish consumption: improved cardiovascular health, decreased risk for and symptoms of depression, enhanced pulmonary function, lower blood pressure, increased cognitive functioning among elderly and children (when taken prenatally), and reduced chronic inflammation.

Salmon that is wild caught from pollution free waters is the best choice. We must be careful when purchasing fish, as even farmed fish are often raised in unsanitary, cramped conditions, exposed to dangerous chemicals, and pumped full of antibiotics to prevent disease. When buying salmon, make sure to purchase wild caught or freshwater tank-farmed coho salmon.

Eating primally (grain free, dairy free, sugar free) ensures a life of optimal health and longevity. The best self-love practice is that which nourishes us from the inside out. Live Awesome!

Salmon with Jamberry Sriracha

1 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon pepper

4 salmon fillets (6 ounces each)

2 tablespoons olive oil

1 tablespoon red raspberry preserves

1 tablespoon Jamberry Sriracha

1 tablespoon honey

Combine the paprika, salt and pepper; sprinkle over salmon. Drizzle with oil. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack.

Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. In a small bowl, whisk the preserves, Jamberry sriracha, vinegar and honey; spoon over fillets.

 

 





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