|If you believe in balance and deliciousness, here’s one of Registered Dietitian Shahzadi Devje’s family favorites: traditional fattoush salad with smoked sockeye salmon.|
If you believe in balance and deliciousness, here’s one of Registered Dietitian Shahzadi Devje’s family favorites: traditional fattoush salad with smoked sockeye salmon.
Here's Chef's version, now it's your turn!
DID YOU KNOW?
There are seven known species of Pacific salmon found in North American and Asian waters, and one species of Atlantic salmon, which is mainly farmed. Salmon is highly valued due to its nutritional value, providing essential omega-3 fatty acids, high-quality protein, and a variety of vitamins and minerals.
DID YOU KNOW?
Salmon is highly valued due to its nutritional value, providing essential omega-3 fatty acids, high-quality protein and a variety of vitamins and minerals.
There are seven known species of Pacific salmon found in North American and Asian waters, and one species of Atlantic salmon, which is mainly farmed.
|Wild Alaskan salmon are harvested by nets (drift and set gillnets, purse seine), trolling and fishwheels. Trolling is fishing by drawing a baited line or lure behind a boat. A fishwheel operates much like a water-powered mill wheel: fish travelling upstream are caught in baskets on the wheel, then transferred into a holding tank.||The term ‘salmon’ derives from the Latin word ‘salmo,’ which is said to have originated from ‘salire’, which means ‘to leap’. This seems fitting considering salmon can jump up to two meters to cross obstacles in rivers.|
Ready to cook? Let's see what you need!
For the salad:
2 pkg (150g each) MSC certified frozen President's Choice Smoked Wild Sockeye Salmon, thawed and torn into bite-size pieces
1 large whole-grain pita bread (about 75g), cut into 1 1/2-inch (4cm) squares
1 t (5ml) olive oil
2 vine-ripened tomatoes, chopped
1 head romaine lettuce, cored, chopped, and washed (~10 c/2.5l)
Half red onion, thinly sliced
1 c (250ml) lightly packed fresh parsley, finely chopped
1/2 cup (125ml) lightly packed fresh mint, finely chopped
For the dressing:
2 cloves garlic, finely grated or pressed
1/3 c (83ml) olive oil
1/4 cup (60ml) fresh lemon juice
1 T + 1/2 t (17ml) ground sumac
1/2 t (2ml) each salt and black pepper
3 servings (4 cups per serving)
Calories: 450 kcal
Total Fat (g): 30 g
Cholesterol: 50 mg
Sodium: 480 g
Total Carbs: 31 grams
Sugars: 7 g
Protein: 20 g
Preheat oven to 350ºF (180ºC).
Prepare the dressing: Whisk together garlic, ⅓ cup (83 mL) oil, the lemon juice, sumac, salt, and black pepper in large bowl. Set aside.
Arrange pita in pile on baking sheet; drizzle 1 tsp (5 mL) oil over top and toss to coat. Spread in single layer. Bake for 5 minutes or until golden brown.
Meanwhile, add PC salmon, tomatoes, lettuce, red onion, parsley, and mint to bowl with dressing. Toss to coat. Add pita and toss to combine.
You can make the dressing ahead and toss with the salad just before serving. Simply combine all dressing ingredients in a large mason jar, cover tightly with lid, and shake well. Refrigerate until needed, and shake just before using.
Now enjoy your dish in the knowledge you've helped protect our ocean.
Because sustainable seafood is...
...AND THE OCEAN
AND WE NEED OUR OCEAN TO THRIVE
|The ocean contains 80 percent of our world’s biodiversity.||The lungs of our planet, providing us with the oxygen we need.||And enough to feed over 3 billion people.|
|The ocean contains 80 percent of our world’s biodiversity.|
|The lungs of our planet, providing us with the oxygen we need.|
|And enough to feed over 3 billion people.|
So the next time you buy fish, remember to look for the blue fish label.
This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats, and livelihoods.
Shahzadi Devje, RD, is a registered dietitian who shows busy health seekers how to eat for health and nourish mindfully by using science-backed strategies that fit their culture and lifestyle. As a food and nutrition advisor and leader in national media, she frequently appears on TV, sharing health-optimizing actionables and lip-smacking easy and healthy recipes - with a cultured twist. Shahzadi’s commentary has been featured on Forbes, NPR, Huffington Post, NBC as well as other national and international media outlets.
All images are credit to MSC unless otherwise stated.
Salmon illustration: © Scandinavian Fishing Year Book