|Omari at “Walk Now for Autism Speaks” in Washington, D.C.|
When I read Parnell’s recipe, which features cod, not salmon, I was a bit intimidated. As much as I cook fish, I’ve yet to avoid overcooking cod (I’m open to advice on how to cook cod perfectly). Later as I shopped for fish, I was smitten by the salmon at Wegman’s market. Not only were the cuts gorgeous, but they were from “organic,” farm-raised salmon from Ireland’s Bantry Bay. Now I ask myself, is getting salmon from Ireland a sustainable move on my part? The salmon had to make its way here by plane and, well, planes use gasoline. Besides that, how can salmon be organic? The USDA is still considering standards for organic seafood, so I had to wonder about that too.
Attempting to eat sustainable seafood is, at this point, still a challenge. Much of the seafood in the average supermarket does not reveal exactly where the seafood in their cases came from or how it was caught. What’s important, I think, is making an informed choice at the seafood counter. (Click here for helpful apps that can help you shop for the most sustainable fish.)
Recipe: Poached Salmon with Stoneground Mustard Sauce (Serves 3-4)
(Adapted from Fisch mit Senfsosse (Fish with Mustard Sauce) by Helga Farnell)
- Pour broth into a wide, deep skillet or braising pan. Add the lemon, onion, bay leaves, carrot, and peppercorns. Bring ingredients to boil.
- Place fish fillets in one layer in the liquid and immediately reduce heat to low. Cover the pot and allow fish to simmer for 10 minutes or until fish flakes easily with a fork.
- Save 1 cup of the cooking liquid for the Mustard Sauce.
- In a medium saucepan, heat olive oil on medium-low heat. Sprinkle in flour gradually (1/2 teaspoon at a time), stirring after each addition.
- Pour in liquid from fish and stir with a whisk or fork until any lumps in the flour disappear. Add mustard, salt, sugar and stir until smooth.
- Remove from heat and add the Half and Half or light cream. Sauce should be creamy and easy to pour. If it seems too thick, add another tablespoon of the Half and Half or cream.
- Garnish with parsley and chive blossoms. Serve warm.