One fish, two fish, red fish …

The Salmon Collection — Day 1

When you hear the words “king,” “dog,” and “humpback” what do you think of? Here’s a hint — substitute the words “chinook,” “chum,” and “pink.” For a final clue, add the words “sockeye” and “coho” to the list.

By now you’ve probably guessed that I’m talking about salmon, which is the common name for several species of fish in the Salmonidae family that includes trout.

It’s no secret that highly unsaturated oils, called omega-3 polyunsaturated fatty acids, are unique to fatty fish, like salmon. Salmon also contains protein and an abundance of vitamins, including B vitamins, and the antioxidant vitamin E. It’s no wonder that the American Heart Association suggests eating at least two servings a week of baked, broiled or grilled fish, especially those high in omega-3.

In the next few days “Food, Faith and Fellowship” features a trio of recipes for this flavorful firm-fleshed fish including “Honey-Orange Marinated Salmon,” Pecan Crusted Salmon” and “Maple Salmon.” They’re perfect for this Lenten season. But once you’ve tasted how delicious they are, I predict you’ll be inclined to serve them year-round. CJK