It’s officially Summer. Time to get together your grilling essentials. Get your grill lit, get out on the deck, and start smokin’!
Salmon is a favorite in our house. It’s always on hand. What better way to start the grill season with a grilled salmon recipe.
Now, having gone organic with most of all the foods I consume or purchase, I have yet to purchase organic salmon. I do try to buy wild with no color added, again the word is try because that is getting harder and harder to find. I like the idea that the fish I eat have eaten a “natural” diet not being corn fed on a farm.
There seems to be some question regarding organic salmon. Apparently the USDA organic standard does not apply to fish. Some producers of fish are taking advantage of that and labeling the fish using a generic organic label, as opposed to the USDA label. The use of the term organic in conjunction with salmon is not in violation of USDA policy because there are no standards for salmon and because the USDA regulates only the use of the organic seal and, in the case of salmon, not the use of the word organic. In fact, there is no regulatory agency in the United States that sets organic standards for salmon.
It looks as though Europe has had these standards in place for about 5 years now, and yes, the organic salmon is farm raised. However, the farms are feeding the salmon fish meal containing the trimmings of fish fit for human consumption rather than industrial fish meal. The use of pesticides to treat sea lice is strongly restricted; the synthetic pigment is prohibited. All organic aquaculture operations are inspected at least once a year.
My opinion after reading stays the same. I will continue to buy wild with no color added when possible. Bottom line, organic salmon in the U.S., there is no such thing!
Read more on the articles I read at Grinning Planet , puresalmon.org and Organic Consumers Association
Grilled Glazed-Salmon Sandwiches
Adapted from Food & Wine June 2010
4 6-ounce salmon fillets (skinless)
1/3 cup organic spicy brown mustard
4 tablespoons organic honey
4 organic French style sandwich rolls
4 leaves organic rainbow chard
4 slices organic ham (or bacon would be great too)
1/2 organic apple (any type is fine, I used Fuji)
organic olive or vegetable oil for rubbing
sea salt and fresh ground pepper
Light a grill, charcoal or gas.
In a small bowl mix the honey and mustard together. Rub the salmon with oil and season with salt and pepper.
Grill the salmon over medium heat about 3 minutes each side. Spread about 1 teaspoon of the mustard glaze on each salmon fillet and turn. Grill an additional 1-2 minutes, turn and do the same to the other side. Put the ham slices on the grill just to warm. Reserve the remaining glaze for the rolls and serving on the side.
Split the rolls, butter and toast them on the grill for 1-2 minutes. Spread remaining glaze on the rolls and top with warmed ham. Place a leaf of chard on the ham and top with the salmon and 3 slices of apple.
Close the sandwiches and serve sliced in two for easy handling.
Serve with marinated garbanzo beans.
1 cup cooked garbanzo beans
3-4 tablespoons balsamic vinegar
Mix together and place in airtight container in refrigerator at least 30 minutes.
Posted 26th June 2010 by Chantel Beauregard
About the Author: Chantel Beauregard
