This is not really a recipe.It’s much more about making informed seafood choices, as you will see.
For our weekend breakfasts we:
Toast bread slices, spread with butter, pile on the smoked salmon on the side for Leandro.
Toast less bread, spread with butter, pile on the smoked salmon, a half teaspoon of finely chopped onion, and a half teaspoon of drained capers (drain well, as the caper juice will overpower the salmon) for me. You could also dollop on the sour cream or dab a bit of cream cheese.
What this really is is a chance to talk about selecting salmon.
Salmon is good for you because of those famous Omega-3 fatty acids. The Mayo Clinic (one of my favorite sources for reasonable medical information; very calming in hypochondriac or worried mom moments) talks about the benefits of eating fatty saltwater fish, especially salmon, in this article on Omega-3 in Fish.
I am including a link to an article on why not to eat salmon by PETA (People for the Ethical Treatment of Animals), but have to say, as someone who is not a vegetarian, ethical or otherwise, I found that the article simply convinced me that Wild Alaskan Salmon is the way to go, as farm-raised salmon sounds like it doesn’t eat or live the way I want my future dinner to.
And when it comes to taste and texture, again, Wild Alaskan wins hands-down. It is also a sustainable fishery, as far as I can tell. Feel free to point out any information sources that contradict this. There is a lot of confusing literature out there.
I do include some links that you might find helpful as you make your salmon choices,
Fresh or Frozen from The Daily Green – well you can read it and get more of a sense of the complicatedness of the matter, or read it and say, huh?
From Suite 101 – helping you to understand the life cycle of the salmon and making a case against farm-raised
Safe Seafood and Responsible Fisheries – an easy to read chart from the Environmental Defense Fund
Monterey Bay Aquarium Seafood Watch – printable wallet-sized responsbile fish buying guide.
And a final note: lox is different from smoked salmon in that lox is cured. It is part of the True New Yorker Test to know that. Not being Jewish is not an excuse. Neither is not reading to the end of my blog post!
You may also like this easy and beautiful Spanish tapas recipe: Smoked Salmon, Endives, and Capers