Seafood Safety Information - Report on Mercury Levels from Medical Doctors
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Did you see the recent Oprah show with the panel of doctors which corrected some earlier info put out about the mercury levels in Alaskan Salmon? If you love salmon as much as I love salmon, you'll be glad to hear this news. This excerpt from the Vital Choices Newsletter.
Visit the site for more info on mercury levels, and seafood safety. Oprah’s guests were a pair of renowned medical doctors: anti-aging expert Michael Roizen, M.D. and Mehmet Oz, MD, FACS (pictured above), a member of the surgical team that performed a quadruple heart bypass on former President Clinton. The two doctors discussed the dietary implications of their new book, titled “You, The Owners Manual.”
The doctors were very bullish on salmon, and even displayed a nice piece of what looked like wild Alaskan sockeye. Oprah said she loves salmon—which she calls “Sammy”—and was planning on having it for lunch that day. The online counterpart of the show, which was titled “What You Should Eat Daily,” presents this excerpt: “Dr. Roizen says you just have to remember a few great fish—tilapia, salmon, flounder, cod and mahi-mahi. "Those are the fish that have none of the toxic chemicals, none of the PCBs, and very low content of mercury." According to Dr. Roizen, you should eat a serving of these fish three times a week.” So......in celebration of this lovely news, here's a delightful recipe for "Sammy" that I hope you'll love. It is provided by the folks at Vital Choice
Grilled Garlic Salmon
Prep time 15 minutes; cook time 25 Minutes. Makes 4 to 6 servings.
1 24 oz. Vital Choice sockeye salmon fillet (1½ pounds)
salt and pepper to taste
3 cloves garlic, minced
1 sprig fresh dill, chopped
5 slices lemon
5 sprigs fresh dill weed
2 green onions, chopped
- Preheat grill with ample amount of charcoal. (We recommend using real hardwood charcoal rather than briquettes, for better flavor and a hotter fire.)
- Spray two large pieces of aluminum foil with cooking spray.
- Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped scallions.
- Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish.
- Bake in preheated barbecue for 15 to 20 to minutes, vents partially closed, until salmon flakes easily. After the first 10 minutes, check the salmon every 2-3 minutes, lest you overcook it. (In case of rain, or lacking a covered grill, you can cook it in an oven preheated to 450 degrees F, on a baking sheet or in a large baking dish.)