Newsletter Home     Industry Bite     Wild Watch     Featured Articles     Recipe of the Month     Order Materials Healthy Cooking, April 2007 The April issue of Healthy Cooking magazine features several fresh and healthy recipes for wild Alaska Salmon submitted by Tricia DePersio, Food Safety Specialist and Corporate Dietician for Wild Oats Markets. The first recipe is a Wild Salmon Salad accented with organic capers and red beans, followed by a twist on the old classic for Herbed Wild Salmon that boasts hints of sun-dried tomatoes and fresh rosemary. Noting that the salmon season is quickly approaching, DePersio suggests these recipes as healthy and delicious ways to enjoy wild salmon and gain the benefits of omega-3 fatty acids. Healthy Cooking magazine is aimed at the health-conscious consumer and offers cooking tips, celebrity recipes, easy-to-make menus, and information on the best foods for athletes and vegetarians. Healthy Cooking magazine reaches more than 160,000 readers. Los Angeles Times, April 18th 2007 Chefs around the world are discovering deliciously tender results for cooking seafood using a method called sous-vide. This method produces a succulent dish using an ultra-low heat setting and letting the seafood cook very slowly. Chef Govind Armstrong, of Table 8 Restaurant, developed a variation on this slow cooking method that requires no special equipment. Complete with a tempting recipe for Slow-Cooked Wild Salmon, the article notes that this method produces salmon that "has such rich flavor it really needs no sauce or gilding". The Los Angeles Times and Latimes.com together reach more than 4.9 million people.