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Ethical Fish Purchasing, and a Recipe for Honey Mustard Salmon

July 28, 2010

A few years ago when we visited my favorite fish restaurant Hook, we received a pamphlet from the Blue Ocean Institute on “Ocean Friendly Seafood.” The institute highlights which types of fish are environmentally safe, plentiful in bounty, and healthful options. They also explain why it is better to get a fish farmed or wild, and it depends on the species, as well as the location. The pocket guide can fit in your wallet, which allows you to take it to the grocery store or any restaurant (you can order a free one!).

We tend to be frugal when it comes to buying fish. About once a week, I go to the grocery store and purchase 1lb of whatever is on sale, usually amounting to $5. However, we don’t sacrifice quality, which means we buy our fish at Harris Teeter (instead of the cheaper grocery stores) and I still follow the Blue Ocean Institute’s guidelines. Some weeks, this means tilapia and other weeks I am lucky and it is wild Alaskan salmon. This was one of those lucky weeks…

Honey Mustard Salmon

  • 3 tb honey
  • 2 tb dijon mustard
  • 1 shallot chopped
  • 2 cloves of garlic minced
  • Juice from 1 whole lemon
  • 1/4 tspn of Kosher salt
  • Ground pepper
  • 1 lb of salmon
  • Foil **


1. Preheat the oven to 375

2. Combine honey, mustard, shallot, garlic, lemon, salt and pepper. Whisk together.

3. Lay to pieces of foil over a baking sheet, and place the salmon on top.

4. Pour the honey mustard mixture on the salmon, and fold the foil over and close.

5. Cook for 30 minutes, the salmon is done when it gently flakes.

** I tend to cook fish and veggies in foil often. It makes for super easy clean up and also locks the juices and flavor in the fish.

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