Love salmon? Try Chef Frank Caputo's Herb-Seared Salmon Fillets!

June 15, 12:54 PMOrganic Food ExaminerNatalie Rotunda

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Fresh salmon fillets

If you love to eat fresh salmon, you already know that you're doing your health a favor with the lean protein packed with omega-3s. You probably know, too, that wild salmon is far, far better for you than farmed.

Today’s easy, healthy-never-tasted-so-delicious recipe comes from Cancer Treatment Centers of America at Western Regional Medical Center Chef Frank Caputo.

In addition to giving us an easy-to-prepare main dish, Chef Frank shares some key cooking points he thought you would like to know about CTCA's approach to food: They cook all of their foods from scratch, and they follow the food guidelines from the American Institute for Cancer Research. They work closely with their Registered Dietitian when they plan their menus. And this important insight---food is therapy which benefits their patients. Here are a few other key points Chef Frank shares that we home cooks can keep in mind:

v We use canola and olive oils, and natural sea salt.
v We remove all skin and additional animal fat from recipes.
v Instead of using high-fat cuts of protein, we substitute highly flavorful vegetable stock with natural spices and herbs to compliment the flavor profile of our dishes.

Herb-Seared Salmon Fillet

4 each 4-ounce portions of salmon, skinned, and bones removed
4 tablespoons of fresh chopped parsley, fennel tops and chives
4 tablespoon canola oil for sautéing

Method: Lay fillets on a towel to dry excess moisture. Press fresh chopped herb medley to tops of fillets. Place fillets herb side down in hot pan, using minimal canola oil for lubrication. Turn over, and continue cooking in 350-degree oven till done (when it’s opaque and flakes easily with a fork).

Up next week: Chef Caputo’s Herb Tofu and carrot-red miso broth. Serve with today’s herb-seared salmon fillet!

Chef Frank is part of the multidisciplinary team at CTCA in suburban Phoenix, a medical facility which provides patients having advanced and complex cancers with a comprehensive, patient-centered treatment model that fully integrates traditional, state-of-the-art medical treatments with scientifically supported complementary therapies such as nutrition, naturopathic medicine, psychological counseling, physical therapy and spiritual support.

The Culinary Team delivers on the Mother Standard of Care. “We provide unparalleled service, restoring hope, encouragement and empowering our patients to participate in their treatment,” Chef Frank says.

If you enjoyed this recipe, be sure to visit the list provided on the side rail. It contains other CTCA recipes provided by Chef Jack Shoop, Chef Kenny Wagoner, and Chef Judy Hallisey, along with other from Chef Frank Caputo..