Today's post is the third and final of the super food series.
Wild-caught Alaskan salmon is one of my favorite foods. It is an excellent source of high-quality protein and essential omega-3 fatty acids. Omega-3s offer protection against:
- Heart attack and stroke
- Inflammatory diseases such as rheumatoid arthritis
- Mental and emotional problems
Wild salmon is available fresh, frozen and canned, making it a versatile choice; however, how you store and cook salmon can affect these essential nutrients. Avoid cooking methods such as deep-frying, blackening or sautéing at high temperatures.
According to the National Fisheries Institute, freezing fish and other seafood will cause minimal loss of the health-protective omega-3 fatty acids they contain. I suggest you preserve omega-3s in salmon by baking, broiling, poaching, steaming or grilling salmon just to the point of doneness that you prefer. Aim for two to six servings of salmon per week, and enjoy!