The majority of the Salmon you find at supermarkets and grocery stores is “farm raised”. This is no different than factory farming cows, pigs and chickens; rather these fish are densely packed into pens near ocean shores, fed fish meal (often supplemented with omega-3), and are given antibiotics to compensate for their unsanitary conditions. Omega-3 supplementation is used because these farm raised fish do not have access to the kelp on which wild salmon feed; this kelp is what contributes to the salmon’s omega-3 fat profile.
So then is “wild caught” salmon healthier? As I see it, yes. You can avoid the antibiotics and supplements used in these fish, and by purchasing “wild caught” you are refusing to support this farming practice which disrupts the health of ocean areas as well as which poses health threats to other groups of migrating fish.
However, overfishing the seas to provide the nation with the “wild caught” variety (of various fish, not just salmon) has also become an environmental issue, altering the unique makeup of specific ocean ecosystems. Surely all of this fish isn’t being used up – I wonder how much is going to waste. Perhaps we are fishing more than we need.
But back to the recipe.
The salmon was kept simple: minced garlic, lemon slices, salt, pepper and paprika. Bake it for about 20 minutes (depending on how thick your fillet is) at 350.
You really don’t want to overcook this fish; although strong and mighty throughout life, it has delicate meat that can be easily overcooked, resulting in a dried mess.
The balsamic reduction is even more simple! Using one of my specialty Raspberry Balsamic Vinegars, I brought 1 cup of liquid to a quick boil and let it simmer until it reduced down to a nice thick liquid. You can use any balsamic you have on hand, but this sweet raspberry balsamic paired so nicely with the acidic lemon and savory salmon.
A little veg to brighten things up: broccoli, zucchini, mushroom and red cabbage.
How do you like your favorite fish?