The Bristol Bay watershed is an area of importance for Alaska’s wildlife. In recent months there has been controversy over an enormous open pit mine, called the Pebble Project.
The area in question is in fact one of the worlds biggest spawning grounds for wild salmon. As many as 40 million fish can be found there in a season. The area is beautiful and pristine and has largely been untouched. However this may change. A Canadian company by the name of Northern Dynasty Ltd, reports finding one of the Worlds largest mineral deposits of gold, copper and molybdenum. They are planning to build a large open pit known as the pebble project, it would be 2 miles across and 2000 feet deep.
There are fears that the project would severely harm the fisheries. The group called Renewable Resources Coalition is opposed and is lobbying the government to stop the project. The group is currently organizing a fundraising ball this November.
The Pebble partnership states that it is working with the local communities and environmental groups to protect the areas wildlife. There’s no question though that it will indeed create wealth and jobs for the State of Alaska.
This debate has been featured in National as well as local newspapers and will surely continue. The Bristol bay area produces 30% of the wild salmon and is valued at $216 million. However the mine has an estimated value of $300 billion.
On a final note though, it is worth pointing out that wild salmon is a renewable resource.
This preparation can be used on a number of different fish types, as long as the meat is dense enough to stand up to grilling, and the flesh has enough oil to retain part of its own flavor.
1. Mix together all the ingredients after the salmon and pour into a shallow, non-reactive dish (like a glass casserole).
2. Marinate the fish for an hour or longer, turning it occasionally and scooping sauce over the top.
3. Grill over medium high heat until the salmon is just cooked through, but not dry. Serve immediately.
If you want the same tang but would rather pan-fry the fish, allow the fillet to drip-dry after marinating, then lightly dust with flour and pepper before tossing it into a hot skillet with olive oil and a small amount of butter. Cook on both sides until golden brown (but not longer than 10 minutes total per inch of thickness of fish).
One of my favorite ways to prepare salmon is to rub a zesty combination of spices into the fillet, let it sit to come to room temperature (and give the seasonings time to penetrate), pan fry the fish to create a crust, and then bake it until it’s cooked through - but only just.
This technique allows for a tremendous amount of leeway and creativity: I’ve done tenderloin seasonings - horseradish, mustard, thyme, and black pepper; I’ve used chili spice rubs with cumin and ground chipotles; crushed nuts or grated cheese can make a nice addition, as well.
This recipe uses a variety of Asian flavors to balance the richness of wild Alaskan salmon; it has just enough tang, and can be kicked up a few notches, for those who really like heat.
1. Preheat your oven to 375 degrees. Rinse the salmon fillet under cold running water, and dust it with salt.
2. Pour about a tablespoon and a half of Thai chili sauce over the surface of the fillet, and rub it in. This will create a sticky surface for your other seasonings to adhere to.
3. Sprinkle the fish with a healthy dose of 5 spice, along with a shake or two of cumin and a generous amount of freshly cracked black pepper. Drizzle with soy sauce, and set aside.
4. Heat a small amount of olive oil in an oven-proof skillet. Place the salmon skin-side-up into the skillet, searing the surface. When you can see the color of the fish changing on the cross-section of the fillet, flip the fish over. Shake soy sauce and a liberal squeeze of lime juice over the top and let cook for a couple of minutes.
5. Transfer the pan to the oven and bake until the fish is just cooked through. Baste periodically with lime juice to keep it moist.
Serve immediately with hot steamed rice and something fresh and green.
It’s official. Salmon is now a miracle food - or at least so say the diet specialists of pop-goddess and all-around diva Madonna. As a part of her new health program designed to take 12 years off her looks, Madonna will be embarking on a new diet and exercise regimen that will involve eating copious amounts of wild Alaskan salmon, drinking “Kabbalah” water, and spending a lot of time in cardio workouts.
The main reason why salmon fits the bill of “age-defying” supplements is its high levels of the beneficial oils found in cold water fish - Omega 3s, in particular, known as the “super-unsaturates.” Not only do these oils lower cholesterol and triglycerides, but they help skin retain moisture, which reduces facial wrinkles and keeps the surface warm and glowing. Salmon is also an excellent source of protein, and its inclusion as a long-term part of a healthy diet promotes the production of keratin, collagen, and melanin. It can also reduce inflammatory illnesses such as colitis, arthritis, and migraine headaches thousands of times more effectively than aspirin.
Salmon has been touted by stars and health experts alike, from Oprah to Jillian Michaels. Can one of the most powerful tips for beauty really be so simple? Apparently so.
This might well be the best salmon I’ve ever tasted.Yesterday was our wedding anniversary, and I wanted to make something special.Since I’m a fish-and-vegetarian and the primary cook in my household, my red meat-loving husband rarely gets to indulge his taste for steak.I promised him a filet mignon – my first! – but wanted to be able to save time and share flavors by using the same preparation for a chunk of fish.The result was outstanding, and I still can’t believe how simple it was. Traditional Bordelaise uses beef marrow and demiglace; since I don’t eat red meat, I had to improvise. I’m sure French sauciers would be horrified, but don’t tell - it was delicious. The fish can be prepared this way without the sauce, as well.
For the fish, you will need:
1 lb. fresh or thawed wild Alaskan salmon fillet – I used a gorgeous chunk of flash-frozen sockeye
1 T Dijon mustard
2 T kosher horseradish
fresh thyme
fresh rosemary
salt and pepper
olive oil
For the sauce, you will need:
1 c red wine
a splash of port
1 shallot, minced
a few sprigs of fresh thyme
a bay leaf
1 c broth (I used unsalted vegetable bouillon)
2 T butter
salt and pepper
1.Preheat the oven to 500.Rinse the fish under cold running water.Pour olive oil into your palm and rub it all over the fish.Set the fillet skin-side down on a sheet of plastic wrap, and then smear the Dijon and horseradish all over the top.
2.Finely chop the rosemary and thyme and coat the surface of the fish with the herbs.Shake salt over the top, and then cover in freshly cracked black pepper.Wrap the fish tightly in the plastic wrap and set it aside at room temperature for 30 minutes to an hour.
3.In a saucepan, combine the wine, port, shallot, thyme, and bay leaf.Simmer until the wine is nearly all evaporated.Remove the thyme and leaf, and stir in broth.Use only the amount of broth needed to equal the sauce you want; Bordelaise has a strong flavor, and you won’t need much. Set the sauce aside.
4.Cover the bottom of an ovenproof skillet with olive oil and heat to medium high.Unwrap the salmon and sear it skin-side up for a couple of minutes, so the crust seals in the natural juice of the fish.
5.Flip the fillet so that the skin side is down, and transfer the skillet to the oven.Bake at high heat for around 10 minutes, checking periodically for doneness.Cooking time will depend upon the thickness of the fillet; be careful not to over cook.Remove from heat and let rest while you finish the sauce.
6.Reheat the sauce and add butter.Whisk it all together, and finish with salt and pepper to taste.
7.When you serve the fish, it should slide easily off its skin onto a plate.Spoon the sauce directly onto warmed dishes beneath the salmon, and then drizzle it over the top.
I served this with garlic mashed potatoes, braised leeks with chantrelle mushrooms and spinach, and a dry Spanish red.Enjoy!
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