According to health researchers, wild-caught salmon is more beneficial than its farm-raised counterpart. While farm-raised salmon can be higher in Omega-3 acids, it typically contains much higher levels of contaminants than wild salmon.
There are also concerns about the environmental impact of farming salmon and the amount of resources it takes to raise salmon in a controlled fashion. Catching salmon in the wild is a better solution, so long as it is not over-fished.
Using Frozen Wild Salmon
Fresh wild salmon is sometimes hard to find and can be considerably more expensive than the frozen variety. In most cases, if fish is package well and thawed properly (in the refrigerator overnight, in a colander over a bowl where it can drain), it will have a good taste and texture. Avoid thawing the salmon in the microwave or in warm water, which can make it tougher.
Recipe for Baked Salmon and Shrimp with Creamy Dill Sauce
This is easy but elegant enough to serve at a dinner party. Serve with rice pilaf and a salad.
Ingredients (serves 6)
- 6 skinless, wild salmon fillets (fresh or frozen, thawed), about 5 oz. each
- 1/2 lb. medium (41-50 count) uncooked shrimp, fresh or frozen, thawed
- 1/4 cup firmly packed, coarsely chopped fresh dill
- 2 green onions, whites and some green, finely chopped
- 1 1/2 tablespoons capers
- 3/4 cup fresh cream, or half-and-half
- 1/4 fish or vegetable broth
- 1 tablespoon lemon juice
- salt/pepper, to taste
Preparation
- Arranged salmon fillets in a baking dish in a single layer. Top each fillet evenly with shrimp.
- Whisk cream, broth, lemon juice in a bowl. Season to taste with salt and pepper. Stir in dill, onions and capers.
- Pour mixture over fish/shrimp. Bake in a preheated oven at 350 degrees F for 20 minutes or until fish and shrimp are cooked through.
- Let stand 10 minutes before serving.
Recipe for Spaghetti with Salmon Tomato Cream Sauce
This comes together very quickly, in about 30 minutes. Serve with salad and bread.
Ingredients (serves 4)
- 1 medium yellow onion, finely diced
- 1 tablespoon olive oil
- 1 lb. skinless wild salmon (fresh or frozen, thawed), cut in large pieces
- 2 cups tomato puree
- 1 tsp. mixed Italian herbs
- 1/2 tsp. salt, or to taste
- 1/2 tsp. freshly ground pepper
- 1/3 cup cream
- 1 lb. spaghetti
Preparation
- Put a large pot of water to boil for the spaghetti.
- In deep-sided skillet over medium heat, heat olive oil and saute onion until very soft and beginning to brown, about 8 minutes. Add herbs and saute 1 minute.
- Add salmon and saute, breaking up the fish with a wooden spoon into small pieces, until it is cooked through.
- When water boils, place spaghetti in pot to cook.
- Add tomato sauce, salt and pepper to salmon and simmer on low, covered, about 10 minutes. Remove from heat and stir in cream.
- Drain spaghetti when done, and divide among plates. Top with portion of salmon sauce.
Kate Rodriguez - Kate became a freelance travel writer after years of drafting boring economic reports as a government trade analyst and business ...
Join the Conversation