This recipe calls for wild caught salmon that’s seasoned lightly and grilled on top of a natural cedar plank.  From both a nutritional and environmental impact perspective, farmed fish are far inferior to their wild counterparts:

• Despite being much fattier, farmed fish provide less usable beneficial omega 3 fats than wild fish.
• Due to the feedlot conditions of aquafarming, farm-raised fish are doused with antibiotics and exposed to more concentrated pesticides than their wild kin. Farmed salmon, in addition, are given a salmon-colored dye in their feed, without which, their flesh would be an unappetizing grey color.
• Aquafarming also raises a number of environmental concerns, the most important of which may be its negative impact on wild salmon. It has now been established that sea lice from farms kill up to 95% of juvenile wild salmon that migrate past them

Disease and parasites, which would normally exist in relatively low levels in fish scattered around the oceans, can run rampant in densely packed oceanic feedlots. To survive, farmed fish are vaccinated as small fry. Later, they are given antibiotics or pesticides to ward off infection.

Cook Time: 50 Min.  •  Serves: 2  •  Calories: 542 •  Total Fat: 20 grams  •  Protein: 64 grams

In the wild, salmon absorb carotenoids from eating pink krill. On the aquafarm, their rich pink hue is supplied by canthaxanthin, a synthetic pigment.

INGREDIENTS:

• 1 lb Wild Caught Salmon
• 1 Medium Eggplant
• 1 Medium Zucchini
• 1 Medium Summer Squash
• 3 oz Pine Nuts
• 6 Garlic Cloves
• 1 teaspoon Thyme
• 1 teaspoon Basil
• Olive Oil Spray
• Juice from ½ a Lemon
• Salt and Pepper to taste
• 1 medium length cedar grilling plank

INSTRUCTIONS:

For the Salmon:

1. Begin by submerging your cedar planks for about 2 hours in water. You should have enough water to completely cover the planks.
2. About 20 minutes before you are ready to cook the fish, light your grill and get it nice and hot.
3. Prepare your fish by generously seasoning the fish on both sides with salt and pepper and the lemon juice.
4. If you are using charcoals, push the heated coals to one side, and if you are using gas, lower one side of the grill’s burner. The goal is to cook on indirect heat for this recipe.
5. Add the salmon fillet to the plank. Place the planks onto the grill, cover, and let sit and cook for about 10 minutes. Check the planks and make sure they are not on fire. If this is your first time cooking with planks, just keep an eye on them. If they begin to light up, mist with some water, but do not be scared if the planks begin to get nice and dark. That is the goal. You want to infuse the cedar smoke into the salmon. Continue cooking the salmon fillet for another five minutes or so. Your total cook time is around 15 minutes, or if you have a meat thermometer, poke it and reach around 135-140 degrees in the thickest part of the salmon.
6. When you are ready to serve, lay something onto the bottom of your table and place the whole cedar plank and fish on top with the veggies. This gives a really nice presentation.

For the Veggies:

1. Preheat the oven to 400F before you start the grill.  Once the salmon is on the grill throw the veggies in the oven and begin to roast.
2. Start by cutting the ends off of each veggie, then cut into thick slices and quarter.
3. Mash each garlic clove to remove the wrapper and add into a oven safe casserole dish along with the other veggies.
4. Season with a 3 sprays of olive oil, salt, pepper, basil, thyme, and pine nuts.
5. Roast for about 25 minutes, stirring only once half way.
6. The veggies will be done at the same time as the salmon.

ENJOY!

Look below for all the nutrition facts as well as a break down of the nutrition for all the ingredients!

[Related: Be sure to check out ThinDish.com for more healthy dining and healthy restaurant options in your area]

Diabetic Friendly    Low Carbohydrate   High Protein   Low Fat

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