Salmon Salad and Broiled Sardines Recipes on Dr. Oz – Low Mercury Fish Options
Dr. Oz invited Chef Ben Pollinger on to his show to share some advice on how to pick out the best fish, and low mercury options when preparing seafood dishes.
Low Mercury Fish Options
Chef Ben Pollinger explained to Dr. Oz that some of the best options of seafood that are low in mercury include shrimp, sardines, oysters, salmon and fresh water trout. If you are picking out fresh fish at the market you should look for
- Find a fish that sparkles and shines. The more fresh that they are, the more that they will sparkle.
- Look at the eyes and pick out a fish that has clear eyes that aren’t sunken in.
- Look at the gills on the fist and make sure that they are bright and red.
- Poke the fish. It should spring back if the fish is fresh.
Broiled Sardines Recipes
- 1 cup walnut halves
- 1/2 cup olive oil (choose extra-virgin)
- 16 butterflied and fillet sardines. These kinds don’t have bones.
- 1 pinch of salt and pepper
- 12 halved black mission figs
- 1 bunch of arugula
- 1/2 cup of mint leaves
- juice and zest from 1/2 of a lemon
Preparation directions :
- Soak the walnuts in water overnight. This trick will allow them to be more digestible.
- Preheat boiler
- Mix the lemon juice, extra virgin olive oil, and lemon zest to make a vinaigrette
- Line a baking tray with foil. Add sardines to the tray but make sure that you pat them dry first. They will caramelize better if you do.
- Lightly season the sardines with salt and pepper.
- Drizzle some of the extra virgin olive oil over the top of the sardines.
- Broil the sardines until browned. This should only take 2 to 3 mins.
- Cook figs in 8 qt. pot over medium temperatures. Add 2 tbsp. of olive oil. Do this for a couple of minutes to warm up the figs.
- Add in arugula to the pot and cook until the leaves become wilted.
- Remove the arugula and add sardines over the top
- Your done.. Enjoy
Salmon Salad With Spinach Recipe
- 3 tbsp. red wine vinegar
- extra virgin olive oil
- 1 tablespoon of Dijon mustard
- Salt and pepper
- 4 or 5 six ounce boneless salmon fillets
- 12 oz rinsed stemmed spinach leaves
- 1/2 cup of fresh dill (loosely packed)
- 12 ounces of white mushrooms
How to prepare salmon salad with spinach :
- Mix together the olive oil, mustard, vinegar, salt and pepper in a small bowl to make a tasty vinaigrette.
- Set the oven to 350 degrees and preheat
- line a baking sheet with foil.
- Season salmon fillets on both sides with salt and pepper, with drizzled olive oil.
- Place in oven and bake for approximately 13-15 mins. The salmon should become translucent in the center.
- Remove from oven and allow to cool.
- Cut mushroom stems and clean. Cut into 1/4 inch slices. Add them to a large mixing bowl and combine with spinach, dill and vinaigrette.
- Add the cooked salmon fillets to the top of the salad and enjoy!
Are you a fan of Dr. Oz but unable to view the show as often as you would like? Consider Liking “Fans of Dr. Oz” on Facebook to view daily show recaps and summaries.