Salmon is a true workhorse in the world of seafood. It is on menus everywhere and seems to come from an endless number of places around the world. On my most recent visit to the market to pick up the fish to make this dish, I saw no less than 5 different salmon offerings ranging in price from 19.99 lb. for Norwegian Wild-Caught Salmon to Farm-Raised Fish from Chile at 7.99 a lb. In between, there was Canadian Wild Caught and Farm Raised and Pacific Salmon of undermined origin. Salmon is, of course, a marvel of nutrition containing those all-important Omega 3 Fatty Acids. If somehow you’ve missed the news, these particular Fatty Acids lower your risk of heart disease. But that isn’t half of what they do according to WebMD.com. They can curb stiffness and the pain of arthritis in the joints. Countries where they are consumed at high levels have lower levels of depression. They aid in Baby Development, improve lung function among Asthmatics, reduce symptoms of Attention Deficit Syndrome, improving children’s mental skills like thinking, remembering and learning and finally, there is even research that suggests Omega 3s protect against Alzheimer’s and Dementia. If you haven’t immediately run out and bought a giant piece of salmon, caveat emptor: Farm raised salmon is not the fount of Omega 3s that Wild Salmon is. So when you buy salmon, try to buy wild caught if your budget will allow.