Sustainable Seafood Products

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

Directions

  1. 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.
  2. Thread the cooled, cooked salmon against the grain through the bamboo skewers with two cubes per skewer.
  3. 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.

Find more information about it at www.seafoodwatch.org.  For information about Salmon and what they are doing to save the environment at www.verlasso.com

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