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Something Fishy is Going On

Something Fishy is Going On

     Salmon.  So versatile, so healthy, actually one of the healthiest foods on earth.  There is more than a day's worth of vitamin D in just one serving.  Salmon is rich in Omega-3, a necessary nutrient found to help prevent osteoporosis and is also anti-inflammatory.  Eating salmon is a great way to keep your bones strong.

     You've heard that fish is brain food, right?  It's true!  Omega-3 rich foods have been proven to aid memory, as well as other brain functions.  Salmon also contains selenium and both vitamins A and D, which help protect the brain from age related damage.

     Various studies suggest that salmon may possibly help prevent ADHD in children and help them focus better.  That's a good thing!

     Because of Omega-3, eating salmon regularly can lower your risk of atherosclerosis, high blood pressure and stroke.

     Salmon is great for the eyesight, lowers the risk of macular degeneration symptoms.  Macular degeneration is the leading cause of blindness in both the US and Europe.

     Healthier skin from eating salmon?  Yep.  Omega-3 fats may help with anti-aging.

     There is fact-based evidence proving that regularly eating salmon helps prevent cancer, and is a proven fighter of existing tumors. 

     So you see, salmon is truly a superfood.  It is important to note that you need to make sure that the salmon you purchase is wild-caught.  Farm-raised salmon is much less nutritious and is loaded with toxins.  Yuck!

     What better way to enjoy this wonderful superfood than warm, hearty chowder?  I found this recipe, it's so easy!  I "skinnied" it up a little by subbing half and half for the whipping cream.  This recipe makes four generous servings at approximately 296 calories; 23 g carbs; 21 g fat and a whopping 26 g protein.  


     Salmon Chowder
serves 4

2 Tbsp butter or olive oil
2 leeks, (white part only), thinly sliced
2 stalks celery, diced
1 clove garlic, minced
1/2 tsp salt
1 pinch pepper
2 large potatoes, peeled and cubed
1 Tbsp flour
4 cups fat free chicken broth
15 oz boneless skinless salmon fillet, cut into small chunks
1/2 cup frozen corn 
1/3 cup half&half
2 Tbsp chopped fresh chives

  1.  In Dutch oven or large pot, melt butter (or heat olive oil, if using) over medium heat. Cook leeks, celery, garlic, salt and pepper, stirring occasionally until softened, about 5 minutes.
  2. Stir in potatoes and flour, cook, stirring occasionally for 2 minutes.
  3. Stir in broth, bring to boil.  Reduce heat, cover, simmer until potatoes are tender, about 8 minutes.
  4. Add salmon and corn, simmer until fish flakes easily, about 5 minutes. Stir in half&half and chives, salt and pepper to taste.


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