The title of this post is meant to be read in the same voice that Cameron does. Like this. Click…
I think it’s fair to say that I’ve never been busier. In my entire life. I’m writing this after working all day and then meeting at the studio for almost 4 hours. I am losing my mind. I need a hero.
Enter salmon. Glorious King Salmon. It’s making a comeback. It’s packed with fish oil that is high in Omega-3s. The American Heart Association has recommended people eat salmon at least twice per week. There’s research that shows consumption of EPA and DHA omega-3 fatty acids found in wild salmon may reduce the risk of coronary heart disease. And eating wild Salmon provides your body with at least 50% of the vitamin D your body needs in a given day.
Ohh salmon, you complete me.
Where is all of this fishy talk coming from? Well, on Saturday the crew and I were back at the Ferry Plaza Farmers Market to shoot our upcoming episode about sustainable fish. My first interviews of the day were with Hans and Heidi of H&H Fresh Fish Co. They are a husband and wife team who are selling their uber-fresh seafood at farmers markets all over the Bay Area. Heidi has an truly wonderful food blog that’s all about sustainable fish and freshness, with simple and delectable recipes to boot.
At the end of the shoot, after a very long day, I stopped by H&H again just before they were shutting down for the day. I only had a few dollars in my pocket, so I had my eye on the salmon bellies that were a mere $9.95 per pound. They’re the fatty and bony part of the salmon, akin to ribs. Good. The salmon had been caught just the day before, so I figured I couldn’t really go wrong. Hans pulled two bags from the ice and handed them to me, on the house. The perks of hosting! I asked him what to do with them and he divulged their favorite recipe – a little maple syrup, salt, pepper, olive oil and a quick trip under the broiler. That’s it. So simple. Hans insisted that the salmon would be perfect. And he was so right.
Maple King Salmon
dash of rice wine vinegar
dash of real maple syrup
wild salmon fillets
olive oil, to drizzle
salt and freshly ground black pepper, to taste
Combine first 2 ingredients in a small bowl.
Preheat grill or broiler. Place fish on grill rack or cookie sheet lined with parchment paper.
Sprinkle with sea salt and pepper and rub lightly with olive oil. Drizzle a bit of the vinegar and maple syrup mixture on top.
Depending on how much fish you have and how thick it is, cook until fish flakes easily when tested with a fork but is still pink or until desired degree of doneness, about 4 minutes per side. If grilling, baste occasionally with vinegar and syrup marinade. Remove fish from heat; sprinkle with salt and pepper. Serve with a fresh salad or sauteed greens and brown rice.