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Sockeye salmon
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Hello
It's Wild Salmon Season. Yipeee!!!
Not only are the farmer's markets exploding with fresh local organic vegetables, but this time of year, Alaska brings us wonderful Copper River
Sockeye & King Salmon and soon to follow are Coho Salmon. This usually leads to the debate over farm raised versus wild caught, another topic which seems to have endless amounts of data, information and opinions.
Personally, I am a fan of fresh wild caught salmon. I'll provide my Cliff Notes version of the research I've done on the subject - I hope to inspire you to look into the subject further.
The salmon recipes this month will compliment the yummy fresh vegetables available this time of year. I hope you try them.
We'll be heading downtown July 18th to serve dinner to our less fortunate neighbors and we'd love you to join us. Reply to this email if you're
interested in helping or would like more details.
Much love,
Julie
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JOIN US FOR FEEDING THE NEEDY SATURDAY JULY 18 |
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In conjunction with the Alpha Project, we will serve dinner to the residents of the Metro Hotel which houses 200 of San Diego's mentally and physically disabled.
We will also be setting up tables downtown to serve meals to another 150 guests who mostly sleep on the streets. PLEASE JOIN US.
NOW ON TO MY NEXT CAUSE
I just did some research and decided I should register. After all, who wouldn't want to save a life if they could, right?
What I'm talking about is the national bone marrow registry now called
Be the Match Marrow Registry.
The National Marrow Donor Program (NMDP) and the Be The Match FoundationSM are nonprofit organizations dedicated to creating an opportunity for all patients to receive the bone marrow or umbilical cord blood transplant they need, when they
need it.
Every year, thousands of people of all ages are diagnosed with leukemia and other life-threatening diseases. Many of them will die unless they get a bone marrow or cord blood transplant from a matching donor. Seventy percent of people do
not have a donor in their family and depend on our Be The Match RegistrySM to find a match to save their life.
Did you know it's free to register and a kit is sent to your home. All you do is send them a cheek swab. If you are a match, more testing is done and you might have to give up about 40 hours of your life and there is some achy-ness &
discomfort with donating.
That's nothing when we're talking about saving someone's life. He or she is someone's mother, daughter, sister, brother or father.
Wouldn't it be cool if YOU could save someone's life?
I'd say we need more heroes like that in this world!
Here's more information from the Mayo clinic
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Farm raised salmon are raised in floating net cages, the marine equivalent of factory farms. More than 80 % of the salmon consumed is farmed off the cold water coasts of British Columbia, Asia, Europe and
South American. At the current level the British Columbian fish farms alone, discharge waste into the ocean, which is roughly equivalent, in terms of pollution, to the raw sewage from a city with 500,000 inhabitants.
Due to the feedlot conditions of aqua farming, farm-raised fish are given antibiotics (more than any other livestock by weight) and exposed to more concentrated pesticides than their wild kin. These include dioxins, PCBs, fire retardants
(seriously? seems silly for an underwater creature, ummm, any creature for that matter), pesticides (especially for sea lice), copper sulfate (to take care of algae on the nets), and ? oh yeah ? canthaxanthin, a dye
associated with retinal damage used to make the gray flesh of farmed fish various shades of "wild" pink.
Farmed salmon are larger and fattier than wild salmon, which would seem to be a good thing BUT all those pesticides and other toxins in farm raised are stored in the fats of the fish as well as the skin.
Also Omega 6s are much higher in farmed salmon (that's the bad one that's pro inflammatory) and Omega 3s (the good omegas) are much lower than in wild salmon.
click here.
There is so much more - so much data, so many reports. The environmental impacts of farming are staggering as well. I will link several articles at the bottom of the page for those interested in more information.
Please don't stop buying or eating salmon. Salmon offers great health benefits. The health benefits may even outweigh the possible risks. Choose a variety of fish and include them in a healthy well-balanced diet.
If you are like me and enjoy the fresh, local (when possible) and seasonal bounty that our global community offers, then you too are really excited about the wild Alaskan salmon season.
Wild salmon meat is naturally pink because of the krill, shrimp and other small shell fish in their diet. They are less fatty because they are swimming in the ocean and upstream most of their lives.
While PCBs and dioxins are found in the wild and wild salmon are not immune to the effects of ingesting these toxins, these fish carry less fat consequently having less storage space for toxins.
And don't forget that most of the bad stuff is stored in the skin so before you throw that salmon on the grill, peel off the skin & trim any fat.
Informational links:
Puresalmon.org
World's Healthiest Foods
Mark's Daily Apple:
Pays to Live Green: Which is better
Shapefit: Farm raised vs wild
The Natural News: Why wild salmon is better
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KITCHEN ADVICE:
My good friend Lisa's father used to say, when you cook with water you get the flavor of water. So when poaching fish, instead of plain water, use a court bouillon. Court bullion is a fancy name for the wine and vegetable flavored water
used when poaching fish. I've included a recipe below.
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RECIPES OF THE MONTH:
Serve any of the recipes below with garden fresh sliced tomatoes sprinkled with balsamic vinegar and good quality olive oil. Add some grilled or steamed vegetables from your garden or local farmer's market. And for dessert fresh berries,
peaches or apricots.
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Court Bouillon:
1/2 small leek (white & green parts only)
1 small carrot
1 celery rib
3 garlic cloves
7 cups cold water
1 cup + 2 Tbl white wine OR red wine vinegar
1 fresh thyme sprig
2 bay leaves
1 ? teaspoons peppercorns
1 teaspoon sea salt
Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2
months.
POACHED SALMON RECIPE
from Simply Recipes.com
1 to 1? pounds salmon fillets
? cup dry white wine (a good Sauvignon Blanc)
? cup water
A few thin slices of yellow onion and/or 1 shallot, peeled and sliced thin
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley
Freshly ground black pepper
Put wine, water, dill, parsley and onions in a saute pan, and bring
to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 minutes or to desired done-ness. Do
not overcook. Serve sprinkled with freshly ground black pepper.
Serves 2-4.
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DRY RUBS FOR SALMON:
Fennel and Dill Rub
1 TBL fennel seeds
1/4 cup plus 2 teaspoons (packed)
golden brown sugar
3 TBL Piment?n de la Vera
(Spanish smoked paprika)
1 TBL coarse kosher salt
2 tsp freshly ground black pepper
2 tsp dried dill weed
Finely grind fennel seeds in spice
mill or coffee grinder. Transfer to small
bowl. Mix in next 5 ingredients.
Rub onto Salmon and bake or grill.
Spice Rubbed Salmon
Salt and freshly ground black pepper
1 TBL fennel seeds
1 TBL minced fresh rosemary
1 TBL minced orange zest
2 TBL olive oil or butter
Grind Fennel in spice grinder combine
with lemon zest and rosemary. Press
onto top of fish. Bake or grill. Enough
for 4-6 oz fillets.
Jamaican Jerk Salmon Rub
1 tsp Jamaican Jerk or Cajun/Creole
Seasoning
1/2 tsp Italian Herb Seasoning
1/2 tsp Brown Sugar
1/4 tsp Pumpkin Pie Spice
Mix all together and rub onto
1 1/2 lbs salmon. Bake or grill.
Optional drizzle with a little white wine.
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Bake Broil or Grill:
Remove skin and any fat first.
To Broil:
Place fish 6 inches from heat source
for 8 to 10 minutes (10 minutes per
inch of thickness) or until fish is
opaque all the way through.
To Grill:
Place fish skin-side down over hot coals. Cover and grill for 8 to 10 minutes (10
minutes per inch of thickness) or until fish is opaque all the way through.
To Bake:
325 degree oven 8 to 10 minutes
until opaque inside.
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