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Chef Rick Moonen Announced as True North Salmon's Ambassador

Chef Rick Moonen Announced as True North Salmon's Ambassador


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On March 15, everyone who is anyone in the restaurant and seafood industry gathered at the Seaport Convention Center for the Annual New England Seafood Expo.

In addition to the usual celebration of New England’s maritime bounty, as well as the growing call for awareness towards issues of sustainability and food security, this weekend also saw the announcement of Rick Moonen’s ambassadorship for True North Salmon. Hailing from New York, but now living and making a real splash in Las Vegas, as well as throughout the nation’s restaurant and seafood industries, Rick Moonen is the Chef and Owner of RMSeafood and the first chef to hold an ambassadorship with such a large scale sustainable fishing producer.

On Sunday evening, Coppa enoteca in the South End held an official launch event celebrating Chef Moonen and his new position as well as everything that both he and True North Salmon do for the health, integrity and flavor of Salmon.

In a brief, sit-down interview with Rick, he stressed the importance of knowing exactly where each and every ingredient on his menu comes from, how they are raised and transported from their natural grounds to his kitchens. This is what he bases his restaurant concept on, and the only way he feels confident in building lasting relations between himself and each and every one of his guests.

As ambassador for True North Salmon, he knows he can not only stand behind a product that has been healthfully and naturally raised, but more importantly, he knows that the food he is using in his daily menus, is being managed in such a way that generations to come will continue to enjoy fresh and delicious fish sources and that the environments and habitats his fish come from, are being dutifully and sustainably maintained.

As Chef Rick cooked up a sumptuous fennel and blood orange stuffed salmon for the guests, he could not stress enough the importance of integrity and awareness for everyone. ‘I feel as though I am on the tipping point’, he claimed. The tipping point of something that can, if managed properly, make a fundamental difference for us and for future generations.

In a parting remark, Rick said, ‘Nobody hugs the fish’. But with such a strong stamp on sustainable fish development and the continued drive to educating our diners, perhaps lives can be gained and most certainly enriched.


Chef Rick Moonen Announced as True North Salmon's Ambassador - Recipes

The dish will be offered as a special in the downstairs portion of RM Seafood July 15-31, priced at $32. Proceeds of the sale of this dish will benefit the Friends of the Fishermen Fund


SHRIMP FRA DIAVOLO

I like Lobster Fra Diavolo so much that I had to adapt the recipe for shrimp. The sauce is enriched with shrimp stock to compensate for all the flavor you would otherwise get from the lobster shells.


1 1/2 pounds extra-large (16-20 count) US wild caught Gulf Prawns in the shell

Coarse salt and freshly ground white pepper

3 tablespoons chopped garlic

1 teaspoon chopped fresh thyme leaves

1 teaspoon dried oregano, crumbled

1 teaspoon crushed red pepper

1 (28-ounce) can chopped tomatoes (or one 26-ounce box Pomì Chopped Tomatoes)

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh basil

Shell the shrimp - leave the tails on - and refrigerate them. You want the shells for the stock.

Heat a medium saucepan over medium-high heat. When the pan’s hot, add 1 tablespoon olive oil and the shrimp shells and sauté until the shells turn red, about 1 minute. Add the wine and water and bring to a boil. Reduce the heat and simmer the stock for 30 minutes.

Turn off the heat and let the stock sit for 30 minutes for the flavor to deepen.

Line a strainer with cheesecloth, set the strainer over a bowl, and pour in the stock. Lift up the corners of the cheesecloth and squeeze to make sure you extract all the liquid from the solids.

Heat a large (12-inch) skillet over high heat. When the pan’s hot, spoon in 2 tablespoons olive oil. Season the shrimp with salt and white pepper and add to the pan. Sauté, stirring, until the shrimp are curled and pink but not quite cooked through, about 2 minutes. Remove the shrimp with a slotted spoon and place in a bowl.

Reduce the heat to medium-high and add the onions to the skillet, along with the remaining 2 tablespoons olive oil. Sauté until the onions start to soften, about 2 minutes. Add the garlic, thyme, oregano, and crushed red pepper and sauté for 1 minute. Pour in the shrimp stock and bring it to a boil. Reduce to about 1/2 cup, scraping the bottom of the pan to dissolve any browned bits that may be there.

Add the tomatoes, season with salt and white pepper, and bring to a boil. Reduce the heat so the sauce is at an active simmer and cook for 10 minutes. Add the parsley, basil, and shrimp (with any juices in the bowl), cover, and turn off the heat.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to al dente.

Drain the pasta and add it to the sauce. Toss well. Divide the pasta and shrimp among four large plates and serve right away.

Recipe from FISH WITHOUT A DOUBT by Rick Moonen & Roy Finamore, copyright @ 2008. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.


Rick Moonen's Seafood Cioppino Recipe

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  • 4-7oz salmon portions
  • Coarse salt and freshly ground white pepper
  • Vegetable oil
  • Basic Bok Choy
  • Hoison Glaze
  • 2 tbsp hoisin sauce
  • 1/2 lime, juiced
  • 1 tsp honey
  • 1 small garlic clove, minced or put through a press
  • 1 tbsp fresh cilantro, minced
  • Coarse salt
    (Makes about 1/4 cup)
  • Coconut and Green Curry Sauce
  • 2 tbsp peanut or vegetable oil
  • 1 cup lemongrass, chopped
  • 1/4 cup ginger, chopped
  • 2 fresh kaffir lime leaves
  • 1 tbsp green curry paste
  • 1/2 cup dry white wine
  • 1 x 14-oz can coconut milk
  • Coarse salt
  • 1 tsp sugar
  • 1-2 tsp fresh lime juice
    (Makes about 1 cup)

  1. Hoisin Glaze
  2. Sweet, spicy and thick, hoisin sauce is often referred to as Chinese barbecue sauce or seafood sauce (though it’s made with soybeans). Here, I kick up the sweetness quotient by adding honey and thin the sauce with lime juice for a bit of tang.


Salmon Chilly Chili by Chef Rick Moonen and What You Missed at #NBWFF

See &ldquoTop Chef Masters&rdquo chef demonstrations by chefs Rick Bayless, Hubert Keller, and Rick Moonen talk with executive chefs from Orange County&rsquos best restaurants and savor tastes of their cuisine meet Shirley Chung, Brian Huskey, Brooke Williamson, and Louis Maldonado, finalists from Bravo&rsquos &ldquoTop Chef&ldquo participate in a Home Chef &ldquoTop Chef&rdquo challenge sip and learn from four Master Sommeliers in an unparalleled wine program taste wine varietals from around the world enjoy creative cocktails and spirits galore good times with friends and so much more! This is what you missed if you weren&rsquot part of the 2nd Annual Newport Beach Wine and Food Festival.

Chefs Rick Bayless, Hubert Keller, and Rick Moonen captivated guests with wit and finesse Red Peanut Mole, Braised Beef Cheeks, and Salmon Chilly Chili respectively.

Master Sommeliers Michael Jordan, Fred Dame, Sur Lucero and Thomas Price at Sunday&rsquos Pinot Noir Tasting panel.

In the two Grand Tasting Pavilions, 31 of Orange County&rsquos best restaurants (15 on Saturday and 16 on Sunday) and their executive chefs presented dazzling tastes of their cuisine with 200 boutique, &ldquocult&rdquo and world renowned wines pouring alongside to quench your thirst and expand your palate.

Cocktail culture was in full swing with an amazing array of creative concoctions and mini mixology demos. The &ldquoNewport Swizzle&rdquo with Cruzan white rum, lime, mint, and bitters evoked sexy island fun and a sweet chill designed for steamy days.

Mixing The Royal Warrant | Laphraoig, apple cider, lemon, club soda

On the opposite end of the pavilion guests were transported to the bonnie hills of Scotland with either a &ldquobig, peaty slap in the face&rdquo or one of three surprisingly refreshing savory Scotch cocktails in the Laphroaig lounge area.

Other spirits represented were Absolut Elyx, Duke Spirits, and Roca Patrón &ndash all with crazy good elixirs. Stella Artois satisfied beer lovers with a selection of beer samplings as well.

The Home Chef &ldquoTop Chef&rdquo Challenge was an exciting and interactive addition to the festival this year. Three volunteer competitors were picked from the audience and were challenged with preparing a dish from a mystery basket of ingredients.

It was exciting to see the enthusiasm of Shirley Chung, owner/chef at Twenty Eight and &ldquoTop Chef&rdquo Season 11 Finalist, cheering on her &ldquogirls&rdquo team (top), two of the contestants (including our friend Petey Hsieh) of the &ldquoboy&rsquos&rdquo team, and the winner of the challenge are pictured below.

A seafood lover and sustainable seafood advocate through and through, my favorite taste from the Top Chef Masters demonstrations was Chef Rick Moonen&lsquos Salmon Chilly Chili &ndash it had it all: vibrant color, complex flavors, textural interest, and perfectly prepared fresh, sustainably farmed True North salmon! Assisted by one of Orange County&rsquos favorite chefs, Alan Greeley, it was a witty and informative session.

For the home cook, the ingredient list may be a tad intimidating, but I can see a double-duty meal in this recipe using the chili as is or for a tostada, taco or omelet topping. Either way it was tailor-made for a warm SoCal day!


Grill Smoked True North Salmon with Boulanger Potatoes and Horseradish

Ingredients for curing and smoking the salmon:
• 3 cups Water
• Grated zest from 2 Lemons • 3 cloves garlic, peeled and sliced • 2 Large shallots, peeled and sliced • ¼ cup Kosher Salt • 2 Tbs Honey • ¼ cup fresh Dill, chopped • ¼ cup Parsley Stems • 4 6oz boneless filets of skin on TN Salmon • 1 Cup Mache or Watercress for garnish OR • 1 Bundle Fresh pencil Asparagus
Recipe:

  1. Place salmon in a non-reactive dish large enough to hold the filets in one layer.
  2. Mix the brine ingredients in a bowl to dissolve all of the solids and pour over the fish.
  3. Cover tightly and refrigerate 3-4 hours.
  4. Remove the filets from the brine and pat dry with paper towels.
  5. Place the salmon on a cooling rack, skin side up and dry in the refrigerator, uncovered for 2 hours.

The Charcoal
Hardwood charcoal, often called lump charcoal or charwood, is the way to go. Briquettes start out as sawdust, and they don’t generate the heat that hardwood does. I buy mine at the grocery store.
Lighting The Grill Use a chimney starter, and please don’t’ use lighter fluid, unless you want your fish to taste like gasoline. Stuff the bottom of the chimney with a couple of pieces of crumpled newspaper. Fill the starter with hardwood charcoal and set it in the grill (have the top grate to the side). Light the newspaper. Now you can just leave it alone until the coals at the top of the starter are covered with light gray ash. Carefully dump the hot coals onto one half of the grill. Feed the fire by putting on a few more chunks of charcoal on the hot coals and set the grate on the grill. Once the grate is really hot you’ll be ready for grilling.

Open the vent(s) in the bottom of the grill. Put a few smoking chips on the glowing coals and set the fish on the cool side of the grate (not over the coals). Put the cover on the grill, vents half closed to trap the smoke, and smoke the salmon for 7-8 minutes. The internal temperature will reach 450 degrees pretty quickly and there should be a fair amount of smoking going on. It won’t hurt if you bend down and blow into the lower vent, or fan it some, to increase the smoke from time to time. The fish should be just pink in the middle. Remove the fish and keep warm.

  1. In a shallow stainless pot over medium heat add the butter, onions, fresh thyme and garlic to sweat.
  2. Cook for two minutes to soften the vegetables.
  3. Add the potatoes and stir to coat with the cooked onions.
  4. Pour in the chicken stock and season with S&P.
  5. Bring to a light simmer and cook until the potatoes are just tender and the stock is reduced dry.
  6. Fold in the mustard and the sherry vinegar and cool off to room temperature.
  7. Warm up when ready to assemble the final plate.
  8. Toss with the chopped parsley.

To Pick Up:
Carefully remove the skin from the filet and grate fresh horseradish on top, garnish with a large dollop of salmon roe. Put a large dollop of the cream in the center of the plate and drag it to the side. Place the warm potato salad on the side of the plate. Garnish the cream with grilled asparagus or some hearty greens such as watercress or masche. Place garnished salmon fillet on top and enjoy.


Monday, December 22nd, 2014

Legendary hosts Bob Eubanks and Stephanie Edwards stop by Home & Family to talk about the upcoming 126th annual Tournament of Roses Parade. For over 30 years Bob and Stephanie have been hosting the Tournament of Roses Parade and share with Cristina and Mark some of their favorite stories. Each year, the parade has a theme and this year’s is “Inspirational Stories.” Each float will tell a story that will unfold like a chapter of a book. You can watch the 126th annual Tournament of Roses Parade on the Hallmark Channel on New Year’s Day at 11 ET/9 PT.

You can find out more about the Rose Parade at TournamentOfRoses.com

Chef Rick Moonen Cooks an Italian Dish

Chef Rick Moonen cooks up the Italian dish True North Salmon and Shellfish Cioppino. Rick talks about how he is Italian by proximity since he grew up in Queens and all of his neighbors were of Italian descent. Besides being delicious, one of the best things about Rick’s dish is that it can be paired with both red and white wine.

For more from recipes from Rick, visit RickMoonen.com

Kym Douglas Has Some Anti-Anxiety Tips

Beauty expert Kym Douglas is back and here to give you some tips on how to curb your holiday anxiety. When you are running from work to a party, Kym suggests a “skinny shirt” so you can layer your look without bunching up your shirt. If you are in a hurry and getting ready and get a deodorant stain on your little black dress, take a baby wipe and the stain disappears. Speaking of sweat, Kym has a shirt that doesn’t absorb sweat which is perfect for when you are at those parties and getting warm. You can also tweeze on the go with a Pluck n File.

Find out more about the products Kym talked about:

Dr. Deepak Chopra Talks About His New Book

Author and public speaker, Dr. Deepak Chopra opens up to Mark and Cristina about his new book, “The Future of God,” and gives advice on how to achieve self-awareness. Deepak talks about the benefits of meditation and how more people should embrace “peak experiences” which are moments you never forget. Deepak believes world peace can be achieved if we all open ourselves up to love.

Get more about Deepak and to purchase his latest book at DeepakChopra.com

Paige Hemmis Makes DIY Heating Pads

With the colder weather approaching, Lifestyle Design Expert Paige Hemmis shows you how to make a fragrant and comforting DIY heating pad. There is no need for a sewing machine and you can do the whole project for under five dollars!

The Harlem Globetrotters Stop By Home & Family

The famous basketball team, the Harlem Globetrotters stop by and show Mark and Cristina a few tricks with their basketballs. They also talk about the charity they have partnered with, World Vision’s Gift Catalog, which allows users to choose from over 100 life-saving products, including animals, to give people in need all over the world. Mark challenges the Globetrotters to a showdown with Kym, Cristina and Ken. The “judges” all agree Ken’s moves are the best!

For more information on the Harlem Globetrotters, visit their website

Find out how you can donate to World Vision by visiting their website

Maria Provenzano Makes Chocolate Peanut Butter Bon Bons

With just a few ingredients, Maria shows you how easy it is to make Chocolate Peanut Butter Bon Bons. Maria explains this was a holiday tradition going back to her childhood. The secret ingredient to the crunch factor is the Rice Krispies!


Is It Time to Reconsider Farmed Salmon?

Celebrity chef Rick Moonen was a champion of sustainable seafood long before it was cool. When swordfish stocks were in trouble more than a decade ago, he dove into the “Give Swordfish a Break” campaign and whisked the fish off his menu. Chilean sea bass? Poof. Gone. When wild salmon wasn’t in season, the chef would turn to sustainably farmed arctic char as a substitute.

Today there’s a notable change to his menu: It now proudly includes farmed salmon.

For many who care deeply about sustainable seafood, farmed salmon was likely their gateway fish. The issues surrounding it are easy to grasp, including antibiotic and pesticide use, disease, and sea lice infestations that don’t stay contained at the farm level but can negatively affect nearby wild species. And let’s not forget the granddaddy of all farmed salmon controversies: AquaBounty’s push to farm genetically modified salmon. Approvals for that are still lingering in FDA limbo.

These Tiny Fish May Cure Salmon Farming's Environmental Problem

For more than a decade, the fish has been the poster child for what ails aquaculture. For many seafood eaters, the story has been frozen there. Opinions have been solidified, in part, because the problems that have dogged farmed salmon’s reputation since the beginning largely exist today.

While it may not be a profound sea change, a definable turn has been happening in the farmed salmon industry over the last few years that Moonen and others say merits a closer look. Indeed, examples of change are plentiful.

Last month, the first farmed salmon to be approved by the Aquaculture Stewardship Council for responsible stewardship hit the North American market. If you’re familiar with the MSC certification logo carried by wild seafood, the ASC is doing similar standards certification for farmed salmon, with guidelines that took eight years to develop and include more than 150 measures that touch on the usual hot points: escape, feed, pollution. With ASC-certified farmed salmon starting to reach markets, it’s a sustainability label consumers can expect to see more of in the near future.

Another farmed salmon change worth noting belongs to Verlasso. The company is a partnership between DuPont and AquaChile and is working to find solutions to one of the industry’s most persistent problems—its dependency on forage fish used in salmon feed.

The fact is, we’ve over-farmed our land. We’ve overfished the most popular species. We’re going to need large scale, high quality, environmentally responsible solutions.

Rick Moonen

Verlasso is using genetic modification to combine an omega 3–producing algae and a yeast used to feed the salmon, reducing its reliance on forage fish. Its technology and transparency earned it a coveted “good alternative” from the Monterey Bay Aquarium’s Seafood Watch program—not the highest score of “best choice,” but the rating is nonetheless a first for an ocean-raised farmed salmon.

Other businesses are focused on the issue of escapes, including the costly solution of growing farmed Atlantic salmon in land-based pens. For some, like this Canadian company, it seems to be working.

There are salmon farms addressing sea lice concerns with creative solutions, ranging from “cleaner fish” that nibble lice off the skin of penned salmon to strategically placed strands of bivalves that scientists hope will filter sea lice larvae before they can grow enough to become a problem.

Other scientists, such as Thierry Chopin, a Canadian marine biologist at the University of New Brunswick, are working on creating entire ecosystems around salmon farms. It’s known as integrated multi-trophic aquaculture. The idea is to use a system of seaweeds to absorb nitrogen and phosphorus, and bivalves that filter the water. This kind of system takes advantage of what Chopin calls synergistic interactions. The result? Cleaner, healthier fish farms, with a bonus: increased food production. You have to admit, it sounds kind of awesome.

Not all problems that plague salmon farming have solutions on the horizon, which prevent farmed salmon from being embraced by sustainable seafood lovers. For one, it’s primarily a commodity product. Pick up a frozen fillet in a store and its label will tell you if it came from Scotland or Chile, but only rarely will you be privy to the name of the farm where it was raised or any specifics about the farm’s practices.

Escapes are still a frequent and troublesome occurrence. More than a quarter million fish were set free after a February storm walloped a salmon farm in Ireland. Several pens broke loose from the farm’s mooring, and whoosh, the fish were loose in the cold Atlantic Ocean. It was the biggest escape in Ireland’s history and a vivid reminder of why farmed salmon continues to have a less-than-shiny reputation.

Set-in-stone listings on environmental guides have added to farmed salmon’s tarnished reputation. Although Seafood Watch is expected to release its new report cards on farmed salmon in May or June, the fact is, those reports haven’t had a full, complete update since 2005. With only two exceptions, farmed salmon has remained squarely in the “red avoid” category—a long-standing blanket no-no for many eaters.

“If you go back 10 to 12 years, the red listing for farmed salmon was a shot across the bow to the farmed salmon industry,” says George Leonard, chief scientist at Ocean Conservancy. “And my sense is that message has been received. It shook the industry and brought them to the table.”

Peter Bridson, aquaculture research manager for Seafood Watch, is tight-lipped on whether or not the “red avoid” designation will stand when the new reports are published. But he did say that this time around, they’ll be broken up into major production regions: Norway, Chile, Scotland, and British Columbia, where most of the world’s farmed salmon is produced.

Big Ag: It’s Really Small, Sustainable Farms Making You Sick

“The science is changing,” Bridson says. “There’s better data availability, but it’s still difficult to pin down the impacts. It’s very important that we get it right.”

The problems, he says, vary by region. For example, worries over escapement—the number of fish that escape fisheries and spawn—are different in Norway or Scotland, where Atlantic salmon are the native species.

“It’s a very different set of potential impacts than if [escape] occurs in British Columbia or Chile, where it’s nonnative,” Bridson says. “In terms of pesticide use, we have new criteria now. Pesticide use is still a problem in Scotland, Norway, and Chile too, while British Columbia has relatively low levels of pesticide use. We’re still working on those reports.”

If we’re going to be purely practical about salmon, the fact is that there simply isn’t enough wild salmon in the world to feed everyone. Just this week came news that Alaska’s projected total salmon catch for 2014 could be half of last year’s. Meanwhile, we are eating three times as much farmed salmon as we were in the 1980s. Farmed salmon won’t be going away anytime soon—nor should it.

“A lot of [research and development] has been put into salmon, more than any other farmed fish,” says Paul Greenberg, author of Four Fish and the soon-to-be-released American Catch. “It’s a selectively bred stock, which is unusual in aquaculture. We know it really well, so to abandon it as a farmed animal seems like it’s a mistake, even though it’s carnivorous.”

The changes in the industry have been enough to convince Moonen not only to serve farmed salmon at his Las Vegas restaurant, but as of last month, he is the brand ambassador for True North Salmon Company, a farmed salmon brand within Cooke Aquaculture. It was a move that surprised many and disappointed activists like Don Staniford, director of the Global Alliance Against Industrial Aquaculture, who opposes farmed salmon and questions Cooke’s environmental track record.

Moonen says he didn’t make the decision lightly.

“I looked at the salmon's diets,” he says. “It’s farm-raised Atlantic salmon being raised in the Atlantic. The company fallows their pens and allows the environment to recover. They stock the pens using low density, so the salmon can swim more naturally, and the marine portion of their feed comes from byproducts.

“The fact is, we’ve over-farmed our land. We’ve over-fished the most popular species. We’re going to need large-scale, high-quality, environmentally responsible solutions,” he says. “Aquaculture has only really exploded over the last 30 years. The farmed salmon industry needs to come together like free-range chicken or grass-fed–beef folks.”

Ocean Conservancy’s Leonard says it’s important to remember that there’s a difference between green-lighting individual farms and the effects of a collective. Scale is the question, he says, and there are still legitimate concerns.

“It’s never going to be tilapia or catfish in terms of its environmental performance,” says Leonard. “But my feeling is, it really is time for consumers to reward the better actors but at the same time keep the pressure on industry laggards to improve. It’s about identifying who is doing it better and using market pressure to bring everyone else up.”

Greenberg agrees that is important but says debate over farmed salmon and whether or not it’s time to reconsider it may be missing more vital nuance.

“I think too often fish are compared to other fish,” he says. “A more interesting question is, What if your decision was between eating farmed salmon and feedlot beef? What would you choose?”

We'd love to hear your comments. Do you eat farmed salmon? Are you reconsidering it? If the choice came down to a commodity beef hamburger or a fillet of farmed salmon, which would score the coveted space on your dinner plate?


Deliciously Healthy Tandoori Salmon Bowl

Begin with the best wild, sustainably caught Alaskan Salmon delivered to your door!


For years, I&rsquove driven out of my way to fish markets and retailers who I trust to source sustainable fish &ndash it&rsquos important to me, plus the fresher the fish, the better it tastes. Then I met Stephanie Devine, owner of Seaforth Fish Company, a CSF (Community Supported Fishery) delivering wild, sustainable Alaskan seafood sourced directly from their independent fishermen partners.

The wild is fast becoming tamed and, as stewards of our environment, Seaforth Fish Company supports the preservation of wild seafood through sustainable harvesting and makes it possible for consumers to buy the best wild Alaskan salmon &ndash no driving or flying involved. Each month they deliver boxes of delicious, ethically produced Alaskan fish to their local Southern California CSF members. If you&rsquore not local they deliver to your door, too!

A Peruvian-inspired dish presented on a platter surrounded by a vibrant mixture of grilled bell pepper, chiles, onions and corn that&rsquos as gorgeous as it is delicious.

Seaforth&lsquos Sockeye Salmon comes primarily from Bristol Bay and is the gold standard of Alaskan Salmon. Bristol Bay produces more than 50% of the world&rsquos Sockeye Salmon. Sockeye Salmon gets its nickname, Red Salmon, from both the bright red color of the flesh as well as the bright red color of the fish itself when it goes upstream to spawn. Sockeye Salmon has a rich, full flavor and is suitable for any cooking method &ndash grilling, sautéing, poaching, roasting, steaming and smoking. Seaforth&rsquos Sockeye Salmon is packaged in fillets, pin boned, with skin on.

Coincidentally, I had met Chef Kevin of Bristol Bay Sockeye at the Opening Reception of IFBC (International Food Bloggers Conference) 2014 in Seattle where they were introducing attendees to their brand with a tantalizing appetizer which, because it was wild caught, sustainable salmon, sparked my interest in their brand. A lover of salmon from way back, not only for its status as a heart healthy protein but also for its delightful taste and versatility, the key that unlocked College Girl&rsquos early acceptance was my go-to kid-friendly recipe: a simple homemade teriyaki-style sauce brushed on prior to broiling or grilling. Baked, roasted, poached, grilled, or raw, this recipe and more favorites are right here, just type &ldquosalmon&rdquo in the search box, or click on one of the recipe links included below to get some ideas.

Salmon with Blueberry Balsamic &ndash easily the most popular salmon recipe on She&rsquos Cookin&rsquo.

Seaforth Fish Company specializes in Sockeye and Chinook (King) Salmon, Halibut, and Rockfish and is offering She&rsquos Cookin&rsquo readers 15% off your order of frozen-at-the-site wild Alaskan salmon with the code ShesCookin15 &ndash just click on the image below.

A trusted source for fish recipes is Fish Without A Doubt by Rick Moonen and Roy Finamore. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes with chapters on all the techniques of fish cookery&mdashfrom poaching to grilling to sautéing&mdashas this one. I bought my copy at the Newport Beach Wine and Food Festival following Rick Moonen&rsquos cooking demo &ndash afterwards he graciously held a book signing and posed for photo ops. Chef Moonen is a nationally known three-star seafood chef whose true passion is teaching home cooks and, once again, he will be among the chef talent at the 4th Annual Newport Beach Wine and Food Festival, September 29-October 1.


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  • Nobu's White Fish Sashimi with Dry Miso, Yellowtail Sashimi Jalapeno, Rock Shrimp Tempura with Creamy Spicy, Black Cod Butter Lettuce, Pork Belly with Sweet Anticucho and Spicy Tuna Roll
  • Nobu's robata grill
  • Scott Conant with Prime Bone-in Ribeye
  • Scott Conant
  • Scott Conant's Spaghetti with Clams
  • Spud Shots Food Truck Fireball Spud Shots & Southwest Spud Shots
  • Sunny Day by Jose Andres
  • Sunny Day by Jose Andres Tacos included Stewed Chayote Taco with Arbol Chile, Mushroom Taco in Salsa Pasilla Negro, Jose's Baked Potato, Sweet Corn with Mexican Crema, Refried Beans and Queso Fresco and Swiss Chard and Bean
  • UFC Flyweight Champion Demetrious (Mighty Mouse) Johnson & Jet Tila
  • Yusho's turkey leg
  • Brian Lhee, right, of Yusho fame

Guitars & Grills photos: Jeff Kravitz/FilmMagic all others: Amelinda B Lee]

It lasted three days, featured 70,000 square feet of grassy space, and took 25,600 man hours to build out Life Is Beautiful, the food and music festival that took over 15 city blocks in Downtown Las Vegas over the weekend. Festival attendees and staff walked between 30 and 35 miles during the event, and one couple was brave enough to propose and accept during The Flaming Lips' performance of "Do You Realize?" With 3,701 rubber ducks floating in the pool of the City Motel and 550 pounds of confetti showered on the crowd, the festival wrapped up with 90,000 guests attending. Here, a look at some of the best memories from the event.

1. José Andrés served up 1,350 tacos from three different types of grills in his solar kitchen. Andres spoke about bringing solar kitchens to developing countries like Haiti, opening a restaurant called Pwason Beni in Port-a-Prince and his desire to bring natural gas to every household around the world.

2. Jet Tila of Kuma Snow Cream says his Stir Market, a California take on the classic European food hall, opens in about two weeks in Los Angeles.

3. While he’s been on Cutthroat Culinary and Kitchen Inferno lately, Tila says he has a new show to announce in November He’s keeping mum on the concept.

4. Echo & Rig chef Sam Marvin roasted a whole lamb at Guitars & Grills, the kickoff event last Thursday for the festival.

5. BBD’s says they are choosing among three stand-alone and off-Strip locations for their first venture in Vegas. The pickle fries and steamed burgers from Ralph Perrazzo were pretty amazing.

6. Iron Chef Marc Forgione, who set up his booth next to brother Bryan Forgione’s Buddy V’s Ristorante at Grills & Guitars, would not confirm a rumor that he’s opening shop at the Grand Bazaar Shops in front of Bally’s Las Vegas. "To say I’m not looking would be a lie," is all he would confirm.

7. Forgione then promptly chatted with PR reps from Caesars Entertainment and it seemed as if he already knew them. Hmm.

8. Shawn McClain of Sage was disappointed that he had to leave Vegas for a wedding and miss the Foo Fighters on Sunday night. His octopus was one of the best dishes at Grills & Guitars.

9. Duff Goldman of Baltimore’s Charm City Cakes and Ace of Cakes wanted a huge fire for his banana Foster demo during Chefs on Stage, so he added Grand Marnier, Vegas rum and Everclear. His Creme Anglaise Ice Cream was made with liquid nitrogen.

10. Blue Ribbon sushi chef Toshi Ueki sliced and diced a 130-pound tuna during the festival. Insiders say chefs Bruce and Eric Bromberg, Jonathan Waxman, Marc Forgione and José Andrés, fed each other bits of tuna.

11. During his Chefs on Stage demonstration, Tila recorded a special message on his phone with his audience for his Cutthroat Kitchen co-star: "Hi, Alton Brown, we love you. From, Life is Beautiful."

12. Rx Boiler Room and RM Seafood chef Rick Moonen prepped a True North Salmon with pickled cucumbers and horseradish crème fraiche with a little help from singer Kimbra.

13. Scott Conant says that Wolfgang Puck and Daniel Boulud have been his culinary inspirations over the years.

14. And Infiniti. Kidding.

15. Conant served up a spice-crusted ribeye.

16. Cat Cora returned to Life Is Beautiful to make Basque-rubbed grilled lamb chops with a feta chimichurri on stage.

17. Perhaps one of the biggest complaints of the weekend was that guests couldn’t take drinks in or out of the Container Park, even though it was within the festival footprint.

18. Guests also couldn’t go out on the east side of the event to Atomic Liquors without getting a wristband from the Bunkhouse Saloon.

19. There were nine people at the Bunkhouse Saloon on Friday night at 6:30 p.m.

20. Atomic Liquors wanted to build a viewing platform so guests could at least see the Ambassador Stage. The city quashed that plan. Last year, Atomic was inside the festival footprint.

21. Nobu had one of the nicest food stands of the festival, serving sashimi, rock shrimp tempura, black code butter lettuce and pork belly as well as banana black sesame parfait and green tea parfait, both with a dulce de leche cremoso layer and rice crackers on top.

22. Hubert Keller of Fleur and Burger Bar made paella with ASTR.

23. Tila got on stage with UFC Flyweight Champion Demetrious "Mighty Mouse" Johnson and made two types of pad Thai. One was vegetarian since Johnson's wife doesn't eat meat.


Watch the video: True North - Truly Fresher Salmon (June 2022).


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