Keeping it Wild!

Wild caught Alaskan salmon! Merely looking at one of these deeply hued pink fillets seems to improve one's health. I used to refrain from fish given all the toxicity in the waters these days. Though with a little more research, I have decided to dive back in, so to speak. But not without some guidelines. I like to stick to wild caught, cold water fish, smaller varieties being preferable. Sometimes farm raised fish is a good choice if you know the integrity of the farm to be exceptional (i.e. they feed the fish pure stuff and keep the water clean).
Wild caught salmon has a special place in my heart, thanks to all the health benefits it offers. Omega 3's are just the tip of the iceberg. Wild salmon has an uncanny balance of saturated, monounsaturated, and polyunsaturated fats, which help support the the immune and circulatory system. This balance also helps combat inflammation. Other nutritional properties include: selenium, niacin vitamin B12, magnesium, phosphorus and vitamin B6. Plus this fish is so tasty!
Here is a glaze/marinade I usually pair with a fresh fillet or two:

Salmon Marinade:
*3 Tbsp olive oil
*1/8 cup tamari or high quality soy sauce
*2-3 cloves garlic, pressed
*1 generous Tbsp honey, sorghum or maple syrup
*1 inch peeled and grated fresh ginger
*1 Tbsp Dijon mustard

Heat oven to broil. Whisk all ingredients together. Taste. Adjust to your liking. Marinate salmon fillet(s) for as little as 1 hour, or spoon over fillet right before broiling. Line a baking sheet with parchment paper. Place fillet on baking sheet, place on lowest rack of oven. Broil fish until just done (time will vary depending on thickness of fillet). About 10 minutes give or take. Serve with brown rice and greens or whatever strikes your fancy.