/> Clean Convenient Cuisine: The Fin Factor

Clean Convenient Cuisine

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Saturday, July 31, 2010

The Fin Factor

According to research in Real Age, those who eat fish 3 times per week versus other meats decrease their risks of dementia by 20% and extended their life span by as much as 3 years. The inflammation fighting omega-3 fatty acids can be thanked for these healthful benefits. So, before you dive headfirst into sushi or eating fish every single day, it's important to know which fish are the best and have the least amount of mercury and which ones you should avoid.


1. Salmon (wild)
2. Herring
3. Sardines
4. Trout (freshwater)
5. Pollock


1. King mackerel
2. Shark
3. Swordfish
4. Tilefish

And what about tuna? It falls somewhere in the middle. It does not have a lot of omegas, and chunk light tuna has the least amount of mercury, but it's still safe to limit consumption to about 3 times per week for most tuna.

An easy, quick recipe full of lots of fresh veggies and a good portion of fish? See below:

2 6-oz. salmon fillets
2 fresh ears of corn
1 bunch asparagus
1 roma tomato
10 brussel sprouts
1 bunch broccoli
1/4 red onion
2 cloves fresh garlic

Pour 1 tbs. olive oil into a another pan and place the salmon (after you have seasoned it), skin side down. Cook for 6-7 minutes on each side on medium heat with a lid.

Wash and clean veggies. Pour 1 tbs. oil and 1/3 c. water in a large pan. Let heat and then add halved brussel sprouts. Place a lid on top and let cook for 1 minute. Throw in the asparagus and corn, and season accordingly. We use curry, paprika, and cayenne. Add broccoli, onion, garlic, tomato and cilantro, cooking for about 5-6 minutes, until veggies are nice and crisp.

Portion up the veggies on a plate and add salmon on top. You can make an optional "sauce" for the salmon by combining 1/2 c. fat-free sour cream, curry and a little cilantro.


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