Red Pacific Sockeye-Salmon, Fresh Fish Recipe

Fresh Wild Red Pacific Sockeye Salmon
Serving: 6 oz. Cooked, dry heat.

Remember that colored salmon has white lines that cannot be colored and is usually "farm raised" Atlantic Salmon. Pacifice Salmon (good) is deep red in color and has no white lines. Red Pacific Wild Caught Salmon is usually available from the middle of May to the middle of June. It is pricey, but it is worth the health benefits you receive.
Strengths: An excellent source of nerve protecting vitamin B12. Fresh, wild sockeye salmon is also a good source of body-building niacin, thiamine and omega-3-fatty acids.
Caution: Allergy alert: Fish can occasionally cause an allergic reaction.
Selection: Buy fresh sockeye that has been caught in the Pacific Ocean or in western rivers, where it goes to spawn. Sockeye from the Great Lakes should be avoided—it feeds on a regional fish, resulting in off-tasting, colorless meat. Fresh sockeye is less nutritious than canned sockeye—partly because canned sockeye includes edible chunks of bone.
Storage: Fish perishes quickly, so whenever possible, enjoy it within two or three hours of purchase. To keep the fillets in top quality until cooking time, pack them in crushed ice and refrigerate them. If need be, you can store the fish chilled for up to 24 hours.
Serve: Whole, fresh salmon that is poached in a fish stock with vegetables is delectable. So is fresh salmon that is baked in your oven on a Chinook cedar baking plank—the modern-day translation of an ancient Indian cooking technique that imbues salmon with mouth-watering aromas and flavors. Soak the cedar plank in water for about an hour before placing the fish and board in a 400 degree oven (15 minutes)
Sockeye Salmon with Fusilli pasta
Serves Four Active Time: 10 min Total Time: 25 min
4 fillets (6 oz each) Wild Sockeye (Pacific) Salmon2 Tbsp olive oil1/3 pkg (6 oz) Italian Classics Whole Wheat Fusilli, cooked per pkg directions. Two cups Italian Spaghetti Sauce
Heat oil in skillet on MEDIUM-HIGH, until oil faintly smokes; add fillets. Turn over when fillets change color one quarter of way up and seared side has turned paper-bag brown, 3-4 min. Reduce heat to MEDIUM; cook 3-4 min, until internal temp reaches 130 degrees; check by inserting thermometer halfway into thickest part of fillet. Transfer to clean platter; let rest at least 2 min.
Heat spaghetti sauce in saucepan while fillet rests. Top fillet with sauce; add fusilli to pan and mix with sauce. Serve salmon over fusilli.
Nutrition Info: Each serving (3/4 cup of fusilli, 1 fllet & 1/2 cup sauce) contains 510 calories, 36g carbohydrate (5g fiber), 36g protein, 24g fat (4g saturated fat), 80mg cholesterol and 870mg sodium.