Archive for January 26th, 2009

salmon with a Thai touch

salmon
Here in Albuquerque we don’t have local fish, but we do have a local couple, the Fishhuggers, who sell Alaskan salmon and other fish, sustainably fished in Alaska by the Fishhugger himself. It’s frozen shortly after being caught, and when thawed and promptly cooked, is a lot closer to fresh than anything we can buy in the stores. You can find it at the Corralles farmers’ market. I keep frozen blanched greens in my freezer in one-cup portions, ready when I need a winter pick-me-up.
When I cook salmon I usually use their wild-caught sockeye, which is a brilliant red-orange tone and loaded with omega-3s. I like to use other brilliant colors, usually bright greens, to complement the lovely fish. Today I combined the salmon with Thai accompaniments, and the green coconut-milk curry set off the plainly pan-grilled fish beautifully. Whenever you eat fish, remember to support sustainable fishing! The Seafood Watch card is a handy way to decide what to buy. Click here to print one out.

Click here for the recipes!