Wednesday, June 11, 2008
Grilled Wild Chinook Salmon with Balsamic Reduction Glaze
Our friends at PD have a great fish counter. Tonight was exceptional - it took about 20 minutes to decide what to take home! We finally decided on Wild Chinook Salmon. It's not on my "best choices" list from Ocean's Alive but it also isn't on the list of worst choices, so I could only assume it was neutral. For anyone who cares about eco-friendly fish choices (at least relatively speaking), I strongly recommend the Ocean's Alive website at www.oceansalive.org (see "Pocket Seafood Selector" for a mini printable guide, I keep one in my wallet at all times). The information on this site is comprehensive, easy to use and read. Fish are rated for environmental contaminants (e.g., PCBs, mercury etc.) as well as use of sustainable fishing practices (for both the fish and the environement). It's a fantastic site that has amazing, eye-opening information. Check it out!
The Chinook turned out to be a good choice. Yay! I grilled it simply with kosher salt and pepper and drizzled with a balsamic vinegar reduction. Salmon was served with snap peas and corn on the cob that was par-steamed then grilled to finish. Not too shabby for a Wednesday.