3. Grilled Salmon with Cilantro Sauce
When cooking salmon, it’s critical that you select the Canadian variety over the Norwegian type. Various documentaries expose the fish-farming in Norway, and its use of toxic pesticides to prevent outbreaks of disease in the fish stocks.
Unfortunately, these toxins end up in the flesh of the fish. If you compare a fillet of each, you’ll notice the Canadian variety feels firmer and has a brighter color than the salmon from Norway.
INGREDIENTS
3-lbs. Canadian salmon.
¼-cup grass-fed butter.
1-cup chopped fresh cilantro.
1-jalapeno pepper, seeded and chopped.
Old Bay Fish seasoning to taste.
METHOD
Preheat grill to high heat. Take a sheet of aluminum foil and lightly grease the dull side with grass-fed butter. Place a saucepan over medium heat and add the butter. When the butter melts, add the cilantro and the jalapeno – stir to combine. Simmer for 3-minutes until the cilantro starts to wilt, then remove from the heat.
Place the fish on the greased side of the foil and cover in the cilantro sauce — Cook for 15-minutes with the lid on the grill.