Originally published in ELF Magazine
Love buying produce that’s sustainably grown but not sure how to navigate the waters when it comes to the fish you put on your family’s plates? The Monadnock Food Co-op is here to throw you a line and help!
Ask Matt, Ryan, Russell and the whole crew at our co-op’s Meat & Seafood department about the sustainable fish choices we offer. We can help you identify aquaculture farms that use filtration systems and feed their fish natural foods — so the surrounding waters aren’t polluted. For wild-caught fish, choose fisheries that use hook-and-line fishing, trap fishing, and longlining methods, rather than trawling.
Also, use the Monterey Bay Aquarium’s ocean-friendly seafood recommendations to help you choose what types of fish to purchase and what to avoid. They offer a Seafood Watch app and printable pocket-sized guides to help you identify best choices, good alternatives and what to avoid.
For “fintastic” one-day-only savings on fish, check out our Seafood Fest on Friday, August 30, 2019 from 7 a.m. – 9 p.m. Our Hot Bar will offer a marine theme for the day and we’ll offer a free raffle, too. Come “sea” what all the fuss is about!
Grilled Wild Coho Salmon Salad with Tzatziki-Feta Dressing
This refreshing salad is made even more so with homemade yogurt-cucumber dressing.
1 16-ounce wild Coho salmon fillet, skin on
1 tablespoon olive oil
Salt and freshly ground black pepper
1/4 pound carrots, peeled and sliced into matchsticks
1 1/2 cups (about 1/4 of a large head) red cabbage, shredded
1/2 pint cherry tomatoes, halved
1/2 cup fresh or frozen corn kernels
1/4 cup kalamata olives, halved (optional)
5 ounces mixed greens
1/2 large cucumber, seeded and diced
6 ounces plain yogurt
1 lemon, juiced
1 teaspoon chopped dill or more to taste
1 teaspoon chopped mint or more to taste
1 garlic clove, minced
2 ounces feta cheese, crumbled
Salt and pepper to taste
Preheat the grill to medium-high. Rub salmon with olive oil, and sprinkle with salt and pepper. Place on grill, skin side down, and grill 3-4 minutes, then flip and grill for an additional 3-4 minutes. Skin should peel away easily. Remove from heat and let cool. To make the dressing: In a small bowl, combine the cucumber, yogurt, lemon juice, herbs, feta, salt and pepper. Set aside.
On each plate, distribute the mixed greens. Top with carrots, red cabbage, cherry tomatoes, corn, and olives. Place salmon on top of each salad. Spoon 2-3 tablespoons of dressing over each plate.
371 calories, 17 g. fat, 84 mg. cholesterol, 454 mg. sodium, 18 g. carbohydrate, 4 g. fiber, 37 g. protein