It’s that time of the year again. The Wild Alaskan Salmon are showing up in the store. I am waiting for Jim Bennett at Costco, my Independence Fish supplier to call me and tell me my case is ready to pick up. I order what I can get, what is available depending on what is being harvested, and then freeze the fillets. That is what we eat all year. I don’t eat farmed salmon, it is not sustainable, it has to have dye added to its food to make the meat red, and it just isn’t something I want to promote.
I like to grill the salmon on a grill pan. It doesn’t take long, and I feel like I can control the degree of doneness better. I use a simple rub– 1/4 cup brown sugar, 1/2 tsp. cumin, 3 tbsp chii powder, 2 tsp cinnamon, 1 tsp. dried thyme, 1 tsp. papriika, sea salt and white pepper.
Love Salmon Chowder, Salmon Quesadillas, Salmon Cakes, Salmon Loaf, just about Salmon anything. But if you are new to cooking Salmon, remember, don’t over-cook it. It will be dry and undesirable.
Salmon truly is one of natures gifts. That is why our stewardship of it is so important. For more information on this species and many others check out such sites as Monterey Bay Aquarium’s “Seafood Watch”. You can even print off a handy guide to take with you to help you make wise choices when shopping. There is even a Sushi Guide to help make sushi choices that are good for the environment.
Help make wise choices. Help preserve our oceans and seafood for future generations. It is a worthwhile way to spend a few hours reading about something that can change your life and the lives of those you love. You’ll be glad you did and so will the future…