The more you know… the more you wonder how the f@#% you’re still alive. That’s what I’ve found the more I learn about the food we eat and more specifically the food that is most readily available to us. I recently saw an article about ten American foods that are banned in other countries. Let’s just say, it’s not just Cheetos and high fructose corn syrup. It’s things like farm raised salmon (the kind that many, many restaurants serve), certain food coloring (used in things like Goldfish crackers, Kraft Mac & Cheese) and flame retardant drinks… yes you read that right FLAME RETARDANT DRINKS (think Mountain Dew). These foods have been found to contain cancer-causing agents, drugs and chemicals not safe for human consumption and other disturbing additives.
Now, don’t worry, I’m not going vegan (not that there’s anything wrong with that) anytime soon, but I do try to be more conscience about the foods we eat in Casa de L&L. It’s still baby steps, but this baby is movin’ in the right direction.
So, tonight’s meal is fresh to death and legal in not only the US… but also Australia and New Zealand. Phewwwwyy. We’ve got wild caught grilled Sockeye Salmon with a light and fresh mango, avocado and black bean slaw.
Wild Caught Salmon with Organic Summer Mango Slaw:
- 1 lb. Alaskan or Sockeye Salmon – non-farm raised!
- 1 15 oz. can organic black beans, rinsed
- 1 15 oz. can organic sweet corn or 3 ears of grilled corned cut off the cobb
- 1/2 red onion, chopped
- 1/2 organic red pepper, chopped
- 2 organic mangos, peeled and chopped in squares
- 1 avocado, peeled, pitted and chopped
- 2 T. chopped fresh oraganic cilantro
- 2 limes, juiced
- 1 T. pickled jalapeno, finely chopped
- kosher salt and fresh ground pepper to taste
- 1 bunch of fresh spinach, chopped
- 1 lemon
- a couple shakes of seafood seasoning
Preheat grill to medium high heat.
Saute red peppers and corn over medium heat for about 4-5 minutes. Combine peppers, onion, corn, black beans, mango, avocado, cilantro, lime juice, jalapeno and salt and pepper. Set aside to let flavors come together.
Season salmon with salt, pepper and seafood seasoning (optional) and grill for 7-10 minutes, skin-side down. Salmon should flake easily with a fork.
While salmon is grilling, saute chopped spinach with salt and pepper until wilted.
Plate salmon over wilted spinach and top with Mango Avocado Slaw.