Things An Likes

I’ve never been very into seafood.  Some people love it, but I always thought of seafood as having this oddly weird smell and texture.  Recently, however, Drew and I have been trying to limit the amount of meat in our diet and so I’ve started to cook more seafood for protein.  It’s important to us, though, that the seafood we eat is sustainable and caught in a way that limits the harm done to the environment so we’ve been trying to follow the recommendations from the Monterey Bay Aquarium.  I buy most of our meat from Whole Foods, even though it’s pricey, they have a good selection of local organic chicken, beef, and pork.  They also have fresh seafood, though you have to read the labels to see which are sustainably caught.  Last weekend, I bought some Wild Alaskan King Salmon.  I had never cooked salmon but this was I dare say one of the yummiest things I have ever made!  It was tender, moist, and so flavorful!  King salmon has much higher fat content than other kinds of salmon, and I did feel it was a bit too rich towards the end of my meal, so next time, I think I will try a different kind.

*the trick to keeping it moist and tender is to slow cook it under low heat conditions in the oven.  It will come out looking not really cooked, but take small knife, insert it into the fish and it should come out easily.

Slow Cooked Salmon
The recipe is so simple, I’m not even going to list the ingredients.  Take salmon fillets, sprinkle on salt and pepper and some brown sugar.  Cut up some onions, lay then on the pan and drizzle with some olive oil.  Then put fish on top of onions.  Bake in a 250 degree oven for 30 minutes or until a knife inserted comes out easily.  You can make this with basically whatever flavors you want, you can use oranges or sprinkle with lemon juice or soy sauce.