June 29th, 2010

Salmon, salmon everywhere…

Anyone who knows me knows that my first and true love is salmon. I love salmon sushi, salmon pasta, salmon mousse; if it’s made out of salmon, I love it. One of my favorite salmon recipes is my family’s poached salmon which, I kid you not, has three ingredients. I’ll get to that in a minute, but first the not-so-tasty topic of GMO’s. The FDA will soon decide on whether to approve the sale of salmon which has been genetically altered to grow twice as fast as it normally would. nytimes.com has a great article on the topic, and I can’t speak intelligently on the issues of food politics or scientific modification of organisms. The question I would like to pose is much more basic – should we eat this stuff? I love salmon (clearly) and I’m all for inexpensive, healthy food, and theoretically, creating more salmon would lower its price. But should we be altering other living creatures on a genetic level? We’ve been altering plants for years (40% of american corn is genetically modified – The World According to Monsanto), is that more okay than altering fish? I have never walked up to my grocer and asked if any of the produce I was buying was a GMO. Have I helped support an industry that has modified food, and therefore encouraged it to move on to animals? These aren’t questions that can be answered in a blog, but they are questions we should be asking ourselves. We, hopefully, ask our doctors and our pharmacists questions before we put lab-created medicine in our bodies. Why don’t we do the same thing with the food we eat every single day?

Even after all of that, I could still go for some lox. If you are able to get non-farm raised, wild salmon, try my family’s poached salmon recipe, it may be the simplest thing you’ve ever made.

Poached Salmon

Ingredients

1 small salmon fillet

2 Tablespoons fat free mayonnaise

1 Tablespoon dill

Preheat the oven to 375 degrees. Put salmon in a glass baking dish. Spread mayonnaise on top of the fillet, and sprinkle dill to cover the mayonnaise. Fill the baking dish with approx. 1/4 inch of water, and cover with aluminum foil. Put in oven and cook for about 15 minutes. Remove from oven and enjoy!

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