Is it just me, or does it seem like October is Everything Awareness Month?
Unless you have been living under a rock (… Or you don’t watch the NFL), you know that it’s Breast Cancer Awareness Month.
Being the good Alpha Chi Omega alum that I am, I also know that it’s Domestic Violence Awareness Month. Supporting victims of Domestic Violence is our national philanthropy and we would always do something like have information sessions or sell buttons on campus in October.
The Today Show has really been driving home Fire Prevention Awareness and I guess I was due for the refresher because I surprisingly have learned a lot. (… Like crawling versus walking to get out of the house… Fire 101, apparently. But, good to know!)
I have seen posts on Facebook sharing that it’s also anything from Bullying Prevention Month to Dental Hygiene Awareness Month to Pregnancy Loss Awareness Month and more.
It’s kind of hard to choose something to focus on with all the different worthy causes vying for our attention.
But then the Seafood Nutrition Partnership reached out and made me aware that October is also National Seafood Month. I knew that was something I could easily get behind.
I try to make seafood once a week to create a little more variety in our meals and because of the amazing nutrition benefits. Seafood is rich in omega-3’s which help contribute to a healthy heart. In fact, eating eight ounces of seafood once a week can reduce your risk of heart disease by over a third.
To help encourage Hoosiers to eat more seafood, the Seafood Nutrition Partnership has joined forces with many local restaurants. Tomorrow, October 17th, nearly forty Indianapolis restaurants will be celebrating “Fish is the Dish” by featuring their best seafood recipes. Check out the list of participating restaurants and get out this Friday night!
However, if you are not in the area or can’t get out of the house, celebrate at home with my Salmon with Lemon and Dill.
This recipe goes way back to my apartment days. Adam would come into the city from the country after work on Friday nights. Those days, we loved to go out because we had so many neat places to choose from, but often would take it easy on those Friday night’s when we were wiped out from the week and just stay in.
In that little kitchen on Knickerbocker Place, trying new (… At this point everything was new) recipes and cooking together we really fell further in love with each other…
First time we cooked a whole bird. Little Baby Trost!
… And Salmon with Lemon and Dill.
Both of which were good for our hearts.
I still make this often and love that I can use the dill we have growing among the herbs.
- 1/4 cup butter, melted
- 1 pound of salmon
- 5 TBS fresh lemon juice
- 1 TBS dried or chopped fresh Dill Weed
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Lightly grease a medium baking sheet.
- Mix butter and lemon juice, brush or drizzle onto salmon.
- Season with dill, salt and pepper.
- Bake for 20-25 minutes.
- Serve right away.
Here are a few other National Seafood Month events happening in the next week in Indy! Take the #healthyheartpledge and eat more seafood!
October 21; 12 p.m.
Jolene Ketzenberger, with EatDrinkIndy.com, will demonstrate how to prepare easy, inexpensive and nutritious seafood recipes during lunchtime at the City Market, 222 E. Market St., Indianapolis.
October 24, 12 p.m.
Chef’s Seafood Cook-Off, 644 E. Washington St., Indianapolis: Chef’s Academy students will prepare their own seafood recipes. You are invited to sample their recipes and vote for your favorite!