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
courtesy EatingWell.com, FoodNetwork.com
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)
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.