Sustainable Seafood, Sriracha & Honey Glazed Salmon

For me the ocean represents a memory of childhood and some sort of deep rooted connection to my family. Its a bond with my great-grandfather who was a lobsterman, as well as my grandmother and great-grandmother. Although I've never met them I feel that in some way my love of the ocean connects me to all of the family I've never known. Its a personal connection through culture, its a desire to feel connected. 

During my time in Maine, many of my classmates families were still fisherman. Seafood and Lobsters especially are as important to Maine as potatoes are to Idaho. Many regions have economies that thrive solely because of seafood. As we've seen in the Gulf-Coast an impact on seafood only means one thing for their society. Devastation. What would happen if seafood ceased to exist entirely? It may sound silly, but there is a limit. The earths bounty is not limitless, without observing what we take things may no longer continue to exist.  We can over fish species into extinction. What would this do for the culture and economy of places that rely so heavily on these natural resources? Do most people think about where their food comes from, or what impact it has? Its easy to forget where so many things actually come from. Especially so when its pleasantly displayed in a well lit case, or when its on sale and your on a budget. Generally speaking my seafood choices are not abundant. Although we've recently had better supermarkets and more seafood markets appear I typically rely on a few standards that are almost always acceptable choices. Wild Salmon, Crab, Tuna, shrimp and sometimes clams.

Its important to share this story with our children and others so that future generations continue to have the opportunity to appreciate the ocean and what it has to offer. The world and our oceans only have so much to give. Fishing causes a huge amount of impact and its important to watch what you eat. Without care the damage will be irreversible. Irresponsible fishing not only deteriorates the population of the fish caught but it also often kills other species of ocean life that becomes trapped in nets.

You can download a printable pocket guide or you can download a printable application for your iPhone.

For this dinner I was able to utilize a packaged salmon I had in my freezer. One of my first seafood transitions for me was no longer purchasing farm raised salmon and solely relying on wild Alaskan salmon. Although there is a cost difference I still have the convenience of freezing multiple portions. Its a healthy way to be able to have fresh fish on hand at any time of the year. 

If you would like it sweeter or less spicy you can add 1 part (1/4 cup) jam such as mango, apricot or marmalade. 

1/4 cup sriracha

1/4 cup honey

salt and pepper

4 salmon fillets 

2 teaspoons canola oil

2-3 tablespoons butter 

Place a saute pan over medium high heat. Get the pan nice and hot, it should be smoking. You want the pan very hot so the fish will not stick. Place canola oil and half of the butter into the pan. Place fillets skin side down (if they have skin) and cook approximately 3 minutes (depending on size). Carefully flip the fish over and cook on the opposite side approximately 2 minutes. Glaze liberally and serve warm.

buttered tri-color cous cous

Roasted Curried Veg, (same as the cauliflower recipe except with mixed veggies)