Fish, responsibly

April 6, 2010

For me, salmon falls on my food-like scale basically right in the middle between deviled eggs (which would be a zero) and lasagna (which would be a ten). It's always sort of been "meh" to me. So I kind of surprised myself when I picked out this recipe to try. Well, it wasn't that much of a surprise. It has noodles in it. And if there's anything that can sway me, it's a noodle.

And a (non-preachy) word on salmon, if you will. I actually used arctic char for this recipe. It's a close relative. Reason being, you ask? Well, I downloaded this Monteray Aquarium app for my phone that tells me which fish to avoid for environmental reasons. The store I shop at has little signs that say where the fish is from and how it's caught, because when you punch in "salmon" into the app, there are some you can eat and others that you shouldn't. My store had the responsible choice of salmon, but it was more expensive than the arctic char, so I went with that. I think its a little less "fishy" tasting than salmon, too. Now that I've downloaded the app, I feel like I really can't buy a not responsibly-fished fish. That's why I left you at the store, whole flat fish...sigh of sadness.

Honeyed char (or salmon) and noodles, from Donna Hay's Off the Shelf
Serves 2

10 oz. salmon or arctic char
1 tablespoon honey
salt and pepper
olive oil

1/4 cup chopped cilantro
1/4 cup chopped mint
1/4 cup chopped basil
splash olive oil
1 zucchini, shredded on a box grater

1 tablespoon lime juice
2 tablespoons soy sauce
2 tablespoons honey
6 ounces soba noodles

If your fish has skin on it, remove the skin. Cut the fish into 1 inch strips. Whisk the honey, salt and pepper in a flat bowl, then coat the fish on all sides with honey. Set aside.

Cook the soba noodles in boiling water until al dente. Rinse under cold water.

Whisk the lime juice, soy sauce and honey in a small bowl. 

Heat a splash of olive oil in each of two skillets (one being nonstick or cast iron, and the other being the biggest one you have). In the nonstick, sear the salmon until browned and carmellized on all sides, probably about 2-3 minutes total. In the second skillet, add the shredded zucchini until heated through, about a minute. Add the soba noodles and lime/soy/honey mixture and toss to combine. Turn off the heat and add all the chopped herbs.

Serve the fish atop the noodles, and give yourself 2 points for trying to eat responsibly raised food.