A New Way to Seafood
(Family Features) Whether you’re celebrating a weekend meal with loved ones or simply looking for a way to bring your family to the table at the same time, seafood night can make dinnertime a special treat. Next time you plan to make fish the focus of your menu, it’s possible you’ll be enjoying the benefits of aquaculture, also known as seafood farming.
Fast becoming a leading source of seafood worldwide, aquaculture is similar to typical agriculture but with fish, shellfish and seaweeds. Farmed seafood can be raised and harvested in either fresh or seawater, where natural conditions are recreated.
Today, half of all seafood Americans eat annually is farm raised and the appetite is only growing. There are many reasons for this, but one is due to overfishing and destructive practices. About 33% of wild fish stocks have reached their biological limit and aquaculture helps meet the increasing demand for seafood.
However, not all seafood you find in the grocery aisles is the same. Despite industry advances, aquaculture still faces challenges with fraud, mislabeling and questionable conditions. That’s why it’s important to look for responsible seafood products that are labeled by a trusted certification process.
For example, the Aquaculture Stewardship Council is a non-profit certification program that has created and enforced the world’s strictest and highest standards for seafood farming since 2010. Today, it is transforming the seafood industry with a new level of certification for farmed seafood. This “new way to seafood” includes:
Seafood that can be traced all the way from the farm to the store, ensuring the seafood you buy is what it claims to beThe strictest combination of requirements to protect the environment, workers and communities on the farms where seafood is raisedImproving farmed seafood quality and safety, so you can enjoy the flavor of recipes like One-Pan Japanese Salmon with Sweet Potato, Salmon and Shrimp Coconut Curry and Royal Salmon with Romesco Sauce and Aioli
To find more information about the certification process, visit
NewWaytoSeafood.com
.
Royal Salmon with Romesco Sauce and Aioli
Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
Servings: 2
2 tablespoons olive oil, divided2 Atlantic Salmon MOWI Royal portionssalt, to tastepepper, to taste1 red pepper, cut into long strips2 cups small potatoes, cooked and cut in half1 teaspoon paprika1/2 teaspoon cayenne pepper1/2 cup garden peas1 tablespoon chopped tarragon
Romesco Sauce:
1/2 cup extra-virgin olive oil2 cloves garlic, smashed1/4 cup slivered almonds, toasted1/4 cup hazelnuts1 slice white bread, crust removed1 large roasted red pepper1/4 cup tomato puree1 teaspoon sherry vinegarsaltblack pepper
Aioli Sauce:
1 cup mayonnaise1-2 cloves garlic, crushed1 tablespoon olive oil1 lemon, zest and juicesaltwhite pepperlemon wedges, for garnishPreheat oven to 400 F.Place large skillet over medium-high heat and add 1 tablespoon olive oil. Season salmon portions with salt and pepper, to taste, and place skin sides down in pan. Cook 2-3 minutes until skin is crispy. Place on sheet pan, skin sides up, and bake 6-7 minutes. Remove from oven and let rest.In same skillet, add remaining olive oil then add peppers and potatoes. Cook 6-7 minutes until peppers soften and potatoes start to caramelize.Add paprika, cayenne and peas; stir and cook 2 minutes. Add tarragon.To make romesco sauce: In clean pan, heat olive oil and gently fry garlic, nuts and bread until toasted.In blender, process red pepper, tomato puree and vinegar until smooth. Add toasted nuts and bread; process to desired consistency.To make aioli: In bowl, whisk mayonnaise, garlic, olive oil, lemon zest and juice, salt and pepper.Place several spoonfuls of aioli on plate. Top with potatoes, peppers and salmon, skin side up. Top with romesco sauce.
Salmon and Shrimp Coconut Curry
Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
Servings: 2
2 pieces of MOWI Pure portions salmon1 cup wild rice1 tablespoon coconut oil1 clove garlic, sliced1/4 cup red onion, diced1cup pumpkin or butternut squash, diced1 tablespoon lemongrass, finely chopped1 1/2tablespoons red curry paste1/2 cup coconut milk1 tablespoon fish sauce1/4 cup tomatoes4 shrimp1 lime, quartered2-3 cilantro leaves, for garnishCut salmon into 1/2-inch cubes. Cook rice according to package instructions.In large skillet, heat coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; saute 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.Add coconut milk, fish sauce and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done.Serve with rice and lime quarters. Sprinkle with cilantro.
One-Pan Japanese Salmon with Sweet Potato
Servings: 2
Marinade:
1 tablespoon sesame oil1/4 cup tamarind sauce1/2 tablespoon Dijon mustard2 tablespoons sesame seeds1 tablespoon honey1 sweet potato, cut into rounds2 tablespoons coconut oil, divided1 tablespoon sesame seedssea salt8 spears broccolini2 salmon fillets (4 ounces each)brown rice, for servingPreheat oven to 400 F. Line tray with baking paper.To make marinade: In bowl, whisk sesame oil, tamarind sauce, Dijon mustard, sesame seeds and honey until combined.Place sweet potato on baking tray and drizzle with 1 tablespoon coconut oil. Toss to coat. Sprinkle with sesame seeds and sea salt. Roast 25 minutes.Remove tray from oven and add broccolini. Drizzle with remaining coconut oil and sea salt. Place salmon fillets in middle of tray and drizzle with marinade. Bake 12-15 minutes, or until cooked to desired doneness. Serve with brown rice.