Ken’s Member Profile Stats
Ken is a solo fish-cooker near St. Louis, Missouri
Member Since: January 2021
Box: Wild Salmon Box
Favorite Recipe: Oven-baked salmon for lunch
Favorite Wild Alaskan Moment: “how simple it is to prepare a nice, tasty meal”
Ken started his health journey with an internet search in January of 2021. At his last appointment, his doctor had warned him on no uncertain terms that without a lifestyle change he was at high risk for a heart attack. He was eating steak almost every night, overweight, and scared that his health could get worse if he didn’t make some big changes.
Ken Learned Not All Fish Are Created Equal
After doing some online research, Ken decided a pescatarian, or fish-based diet, was best for his goals. He added Wild Alaskan Company Coho and Sockeye Fillets, as well as trout he bought at his local grocery store to his weekly menus. His doctor reviewed his diet and said he was on the right track, almost. He advised that overall he keep the salmon but ditch the trout. When Ken did a little more research he realized, “I was surprised that the trout was all farm-raised from Colombia, and I read about farm-raised fish not being as healthy as wild.”
Six months later, he’s eating Wild Alaskan Company salmon at least twice a week, along with other lean proteins, yogurt, and more fruits. Ken is hitting all of his health goals, and he says he’s moving in the right direction. “My doctor was amazed at my progress. He was very positive, and I feel better.”
A Simple Recipe for a Healthy Diet
Before committing to a more healthful diet, Ken used to eat out most nights at his favorite local family restaurant. He’d order a steak nightly, served with green vegetables.
“I live alone so I have always eaten out when I needed something to eat. But this is so simple. That’s one thing I like about the Wild Alaskan Company offering, is how simple it is to prepare a nice, tasty meal. I haven’t had a steak now in probably close to a year. And I don’t miss it either because I enjoy the salmon.”
“My freezer is always well stocked with salmon, and I enjoy even just looking at it. When I look at it, it makes me hungry for salmon. It’s the backbone of my journey.”
Ken’s Simple Baked Salmon Tips
"I line a baking dish with aluminum foil and put two fillets of either coho or sockeye on top. I either coat them with a bourbon and honey sauce or sprinkle them with a pepper blend. I cook them at 375F for eighteen minutes."
