Salmon is best known as a source of omega-3 fatty acids, which are also found in other fatty fish (such as sardines and mackerel) as well as a small marine creature called krill. But this flavorful fish is packed with protein and minerals as well, especially potassium and selenium.
1/2 cup buttermilk
3 tbsp mayonnaise
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp chopped fresh dill
1 small clove garlic, minced
2–3 shakes of your favorite hot sauce
1 lb coho or Chinook salmon fillet, skin on, pin bones removed, cut into 4 equal portions
Fine sea salt
Freshly ground black pepper
2 bunches watercress
2 cups rye croutons*
1/4 cup purple sauerkraut (or use any favorite sauerkraut)
*Make rye croutons by tossing 1/2” cubes of rye bread with 1 tsp extra-virgin olive oil and a pinch of sea salt; bake in a 350°F oven for 10–15 minutes, or until crisp.
Serves 4
©2018 by Becky Selengut. All rights reserved. Excerpted from Good Fish by permission of Sasquatch Books.
