More and more Americans are looking for foods that reflect a local, more sustainable and environmentally responsible diet- not to mention a healthy and delicious one! Joining us is chef and best-selling cookbook author Jennifer Bushman with some important information and delicious recipes to help you make sustainability a staple at your table.
Recipe, Serves 6:
Sautéed Verlasso Salmon Kebabs with Red Curry and Peanut Dipping Sauce
This is a wonderful recipe with an incredibly versatile sauce. Make a second batch of red curry sauce for dipping after the salmon is cooked.
For the Salmon
- 1.5 pound Verlasso salmon fillet, without the skin
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 12 bamboo skewers, 3 inches long
For the Red Curry and Peanut Dipping Sauce
- 1⁄2 cup chunky peanut butter
- 1⁄2 cup peanut oil
- 1⁄4 cup white wine vinegar
- 1⁄4 cup soy sauce
- 1⁄4 cup fresh lime juice
- 3 garlic cloves, minced
- 2 teaspoons red curry powder
- 2 teaspoons dried red pepper flakes
- 2 teaspoons freshly grated ginger
- Pat the salmon dry between paper towels. Cut into 2 to3-inch cubes and sprinkle with salt and pepper. In a 12-inch non-stick skillet, heat oil over moderately high heat until hot, but not smoking. Sauté the salmon for about 2 minutes. Reduce the heat to moderate, turn and cook the salmon for about 1 minute more. Cool slightly.
- Thread the cooled, cooked salmon against the grain through the bamboo skewers with two cubes per skewer.
- Combine all the other ingredients in a blender, peanut butter through ginger. Blend well, adding water a 1⁄2 teaspoon at a time if the mixture is too thick. To serve, place the skewered salmon on a platter with the dipping sauce in a bowl on the side.
WHAT WE LEARNED:
- When you’re cooking seafood, it’s important to look for sustainable choices at your seafood counter.
- In addition to asking your fish monger questions like, “Where did this fish come from?” and “Do you know how the fish was caught or raised?,” look for third-party sustainability certifications to help make your choice easier.
- Monterey Bay Aquarium’s Seafood Watch program is a great seal of approval to look for at the counter. The Verlasso salmon I’m working with today, for example, is the only ocean-raised farmed salmon with a ‘yellow’ or ‘Good Alternative’ ranking from Seafood Watch.
- Home cooks on the west coast love wild salmon, but now that the season is over, you can explore new, winter recipes with a healthy, Omega-3-rich salmon that’s backed by Seafood Watch.
- And, this particular salmon has a fat content that’s closer to that of wild than other farmed salmon. It also has a buttery texture that translates into a variety of delicious preparations – from sautéing, like we’re doing today, to grilling and poaching, too.