The Best of the Best: January 2010 (from Monterey Bay Aquarium Seafood Watch for more information go to http://www.seafoodwatch.org/)
- Albacore Tuna (troll-or pole-caught, from the U.S.or British Columbia)
- Freshwater Coho Salmon (farmed in tank systems,from the U.S.)
- Mussels (farmed)
- Oysters (farmed)
- Pacific Sardines (wild-caught)
- Pink Shrimp (wild-caught, from Oregon)
- Rainbow Trout (farmed)
- Salmon (wild-caught, from Alaska)
- Spot Prawns (wild-caught, from British Columbia)
Eating sustainable and healthy is not nearly as hard as some people might think.
Here is a super simeple recipe for a broiled salmon, make it a meal by serving it with some sauted greens or a grilled asparagus.
Grainy Mustard Crusted Salmon
1 ¼ lb Center-cut salmon fillets, cut into 4 portions
Salt and pepper, to taste
¼ cup Reduced-fat sour cream
2 tbsp Stone-ground mustard
2 tsp Lemon juice
1 tsp Lemon zest
Line a broiler pan or baking sheet with foil.
Place salmon pieces, skin-side down, on the prepared pan.
Season with salt and pepper.
Combine sour cream, mustard, lemon juice and lemon zest in a small bowl.
Spread evenly over the salmon.
Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes.
Serve with lemon wedges.
Per serving :
15 g Fat
89 mg Cholesterol
2 g Carbohydrates
29 g Protein
289 mg Sodium
550 mg Potassium