Farmed salmon is rife with problems, including polluting surrounding waterways and crowding out wild stocks when escapes occur. During the summer months more sustainable wild salmon can be found at the fishmonger for a price that is a little more amicable to your wallet. Most discerning palates consider the flavour and texture of wild fish to be markedly superior to that of farmed.
Like Arctic char, wild salmon is loaded with protein and the two blockbuster omega-3s—DHA and EPA. The summer vegetables and fibre-rich whole grain quinoa up the health ante on this great meal.
Cooking fish in parchment-paper packets keeps it deliciously moist as it bakes in its own juices. Minimal cleanup also means more time to enjoy long summer nights. Recipe can be halved.
1 1/2 lb (750 g) wild salmon filets
3 Tbsp (45 mL) low-sodium soy sauce
2 Tbsp (30 mL) sesame oil
2 Tbsp (30 mL) rice wine
1 Tbsp (15 mL) grated fresh ginger
2 tsp (10 mL) honey
2 tsp (10 mL) sesame seeds
1 tsp (5 mL) Chinese five-spice powder
4 oz (100 g) sugar snap peas, ends trimmed
1 medium zucchini, julienne cut
1 red bell pepper, julienne cut
1 cup (250 mL) quinoa
Zest of 1 medium orange
In bowl, combine soy sauce, sesame oil, rice wine, ginger, honey, sesame seeds, and Chinese five-spice powder. Pour over salmon and marinate in refrigerator for 1 hour.
Preheat oven to 375 F (190 C). Cut 4 - 24 in (60 cm) pieces of parchment paper and fold in half crosswise. Draw a half heart, with the centre of heart on the fold line, and then cut out the shape. Open it up and place salmon on one side of each heart, fairly close to crease. Top salmon with vegetables and drizzle leftover marinade on top.
Starting at the top, seal the packet by folding edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath. Place packets on baking sheet and cook for 20 minutes.
Meanwhile, in saucepan combine quinoa, orange zest, and 2 cups (500 mL) water. Bring to a boil and then simmer until water is absorbed, about 10 minutes. Allow packets to rest for 5 minutes before carefully opening, and serve with quinoa.
Each serving contains: 520 calories; 45 g protein; 20 g total fat (4 g sat. fat, 0g trans fat); 38 g carbohydrates; 5 g fibre; 488 mg sodium
source: "Great Catch!", alive #332, June 2010
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.
The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.
Steaming fish in parchment-paper packets, also known as cooking en papillote , is a classic technique that allows you to cook all your vegetables and fish at the same time in a quick, easy, and convenient way. Flavours of lemon, garlic, and spicy dried chili make this a simple, yet showstopping meal. Sustainability status Wild-caught Pacific halibut has Ocean Wise and Marine Stewardship Council certifications and is fished using longlines, which is a more selective method of fishing that results in less bycatch. Prep party Involve family or guests in the prep and have everyone make their own packet. Once you’ve mastered the technique, it’s easy to change up the ingredients. Make sure you select vegetables that will cook at the same rate as the fish.