When we feel like having fish, this recipe is a staple at the SoFC home. :) Wild salmon is very high in the omega-3 fatty acid DHA (docosahexaenoic acid), which is well known for its health effects on brain health, cardiovascular health, and the longest lived centenarians eat it (when they do have some meat).  DHA is a polyunsaturated fatty acid, meaning that it has multiple double bonds in its long chain (DHA is 22 carbons long and has 6 double bonds within). 

We love this recipe, which has been adjusted many times for healthy palatable substitutions (meaty, salty, sweet, and so SO good!). We hope you enjoy!

Ingredients:

• 5-6 Salmon filets (could be an entire half of the fish, just cut it into individual portions)

Marinade:

• 1/2c. tamari
• juice of 2 lemons
• 3-4 garlic cloves, chopped
• 1T brown sugar, or 1/4c sweet soy sauce of choice (anything with a bit of sweetness)
• 2T olive oil
• salt and pepper to taste
• dried dill (optional)

Directions:

1. Mix all marinade ingredients in a cup.
2. Pour over salmon filets in a large bowl. Cover. 
3. Refrigerate 1-2 hours.
4. Bake in preheated 350 degree oven for ~15 min, or until middle flakes and is no longer raw (although... I have tried bumping up the heat to ~500 degrees when the filets were thinner, and baked 7-8 min or until no longer raw, and that worked equally well). 
5. ENJOY!