Unfortunately, salmon are often raised on fish farms (includes salmon labeled as Atlantic Salmon) to contain costs for the industry. These farms are not sustainable – they crowd the fish in densely packed pens near ocean shores, feed them fish meal that often contains carcinogenic PCB chemicals and mercury, pump them full of growth hormones, and infuse them with antibiotics to combat the unsanitary, excrement-filled waters in which they are forced to live. The PCBs are can cause cancer in humans (especially pregnant women and children) and we’re all aware of the dangers of over exposure to antibiotics. Because of all this, I always purchase wild salmon. It costs a bit more but is worth it because it really does taste better and I avoid the risk of being poisoned by the very food I am eating to maintain my good health. Now that I’ve scared you to death – here’s the fabulous recipe. Buy wild!
Cilantro Roasted Salmon
1 cup loosely packed cilantro leaves and stems
1 clove garlic
5 tablespoons olive oil
Juice of one lime (1 ½ - 2 T)
Salt to taste
1 t. freshly ground pepper
2 – 4 lbs salmon fillets
Preheat oven to 400. Blend garlic, cilantro, olive oil, and lime juice in a blender until creamy. Line baking sheet with tin foil and pour sauce in center of pan. Place salmon upside down in sauce and then flip it over so the skin side is down. Sprinkle salt and pepper to taste. Bake uncovered for 20 - 30 minutes (until fish is flakey and can be easily removed from skin).
NOTE: Use leftovers to make yummy salmon tacos! Reheat the salmon and serve it with lemon, cilantro, and fresh tortillas.