March 13th, 2013 - Jill Ettinger
While consumers still have time to make comments on whether or not the FDA should approve genetically modified fish for commercial sale in the U.S., America’s top chefs are already speaking out against using the engineered salmon.
Read More:GMO Frankenfish Not Appetizing to America’s Top Chefs
December 26th, 2012 - Jill Ettinger
Despite facing a dwindling cash supply, which could cripple efforts by Aqua Bounty to bring its genetically modified AquAdvantage salmon to market, the FDA has announced its opinion in favor of the fish.
Read More:GMO Salmon Swims Closer to Market, FDA’s Ruling Making Waves
December 7th, 2012 - Jill Ettinger
Garnering some of the most intense controversy over genetic modification, the Aquabounty AquAdvantage salmon—which would be the nation’s first GMO animal allowed into the food system if approved by the FDA—may have to pull the plug on the project due to dwindling cash.
Read More:GMO Salmon Company Running Out of Cash
May 21st, 2010 - Barbara Feiner
It’s no secret that sustainable fish should be an integral part of a heart-healthy diet.
That said, finding new ways to prepare it can prove challenging. Our weekend recipe solves this problem with a tasty, easy-to-prepare wild Alaska salmon entrée.
Canola oil’s high smoke point allows you to sear the salmon and create a spicy, flour-free crust.
Working with strips of fish facilitates handling and provides built-in portion control.
Healthy and unique, today’s recipe may become a family favorite. All of the ingredients should be available at a well-stocked natural and organic food store.
Makes 4 servings
1½ tablespoons cumin
1 teaspoon paprika
1 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 lb. wild Alaska salmon fillet, skin removed, cut into 8 strips
1 tablespoon canola oil
1/4 cup chopped cilantro
Lemon wedges, for garnish
- In medium mixing bowl, combine cumin, paprika, coriander, salt and pepper.
- Coat salmon strips completely with cumin mix.
- Heat large skillet brushed with canola oil over medium-high heat for 30 seconds. Gently place fish strips in hot skillet. Sear strips until crusty and salmon is cooked through, 6 to 10 minutes.
- Top with a sprinkle of cilantro. Garnish with lemon wedges and serve.
Per serving: 170 calories, 10 g total fat (1 g saturated fat), 0 g carbohydrate, 20 g protein, 0 g dietary fiber, 190 mg sodium
Recipe and photo courtesy of the American Institute for Cancer Research
Read More:Cumin-Crusted Salmon
August 9th, 2009 - Barbara Feiner
If I had to choose my favorite way to cook fish or seafood, grilling over an open flame—caveman style—would trump indoor methods.
I usually apply a dry rub, such as Friday’s recipe for Taj Rub. The grill can take it from there.
If you prefer to sauce your fish or seafood, I’d suggest the following recipes from our Organic Blog:
Sustainable salmon is a year-round favorite. It’s high in heart-healthy omega-3 fatty acids and has the perfect texture for grilling.
Preparing the Grill
- Fish cooks best over a medium-hot fire; shellfish requires a hot grill.
- Make sure the grill is hot before you start cooking.
- Liberally brush oil on the grill just prior to cooking.
Grilling Fish and Shellfish
- Cut large steaks or fillets into meal-size portions before grilling.
- Use a grill basket or perforated grill rack to keep flaky fish or smaller shellfish from falling through the grill bars.
- Brush fish or shellfish with oil very lightly just before cooking.
- Always start to grill fish with the skin side up. (If the skin has been removed, the skin side will appear slightly darker.) This allows the natural fat carried beneath the skin to be drawn into the fillet, keeping it rich and moist. It’s also easier to turn when the more delicate or “flesh” side cooks first.
- Turn fish/shellfish only once. For easy turning, use a two-prong kitchen fork inserted between the grill bars to slightly lift fish fillets or steaks; then slide a metal spatula under the fish and turn. Use long-handled tongs to turn shellfish. (Check out this slotted fish spatula.)
- Cook fish approximately 10 minutes per inch of thickness. Fish/shellfish continues to cook after it’s removed from the heat, so take it off the grill just as soon as it’s opaque throughout. To check for doneness, slide a sharp knife tip into the center of the thickest part of a seafood portion, checking for color. Remove from the heat just as soon as it turns from translucent to opaque throughout.
Tips and photo courtesy of the Alaska Seafood Marketing Institute
Read More:Fish on the Barbie
August 7th, 2009 - Barbara Feiner
Spice rubs, often called “dry rubs,” are carefully crafted spice blends that are used to season meat, poultry and fish in lieu of a wet marinade or grilling sauce.
Simply coat your protein of choice with the rub, and allow it to marinate so the flavors can be absorbed.
Our weekend recipe is an Indian spice rub that’s ideal for a sustainable fish like Alaska salmon. It starts with garam masala, an aromatic blend of coriander, black pepper, cumin, cardamom and cinnamon. Commercial blends are available in the spice aisle of your local supermarket, natural and organic food store, or Indian market.
1 tablespoon garam masala
1 to 2 teaspoons packed brown sugar, to taste
1 teaspoon coarse kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon onion powder
Blend all ingredients. Rub 1/2 to 1 teaspoon (per portion) onto fish.
Recipe and photo courtesy of the Alaska Seafood Marketing Institute
Read More:Taj Rub
February 13th, 2007 - Barbara Feiner
Good things come in pairs: You and your valentine. The sweet/spicy concert of flavors in a well-prepared dish.
Professional chefs combine sweet, hot, tangy, salty, bitter and sour flavors for crave-worthy meals. In our Valentine’s Day featured entree, watch out when wasabi and maple—the ultimate in sweet heat—team up.
Accented by ginger and garlic, Maple Wasabi Glazed Salmon features an exciting twist on teriyaki. This combination is also great for enhancing the flavor of stir-fries, ribs and chicken.
Maple Wasabi Glazed Salmon
Makes 8 servings
2 teaspoons wasabi powder
1 teaspoon water
1/3 cup maple syrup
1/3 cup thinly sliced green onions
2 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon ground ginger
2 pounds salmon fillets
- Mix wasabi with water in small bowl until well blended. Add remaining ingredients, except salmon; stir until well mixed.
- Place salmon in 13” x 9” baking dish. Spoon wasabi mixture evenly over salmon.
- Bake in preheated 375°F oven 15 to 20 minutes or until fish flakes easily with a fork, basting occasionally with wasabi mixture.
Note: Because you’re dedicated to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Book Pick of the Day: Salmon: A Cookbook
Recipe courtesy of McCormick & Co.
Read More:Maple Wasabi Glazed Salmon