Wednesday, September 29, 2010

Honey-Soy Broiled Salmon ~ The Genetically Altered Salmon Debate

Honey-Soy Broiled Salmon

I'm not going to pretend to be an expert on the genetically altered salmon issue, but from what I've read, here's a cliff note explanation...

There's a company in Massachusetts, AquAdvantage Salmon, who will soon begin marketing a genetically altered Atlantic Salmon if approved by the FDA. Injecting the Salmon with a gene from the ocean pout, an eel-like fish and a growth hormone from the Chinook salmon, the fish will grow twice as fast as a traditional Atlantic salmon.

Proponents: say it will provide a sustainable source of food for our ever growing population.

Opponents: agree if one of these genetically altered fish were to escape into the natural salmon population it would have catastrophic consequences.

SOURCE: For more information read: FDA considers approving genetically modified salmon for human consumption : The Washington Post

A salmon lover at heart...I'm 99.9% certain I fall into the opponent category.  I'm interested to know your thoughts. Help anyone who reads this become more informed!

Moving on.... here's a non-genetically modified fillet of Wild Pacific Salmon I came across at our local seafood monger. After all this heavy talk...I had to keep the rest of this light! Consider doubling or even tripling the sauce...especially if you're serving with jasmine rice. Delicious!

Would make a great Halloween Party themed dish (with the black sesame seeds).... add some dabs of bright red Sriracha Sauce or Chile Oil to the plate as well! 

Honey-Soy Broiled Salmon

Honey-Soy Broiled Salmon
courtesy EatingWell.com, FoodNetwork.com

INGREDIENTS:
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon toasted sesame seeds (see Tip) (I used black sesame seeds)

Directions:
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds. (I garnished with sprig of cilantro too.)

How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either. (*I find sometimes after cooking, the fish fillet just removes itself from the skin.)

To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

11 comments:

Cindy Ellison said...

Your photos are so sharp and beautiful! Salmon looks delicious. A couple of years ago I bought some black sesame seeds for a dish. Makes for an intersting appearance.

I am against "altering" our food supply! I have not bought chicken breasts in a long time, only chicken tenders. The breasts are so large, dry and tough to me. Remembering the chicken my grandmother used to fry, they were smaller and so much better than today's. Another great post tonight, your hard work is appreciated.

Andrea the Kitchen Witch said...

I, too, am opposed to the genetic modification of our food. I really do wish I liked salmon cause this looks incredible!! What great colors! Soy and honey are fab together, too. I'll have to use the sauce on some other protein I think :)

Joanne said...

I think that it's best not to mess with evolution. Let nature run its course, that kind of thing. Instead, people should grow more beans. Much cheaper solution.

This marinade for the salmon sounds delicious! I love these flavors together!

Katerina said...

Messing with nature may have uncontrollable consequences. I would prefer the fish to be a real fish, just like the cow to be a real cow etc. The more natural the better. Your salmon is making me drool. Perfect color.

Erin R. said...

I really hate the idea of genetically modified food. Sure the FDA approved it but how do we know what it is going to do not just to our kids but to their kids? I think we should just eat food the way it was born and leave it alone.
I'm going to have to try your recipe salmon is my daughter's favorite but I've never tried to cook it myself :)

The Food Hound said...

I am against genetically altered animals and animal products (don't really have enough pro/con info for plant foods). I agree-- why can't we let nature be nature and eat more sustainable plant foods? Salmon looks delicious :)

Miss Meat and Potatoes said...

I have to admit I went 'eek' when I first saw the title of your post but this recipe made me quickly forget about the whole scary issue. Love and adore these flavors. Thanks for sharing!

laurie said...

I love salmon and your recipe sounds too good not to try! Next time I buy some I plan on using it.


I don't like the idea of genetic modified food either!

Clint said...

I'm against genetic alteration---but!---I am FOR eating the stuff you're cookin' up!

Nirmala said...

I oppose genetic modification of food. Your salmon looks so yummy and simple. I'm going to bookmark this recipe too.

Karen said...

Genetically altered salmon?? Sounds kinda scary to me...
This dish, however, makes me very happy. It's beautiful! The flavors here are fantastic...yum!!