Introducing the one, the only, Nicole Gaffney! She says it all right here:
When Emma asked me to participate in the #10days10ways campaign for Bristol Bay Wild Sockeye Salmon, I jumped on board immediately. Helping out my home girl Emma AND spreading the word about sustainable seafood?! You KNOW I’m in!
As your Star De La Mar and the self-appointed ambassador for Coastal Cuisine, it is my duty to spread the gospel about sustainability in the sea.
Years ago, we took what we pleased from the ocean without a care in the world. After all, it’s huge! And we assumed its bounty would last forever. But as time went on, the overfishing of certain species and destructive fishing methods lead to the massive exploitation and damage of our ocean’s ecosystem.
Yikes! So… now what?
Well, the damage has been done. But that doesn’t mean we need to avoid seafood all together forever. No way! You see, supporting sustainable seafood really comes down to just making educated, responsible choices. Oftentimes it’s not the fish itself that matters, but where in fact it came from.
There are plenty of folks out there still catching fish in less than environmentally friendly ways. But luckily, more and more fisheries are adapting to do it the right way in order to keep our ocean producing for generations to come. The Monterey Bay Aquarium puts out a yearly sustainable seafood guide so you can always keep track of the best choices to make.
Sustainable seafood is sourced in a way that minimizes environmental impact and preserves coastal ecosystems. The fishermen over in Bristol Bay, Alaska, have been doing it right for centuries. But, the impacts of the proposed Pebble Mine would be incredibly damaging to not only the salmon population, but to the local economy and the bellies it feeds.
As an east coast girl who lives off of seafood from my own back yard, getting to enjoy the rich, flavorful meat of Bristol Bay Sockeye Salmon is a real seasonal treat.
The health and vitality of our ocean has a massive effect on our environment as a whole. Please join me in helping to protect the world’s largest sockeye salmon fishery: Submit your comments to the EPA before Friday Sept 19th midnight EST! That’s TONIGHT!
- Soy sauce - 1/2 cup
- Water - 1/2 cup
- Sugar - 1/2 cup
- Sesame seeds - 1 cup (half black and half white)
- Sockeye Salmon Fillets - 4 (6-8 ounces each), skin removed
- Salt - 1 teaspoon
- Dijon mustard - 1/2 cup
- Vegetable oil - 2 tablespoons
- Scallions - 3, green tops only, sliced thinly on a bias
- Combine the first three ingredients in a medium saucepan and bring to a boil. Reduce the heat and let simmer for about 20 minutes until the liquid reduces by half and becomes syrupy. Pour into a bowl and set aside to cool.
- Pour the sesame seeds onto a large plate or pan. Pat the salmon dry and season with salt. Take one salmon filet at a time, and spread each side with about a tablespoon of mustard. Then press it into the sesame seeds to evenly coat each side. Set aside and repeat with the remaining fish.
- Heat the oil in a large cast iron or nonstick skillet, about medium-high heat. When the oil is shimmering and hot, carefully place each filet in the pan. It’s important not to overcrowd the pan, so if it doesn’t look like they will all comfortably fit, do it in batches. Cook for about 2 minutes, then carefully flip it over to the other side. Cook for one more minute (two if you prefer it well done) and remove from the pan.
- Drizzle with the sweet soy glaze and sprinkle with scallions. Serve with steamed baby bok choy and rice if desired.
- * Store extra soy glaze in an airtight container in the refrigerator for up to a month.