As we reach the end of another year of sustainably-caught Bristol Bay sockeye salmon courtesy of the good folks of Iliamna Fish, and plan for picking up two more shares in September down in Seattle, we definitely have enjoyed this small part of their amazing harvest.
This week I made an old favorite salmon dish after scoring some organic pine nuts (not as easy as it may seem to source), a bag of seriously delicious organic red grapes and arugula from my husband's co-op, along with some fresh thyme from the garden. It's a VERY easy dish, broiling the salmon and grapes with some olive oil, thyme and salt & pepper, and piling it on a bed of arugula with a homemade mustard vinaigrette and a healthy sprinkling of pine nuts. Boom. The grapes get nice and blistery and complement both the salmon and acidity of the dressing on the greens, that's as food-reviewer-y as I can get. It's good, y'all. Do it.
And remember, when you do fish, don't buy that shite at Costco or Safeway. "Fresh" doesn't mean shit and is not regulated...nor does it equal sustainable. "Local", by the way, does not equal sustainable or humanely harvested either. Do your homework, invest in the good stuff or don't eat it in the first place. It's our responsibility to actually use our brains when we eat, for the health of our communities and our planet.
"If we wipe out the fish, the oceans are going to die. If the oceans die, we die. We can't live on this planet with a dead ocean." ~ Paul Watson
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