Hemp-crusted Wild Alaskan Salmon, Yuzu-Ginger Glaze (and a call to action!)
Wild Alaskan sockeye salmon is pan-seared with hulled hemp seeds, then finished in a hot oven with a sauce of freshly-squeezed yuzu juice, organic tamari and fresh ginger, scallions and shichimi tōgarashi..
Hemp-crusted Wild Alaskan Salmon, Yuzu-Ginger Glaze
Adapted from a recipe by True Food Kitchen
For the Glaze
2 tablespoons freshly-squeezed yuzu juice
1 tablespoon raw palm sugar (to taste, optional)
1 tablespoon yuzu zest
1 tablespoon organic, traditionally fermented tamari
2-3 dashes ume plum vinegar (optional, balance against sugar if using)
1 teaspoon freshly-grated ginger
1/2 teaspoon shichimi togarashi
Put yuzu juice and sugar into a heavy-bottomed saucepan and bring to a low boil. Lower heat and simmer until reduced in volume by about a third or until thick enough to coat the back of a spoon. Add remaining ingredients (except scallions and coriander leaves), reduce heat to low and simmer 20 minutes.
Fresh wild Alaskan salmon fillets
Hulled hemp seeds to coat
Raw coconut oil
2 scallions, thinly sliced
1 tablespoon fresh coriander leaves, chopped
Coat salmon fillets with hemp seed then place in refrigerator for 30 minutes. Heat coconut oil in a heavy skillet over medium heat until shimmering, then place hemp-coated salmon in the hot oil, presentation side down.
Sauté until light golden brown then gently turn over and pour yuzu-ginger glaze over the top. Place pan with salmon in a 400 degree oven and roast until just done, about 8 minutes depending on thickness.
Transfer cooked fish to dinner plates, then add scrape pan juices into the yuzu-ginger glaze, add scallions and coriander leaves, stir and pour back over the salmon. Serve immediately.
From Red Gold
“The Bristol Bay region of Southwest Alaska is home to the Kvichak and Nushagak rivers, the two most prolific sockeye salmon runs left in the world. Foreign mining companies Northern Dynasty Minerals and Anglo American have partnered to propose development of what could be one of the world’s largest open-pit and underground mines at the headwaters of the two river systems. Mine backers claim the Pebble exploration site is the second largest combined deposit of copper, gold, and molybdenum ever discovered, and has an estimated value of more than $300 billion.
Despite promises of a clean project by officials, the accident-plagued history of hard rock mining has sparked deep concern from Alaskans who love and depend upon Bristol Bay’s incredible wild salmon fishery. Red Gold documents the growing unrest among Alaska Native, commercial, and sport-fishermen. It’s a portrait of a unique way of life that will not survive if the salmon don’t return with Bristol Bay’s tide...”
For More Information:
Red Gold Film
www.redgoldfilm.com
Trout Unlimited Alaska
www.savebristolbay.org
Why Wild
www.whywild.org
Renewable Resources Coalition
www.renewableresourcescoalition.org
Earthworks
www.earthworksaction.org
No Dirty Gold
www.nodirtygold.org
The Pebble Partnership
www.pebblepartnership.com
Anchorage Daily News
www.adn.com
Anchorage Daily News, Pebble Blog
http://community.adn.com/adn/blog/61223
Related Articles
- Fighting the Alaskan wilderness mine | Bobby Andrew and George Wilson Jr (guardian.co.uk)
- The end of the greatest American fishery? (salon.com)
- Jewelers Choose Salmon Over Gold (food.change.org)
Greenling – The Farmers’ Market Delivered
I’m pleased to announce that Mitch’s name (mitch***@gmail.com) was pulled from the virtual hat this morning as the winner of the $50 gift certificate from Greenling Organic Delivery!
Mitch, please email me with your address information and I’ll send you the card right away.
Thank you all for participating, and please be sure to check back soon for another giveaway!
This contest is now closed.
read on for a chance to win a $50 gift certificate..
With three major, year-around farmers’ markets offering a dizzying array of fresh fruits and vegetables, pastured meats, eggs, dairy, artisan cheeses, baked goods (and much, much more), there’s just no tastier place than Austin for the conscientious eater.
But what if you just can’t get to the market? Enter the organic delivery service.. from Austin, North to Georgetown and South to San Antonio, “if it’s available locally and is organically produced or sustainably raised”, chances are that Greenling Organic Delivery has you covered.
Started in 2005, Greenling offers goods from more than 100 farmers, producers and artisans to thousands of customers (including me!) every week. A member of Texas Organic Farmers & Gardeners Association and the Organic Trade Association, Greenling is a major contributor to the success of the sustainable food movement.
Here’s what Skip Connett of nearby Green Gate Farms has to say..
Neat, huh?
In appreciation, I’m giving away one $50 Gift Certificate, valid anywhere Greenling delivers. To enter your name in the drawing, simply verify your zipcode at Greenling’s website, then come back here and leave a brief comment about what good food means to you. Contest is open to Texas residents, 18 years old or over, with a mailing address in Greenling’s delivery area. I’ll draw one winner at random from the eligible entries one week from now.
Pretty Good Cheese for Most Normal People
“Pretty Good Cheese for Most Normal People” is the first line on the website of the Laurel Valley Creamery, a small, family-run operation in America’s heartland. “This farm became part of our family in 1947 when Nick’s grandparents moved here from Boone County, West Virginia. Betty and Fuzzy raised their four children, Rodney, Richard, Cathy and Christi here on the farm. They milked cows and raised food for both the cows and the family. Fuzzy and Betty made their living here on the farm; to say they worked hard is an understatement. Nick grew up on the farm working with his grandparents, parents, aunt and uncles. Fuzzy passed away in 1994 and the farm began to decline soon after. In 2001 we moved onto the farm in a care taking capacity and began hobby farming. In 2003 we purchased the farm from granny and in 2005 we began dairy farming, and in 2009 we began cheese making. We have in no way returned the farm to its former glory, but I hope we are well on the way.”
The Nolans are hoping to produce a feature-length documentary about what its like to try to carry on their family’s farming tradition and to help people renew their relationship with food production.
“From Grass to Cheese is a feature documentary that chronicles the ups and downs of a family-run dairy farm in Ohio during it’s first year of cheese production. From Grass to Cheese will tell the story of Nick and Celeste Nolan, their five children, and what it’s like to start up a family farm in the age of industrial agriculture..
..The current goal is to raise $28,000.00 to complete a feature-length documentary in 2011. This estimated budget would allow the filmmakers 1 to 2 trips per season to the farm (6-8 trips over a year), roughly 5 days per visit, during the first year of cheese production. The estimated budget for the film will help to cover costs including: rental gear, equipment purchases, gas, and in part, post production expenses such as editing, legal, promotions, and film festivals. Upon completion, the film will be sent to festivals and the filmmakers will seek DVD distribution. The film will also be distributed to farming/food advocates in order to spread the philosophies of community based farming..”
Slow Money Austin
*** FOR RELEASE 4/12/2010 ***
Former Odwalla & Sweet Leaf Tea CEOs Join Visionary Investors
& Fellow Food Entrepreneurs To Talk Slow Money, April 21 & April 22
Austin, TX — April 12, 2010 — This April, companion events redefine the value of a healthy Central Texas food system, and reassess the role risk capital plays in fueling its growth. Joining the conversation are leading investors, entrepreneurs and regional sustainable food advocates.
The April 21 Slow Money Austin Showcase, held in partnership with the Sustainable Food Center and the City of Austin, provides an afternoon-‐long program laying out the players, the issues and the opportunities involved in a healthy food system. With this event, Slow Money Austin brings together consumers, food businesses, civic leaders and investors to learn about the regional food chain, and explore funding alternatives essential to the continued growth of the regional food economy.
The following day, April 22, Slow Money Austin and nationally recognized Barr Mansion host a special Earth Day dinner prepared by the Dai Due Supper Club.
The dinner program combines a delectable exploration of the diverse, sustainably grown riches Central Texas has to offer with a continued dialog about funding growth in our region. In addition to a keynote presentation by Odwalla and Adina for Life founder Greg Steltenpohl.
At both events, made possible by underwriting sponsors Whole Foods Market and Barr Mansion, local food entrepreneurs embracing organic methods and focused on sustainability will discuss challenges and capital needs, suggesting myriad opportunities for investment and expansion. Presenters include food and beverage producers, distributors, restaurants, service providers and support businesses.
Collectively, these events and their participants present a complete picture of current local food enterprises, and a glimpse at what a more advanced, sustainable regional food system could look like.
For more information, please visit http://www.slowmoneyaustin.org
Join Us on April 21 & April 22!
Vote for your favorite Farmers’ Market, America!
No Farms No Food
The message is simple and couldn’t be more clear—America’s farms and ranches provide an unparalleled abundance of fresh, healthy and local food, but they are rapidly disappearing.
Eighty-six percent of America’s fruits and vegetables are grown near metro regions, where they are in the path of development. And every hour we lose 125 acres of farm and ranch land. That’s why supporting local food and farms is more important than ever!
Take action to support healthy farms, healthy farmland, and healthy communities
Tell Supermarkets, No More Fishy Business!
You can help save the oceans every time you go grocery shopping. Consumers buy half their seafood at supermarkets, yet most supermarkets don’t consider where the seafood they sell comes from or how it was caught. Destructive fishing practices and overfishing are two of the gravest threats facing our oceans, and experts predict if current trends continue, global fisheries will collapse in 50 40 years.
Take action – Flex your power as a consumer. Tell the largest U.S. supermarket retailers to adopt sustainable seafood policies, stop selling destructively fished seafood, and provide informative labeling so customers, like us, can choose the most sustainable seafood and avoid the most imperiled fish. Don’t delay, ocean protection starts with all of us.
