Of all the fish out there, salmon has received the most praise for being a nutritional marvel. As an excellent source of high quality protein, vitamins and minerals, salmon receives most credit for the content of omega-3 fatty acids. These omega-3 fatty acids are considered essential since the body cannot synthesis it itself, it must be obtained from your diet. While I’ve been cooking salmon for years with just some olive oil and seasoning, I thought I’d give this recipe a shot.
Funny thing happens when you become routine, you cook the same go-to recipe every week. That being said, there has not been a week that goes by where we have not had a simple baked salmon with a side salad for dinner.
There is this one magazine that comes to the house about one a month reminding me to get out there and go for a run, it’s Runner’s World. Not only does this magazine supply the latest styles of sneakers, along with articles perfecting proper form, but it publishes recipes that effectively help deliver enough fuel for a great run.
With the end of summer approaching and the summer vegetables still available, I spotted a recipe I’ve been wanting to try. It included succotash, although I was not really sure what succotash consisted of, but found out that it’s basically a fancy work for mixed vegetables.