Seafood Specials: Great Recipes that Help Save Oceans
Recipes from NRDC's home cooks and a few of our chef friends help you take the guesswork out of serving a healthy, feel-good seafood meal.
Firecracker Salmon with Roasted Corn Medley
~ Melissa Bez, NRDC program assistant, Washington, D.C.
- 4 wild Alaskan salmon steaks (or fillets)
Note: Make sure the salmon is wild-caught from Alaska. Farmed salmon can contain PCBs and antibiotic residue. Salmon farming also pollutes the ocean, and escaped farmed fish can spread diseases to wild fish.
- For the Marinade:
- 1/4 cup peanut oil
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons chopped scallions
- 1 1/2 teaspoons brown sugar
- 1 clove garlic, minced
- 3/4 teaspoon grated fresh ginger
- 1/2 teaspoon red chili flakes (or more, to taste)
- 1/2 teaspoon sesame oil
- 1/8 teaspoon salt
- For the Corn Medley:
- 3/4 cup fresh corn kernels (about 1 ear)
- 1 apple, peeled and diced
- 1 tomato (orange or red), diced
- 2 yellow (sweet) chili peppers, seeded and diced
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tablespoon cilantro, chopped
- 1 tablespoon balsamic vinegar
- Red wine for deglazing
- Whisk together all ingredients for the marinade. Marinate the salmon for four to six hours.
- Grill for five minutes on each side over a medium flame.
- Roast corn in a skillet, without oil, for several minutes, stirring frequently.
- Add the apple and peppers along with balsamic vinegar, and continue stirring for several minutes more.
- Stir in the garlic and shallots; then add tomatoes and cilantro and cook, stirring occasionally, for several minutes.
- Deglaze pan with red wine and allow liquid to reduce down.
This is a favorite family recipe -- I'm not sure of the original source, but we found it in The Arizona Republic years back.
More Tasty (and Sustainable) Seafood Recipes
- Baja Fish Tacos with Cabbage Salsa
- Baked Halibut with Three Colored Peppers and Red Bliss and Fingerling Potatoes
- Buttermilk Fried Fresh Anchovies with Harissa
- Catfish Lafitte
- Chermoula Halibut with Red Quinoa, Edamame and Shell Bean Salad with Preserved Lemon Vinaigrette
- Firecracker Salmon with Roasted Corn Medley
- Grilled Fresh Sardines with Preserved Lemon Salsa Verde
- Honey Salmon
- Kerala-style Fried Fish
- Krissy T's Wild Salmon
- Pacific Cod Potpies with Dill Biscuit Crust
- Poached Alaskan Halibut, Sweet and Sour Golden and Red Beets, Citrus and Extra Virgin Olive Oil Emulsion
- Seared Farmed Striped Bass with Chive Whipped Potatoes, Truffle Vinaigrette and Hen of the Woods Mushrooms
- Sopa de Pescado
- Steamed Halibut on a Bed of Leeks and Carrots
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