WV Farm Bureau Magazine July 2015 - Page 26

FAMILY FEATURES T he fresh, enticing flavors of the sea are calling. This summer, amp up your outdoor dining experience with recipes that offer a nutritious and delicious alternative to garden-variety grilled fare like burgers and steaks. Low in fat and sodium, and high in heart-healthy omega-3s, Alaska seafood takes on a whole new appeal when pre­pared over an open flame. Grilling Alaska seafood is easy with simple preparations, such as these, that let the flavor of quality seafood stand front and center. For more guestworthy recipes, visit www.wildalaskaseafood.com. Serve a smarter entree option Families who want to feel good about what they eat can feel confident when they serve Alaska sockeye salmon, a versatile protein that is sustain­ably harvested. From one of the most bounti­ful fishing regions in the world, Alaska salmon have never been listed as endangered or threatened. In fact, sustainable seafood practices are so essential to Alaska, it’s written into the state’s constitution. As a flavor-packed source of omega-3 fatty acids, high-quality protein and other nutrients, such as selenium, phosphorus and potassium, wild Alaska sockeye salmon makes a great mealtime addition. At only 220 calories per 3.5-ounce serving, it’s a delicious, low-calorie entree. 26 West Virginia Farm Bureau News