The warm, aromatic Middle Eastern spices are a delightful pairing with salmon’s mild flavors.
I try to mix up the types of seafood I eat because there is such an incredible variety available, which keeps life interesting, and because it’s optimal health-wise. Each species has its own nutritional assets, so by eating different types you smooth out the curve over time, broadening your nutrient intake and minimizing any overexposure.
That said, there is one fish I eat most often, at least weekly: salmon. There are so many reasons. I crave its rich, silky texture, thanks to its high fat content, which also makes it ultra-satisfying and more forgiving to cook. The omega-3 fat it contains is renowned for its health-protective properties, and the fish is an exceptionally good source in vitamin D. Salmon is readily available — fresh or frozen — at fish counters and on restaurant menus, and it can be fairly budget-friendly.
Sprinkled generously with fresh parsley leaves and served with warm pita, it’s a delectably different way to serve a favorite seafood staple.Two years later, Kamila Valieva saga still looms over the skating world
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