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Old 08-18-2015, 04:33 PM   #21
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Originally Posted by GotGarlic View Post
Agree with the princess ��

This site has an app where you can search for safe and sustainable seafood: Seafood Recommendations from the Seafood Watch Program at the Monterey Bay Aquarium

You can also search on the website or print out a wallet card for your region.
You beat me to it. I use that app and like it.

The answer to how sustainable is wild salmon can be tricky. It probably depends on wild from where and what species.
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Old 08-18-2015, 04:35 PM   #22
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I use that app all the time too.
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Old 08-18-2015, 07:04 PM   #23
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Thank you. The answer from two reliable sources, and so fast!
You are very welcome. You know, we are just show-offs.
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Old 08-18-2015, 08:09 PM   #24
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You are very welcome. You know, we are just show-offs.
I know you are, but what am I?!
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Old 08-19-2015, 01:18 AM   #25
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I know you are, but what am I?!
B-R-A-T...good thing I like brats!

Have a possible wild salmon and asparagus meal coming up tomorrow. All this talk of fish has started a yearning.
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Old 08-20-2015, 11:50 AM   #26
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LP, I tried your recipe 2 weeks ago and it came out so wonderful! I have another fillet to cook again this week. Since DH's heart problems we're trying to eat more fish which is something my mom never cooked a lot of (I only remember having fish sticks or creamed mackerel on toast). So simple and so good!
Glad you liked it, Jabbur. I do one of these about every 10 days or so as fish is the one thing I seem to be able to tolerate on a regular basis and salmon is the best. One large filet lasts us awhile with a main meal and then a lot of salads and sandwiches!
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Old 09-27-2015, 12:45 PM   #27
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I like to add butter and garlic. This is a very good way to bake salmon.
Hi Roxanne! My mother used lots of butter when doing her salmon. Unfortunately I have to stay away from dairy and certain fats. The lemon covering the salmon keeps it very moist and flavourful without adding fat.
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Old 09-29-2015, 07:24 PM   #28
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Salmon fat is so good one does not need butter.
I like the idea of adding dill to cover the salmon
and will try that next time.

Yes, the wild salmon are doing fine. Last year there
were so many coho returning to the Kalama hatchery
and they were producing so many smolts the state
dumped 100,000 smolts into Riffe Lake where they
will become kokanee. Many other lakes received fish,
too.
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LP's Baked Salmon 1 large salmon fillet (with or without skin) 2 lemons Fresh (minced fine) or dried dill salt & fresh cracked pepper to taste Put salmon skin side down (if there is any) on a shallow baking pan. I like to use parchment paper as a liner but foil or just the pan will do fine. Zest or grate one lemon and add the zest to the dill; sprinkle over the surface of the fillet. Use salt and pepper to taste. Thinly slice the lemons and cover the whole surface of the fillet. Bake until opaque and flaky, about 20 - 30 minutes at 350 F depending on thickness. The parchment and lemon help to keep all moisture and flavour in. 3 stars 1 reviews
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