THE SALMON ARE HERE

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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…

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Spring Herbs and Mother Nature

No matter that Mother Nature is trying her best to give us one more snow “fit”, my herbs have had enough of winter. They have officially peeked through the leaves and poked through the ground. A close look in their resting places three days ago showed wonderful things to come. Thyme was green and robust already, rosemary was standing tall and reaching for the sun, the chives were peeking through the leaves, as were the fuzzy spearmint leaves (oh how they make me think of dessert crepes stuffed with yogurt, fresh berries, warm chocolate sauce, and the star — spearmint leaves). The peppermint leaves were winding around their little plot (aways looking for a way to escape – lol). The sage is greening up, needing a pruning to remove last years dead branches. But something just told me not to remove the protective leaves yet, and sure enough, Mother Nature seems to have just one more cold spell for us.

For those of you how are having a tough week, know I love you and am thinking good thoughts for you. Spring is a healing time of the year. It is a renewing of freshness and new beginnings. Cook something that makes you happy and that reminds you of the freshness our earth and the purity of the way Mother Nature intended for our lives to be…kind and gentle to each other, and to all living things. Simplicity is the best taste that there is.

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