Fish To Fork The campaigning restaurant guide for people who want to eat fish – sustainably.
Seafood Watch Pocket Guide providing valuable information on best choices, good alternatives, and fish to avoid.
For this month’s 5 Star Foodie challenge, Sustainable Fish I decided to feature salmon, one of America’s most popular fishes, for its flavor and its health benefits; rich in omega 3.
When it comes to purchasing salmon, the sustainable choice is to buy wild Alaskan salmon. It’s caught from a healthy wild stock with sustainable methods, is free of contaminants, and avoids the problems with farmed salmon, which can not only pollute local waters near the farm but also be polluted themselves because of the fish meal they’re fed.
Wild caught salmon tastes incredible all on its own, but here is a recipe that gets you out using your grill, and enjoying the subtle hints of smoke from using cedar planks.
This dish makes an excellent entree for entertaining too. The peppery arugula pesto, and slow roasted tomatoes may be made ahead of time, which means you will have more time with your guests!
Wood Fired Salmon with Arugula Pesto and Tomato Confit
3 pounds large plum tomatoes, quartered lengthwise, seeds and membranes removed
4 large fresh thyme sprigs
3 garlic cloves, unpeeled
1/2 cup olive oil
1 teaspoon coarse sea salt
4 cups fresh arugula
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup olive oil
3 tablespoons toasted pine nuts
1/2 cup grated Parmesan cheese
2 (1 1/2-2 pounds) salmon fillets
2 cedar planks
For tomato confit:
Preheat oven to 300°F. Oil large rimmed baking sheet. Arrange tomatoes on baking sheet. Scatter thyme sprigs and garlic cloves over. Drizzle with 1/2 cup olive oil, then sprinkle with coarse sea salt. Bake tomatoes 45 minutes. Turn tomatoes over; continue to bake until tomatoes shrink slightly but are still plump and moist, about 1 hour longer. Cool completely. Peel off skins. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Combine arugula, garlic, salt, pepper, and olive oil in a food processor or blender. Blend until smooth. Add pine nuts and Parmesan cheese to mixture and blend until incorporated.
Makes 2 cups
Begin soaking cedar planks (fully submerged) in water at least 2 hours before using. Set grill to to medium-high heat. Place salmon on each of the cedar planks. Spoon half of the arugula pesto over each salmon fillet, spreading evenly over fish.
Place the cedar planks in the center of the hot grate. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Cut each salmon fillet into 4 portions. Using a spatula, separate the fish from the skin, lifting onto each plate. Top with tomato confit.