I absolutely love fish. And one of my favorite fish to make is salmon. Eating fish at least once a week not only reduces the chances of cardiac arrest but also increases cognitive function and reduces depression.
In order to maximize the amount of Omega 3s my family is getting, I choose to purchase ocean-caught California King salmon. California King Salmon has 29% more Omega 3s then previously reported!
The fishermen who catch the California King salmon not only love what they do, they care about the fish they are catching as well. The salmon population is carefully monitored and the future supply of California King salmon is always something they think about.
If you are looking for an amazingly delicious salmon, consider checking out California King Salmon and see what you’ve been missing! You can definitely taste the difference in wild-caught fish versus farm raised.
- 1 pound salmon, cut into strips with skin removed
- 1/2 tablespoon coconut oil
- 1 1/2 cups rice, cooked
- 1 bell pepper, sliced
- 1 onion, diced
- 2 tablespoons soy sauce
- 1 teaspoon salmon seasoning
- salt and pepper
Preheat wok on medium high heat. Add coconut oil.
Season salmon and make sure all bones are removed. When pan is hot lay salmon skin side down and let cook for 2 minutes. Turn and let cook for another minute.
Add vegetables and saute for 3 minutes. Add rice and soy sauce. Cook until everything is warm and salmon is flaky. Season with salt and pepper to taste.
How do you prepare salmon?
Disclaimer: I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.