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.
Krissy T's Wild Salmon
~ Kim Ranney, NRDC online marketing and production associate, New York
- 1 pound wild Alaskan salmon
- 1 packet Goya seasoning for fish or store-bought salmon seasoning
- 1 teaspoon garlic salt
- Juice of one lemon
- 1/4 cup balsamic vinegar
- 1/4 cup sodium-free soy sauce
- 1 to 2 tablespoons mayonnaise
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.
- Combine lemon juice, vinegar and soy sauce for marinade.
- Rub salmon with seasoning and garlic salt, fork the salmon and pour marinade over it. Refrigerate for 20 to 30 minutes.
- Preheat broiler on low for 20 minutes.
- Broil salmon for 10 to 15 minutes, spooning marinade over it during cooking. If water is needed, add by 1/4 cup at a time to pan.
- After salmon is light pink outside, spread a thin layer of mayonnaise across the top and turn broiler to high. Broil until mayonnaise caramelizes. Add water to pan if needed and spoon marinade again over salmon.
Serves 2 to 3.
Serve hot. This dish is great with salad or broccoli and couscous.
I love this salmon dish because it reminds me of dinners with my former roommate, who is a fabulous cook and used to make this for us in our apartment in Astoria, Queens. I miss her home cookin'!
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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