Whether you’re gluten-free, low-carb, or following another specific diet, salmon is one food almost everyone can still enjoy.
Even better, it’s one of the healthiest foods to consume on a weekly basis. Just ask South Florida chef David Shiraldo, who helms the kitchen at The Restaurant at The Norton in West Palm Beach, Florida.
“Salmon is packed with omega-3 fatty acids and vitamin B12, in addition to selenium and choline,” he says. “All of these are linked to improving brain function, cognition, and neurological health.”
Because salmon is a low-calorie protein and low in saturated fats, it’s one of Shiraldo’s favorite proteins to cook and serve his family.
“The polyunsaturated fatty acids found in salmon can help improve serum cholesterol, which can reduce your risk of cardiovascular disease as well.”
The American Heart Association recommends eating at least two 3.5-ounce servings of fatty fish, such as salmon, every week.
Fresh, high-grade salmon is not just a superfood, but it’s also an amazing ingredient that’s extremely versatile in the kitchen, he says.
Let’s try “salmon-don”
“I am a huge fan of raw salmon prepared in the simplest forms of cooking,” he says. “A very easy and healthy dish I make is called “salmon-don,” which translates to salmon over rice.”
Start with a fresh filet of salmon, skinned and deboned, and sliced as thin as possible. Then layer it over a bowl of seasoned white rice, brown rice, or quinoa.
“Flavor the grains with rice wine vinegar, a bit of salt, and raw sugar,” he says. “It’s important to let the grain cool so it doesn’t cook the fish.”
Make it fresh, make it clean, and make it delicious.
“Then add cucumbers, avocado, fresh cilantro, roasted beets, tomatoes, grilled green onions, and sesame seeds,” he adds. “This dish can really open someone’s personal preference or culinary creativity because there are no limits.”