Thursday, May 3, 2012 Issue 569     Browse our Free Bonuses or  for wild seafood & organic fare Order by phone at 800-608-4825 In This Issue ... FREE Bonuses thru May 9 Sunscreen Advice Called Overkill Omega-3s May Purge Alzheimer’s Plaque Vital Choice Goodies for You and a Friend! Broiled or Grilled Wild Salmon with Blueberry-Cilantro Salsa Puzzling Omega Test Results Berries May Protect Memory TELL A FRIEND Bookmark & Share:        FREE Bonus Offers Through Wed., May 9 Free Shipping On All Bonus Orders   For bonus details, click here or below    Wild Alaskan Cod        Omega-3 Wild Alaskan Sockeye Salmon Oil    Pacific Blue Mussels      Organic Super-Antioxidant Trail Mix      Organic, Raw, Cultured Daikon with Ginger   Click here for full details   Shop Vital Choice ... ... Three Easy Ways!     Shop Our Web Store OR Try our e-Catalog OR Call 800-608-4825   World's Best Fish Oil? Our Salmon Oil! Vital Choice Wild Alaskan Sockeye Salmon Oil softgels contains only whole, unrefined, "virgin" oil from this fish of renowned purity.   Unlike standard fish oils, our naturally pure Sockeye Oil does not need to be chemically refined, and it's inherent purity is certified by NSF. As a result, our whole, unrefined oil retains all of the omega-3s, vitamin D, fatty acids, and antioxidants natural to sockeye salmon. And its bright orange hue comes from astaxanthin: a potent carotene-class pigment that protects our Sockeye Oil's omega-3s from oxidation.   Last but not least, ours was the first Salmon Oil certified sustainable by the Marine Stewardship Council. We encapsulate our Salmon Oil in pure fish gelatin, and offer special varieties for special needs: • Small Softgels - 500mg • Liquid Salmon Oil - A pill-free option • Lemon-Flavored Salmon Oil - For folks who experience "bounce-back". • Certified for Sport Salmon Oil + Vitamin D - For pros and amateurs. Vital Choice Salmon Oil (top left) vs. two standard fish oils Broiled or Grilled Wild Salmon with Blueberry-Cilantro Salsa This recipe came to us courtesy of the BC Salmon Council, and could serve as an easy, tasty Thanksgiving centerpiece.   Amy at the Minimally Invasive food blog picked it up from us, and contributed this great photo of the dish served atop asparagus.   We like the idea of serving the salmon and salsa over greens (e.g., spinach or chard; cold or sauteed).   It would also make sense to serve this dish with whole grain on the side ... we'd serve it either with quinoa or a mix of wild and "real" rice, with a sprinkle of dried cranberries added during cooking for extra color, texture, and flavor.   To appeal to the broadest range of tastes, leave the chopped cilantro, jalapeño, and onions out of the salsa, and instead serve them on the side for folks to add to their salsa or not.   Broiled or Grilled Wild Salmon with Blueberry-Cilantro Salsa Makes 4 servings   4 (6 oz each) wild salmon portions (sockeye, silver, or king) or one 24 oz sockeye fillet, cut into four 6 oz pieces 1/2 large pink grapefruit (sectioned with membrane removed), diced, OR 1/4 of a pineapple, diced 2 Tbsp red onion chopped finely 1 jalapeño pepper, deveined and chopped (optional) 1 tsp honey 1 Tbsp. lime juice 1 cup wild organic blueberries, thawed 2 Tbsp. chopped fresh cilantro (or parsley) Sea salt and organic black pepper to taste   Preheat the broiler OR prepare the grill (be sure to oil the grate).  Broil or grill salmon for 6 to 8 minutes or until just done. Mix all the other ingredients just before serving, and spoon salsa over salmon or serve on the side. [PRINTER FRIENDLY VERSION] Back to cover page

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