Makes 4 Servings
Hands-On Time: 10 Minutes
Total Preparation Time: 20 Minutes
Rice with fresh herbs
Sugar snap peas tossed with toasted sesame seeds
1/3 c sour cream or low fat or full fat yogurt (I like the Greek-style)
1 1/2 t prepared English mustard (preferably Colman’s)
1/2 t packed light brown sugar
35 to 40 wasabi rice crackers (Kame is a good brand)
Four 6 oz pieces center cut salmon fillet, skin removed
Preheat the oven to 400°F. Combine the sour cream, mustard and brown sugar. Coarsely crush the rice crackers (about 1 cup).
Season the salmon on all sides with salt. Arrange the pieces in one layer in a shallow baking pan, skinned side down. Spread the top of each piece with the sour cream mixture and top with some of the crushed crackers. Bake the salmon for 10 to 12 minutes, or until barely cooked through, and serve right away.
Most Atlantic salmon are farm raised while most Pacific salmon are wild caught. Although farmed salmon outnumber wild salmon 85 to 1 in US markets, only wild-caught salmon from Alaska is certified as sustainable by The Marine Stewardship Council and is considered the best choice when purchasing salmon. Wild-caught salmon from California, Washington, and Oregon are just considered a good choice, better than farm-raised salmon, but some species have been placed on the Endangered Species list due to (but not limited to) loss of habitat and over fishing.
For information about sustainable seafood choices go to www.montereybayaquarium.org click on “Save the Oceans” and then “Seafood Watch”. You might even want to print out an up-to-date, wallet size guide to take with you when you go to the fish store or supermarket.