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Seared Tuna with Wasabi Citrus Aioli
Seafood has become a staple in our house. At least once a week I serve up some type of seafood. Scallops, salmon, tuna, halibut, shrimp, and many others are on regular rotation around here. Since we moved to the West Coast I have found that my love of seafood has reached new heights. Driving by the ocean daily, will do that to you. Additionally, by way of nutritionist school, I have gained an even deeper awareness of the many nutritional benefits of wild caught seafood, including it’s abundance of omega-3 essential fatty acids, obviously quality protein and of course, fat soluble vitamins A and D and various macro and trace minerals including iodine, selenium, zinc and magnesium. Our soils may be depleted of certain trace minerals, but every mineral we need is in the oceans and seafood is our only sure source for obtaining them all. These are just some of the many reasons high quality seafood at the top of the list for our protein choices, around here.
Why Sustainable, Wild Caught Seafood is Your Best Choice:
Regardless of the long list of nutritional benefits, it so very important to always harbor concern for overfishing and sustainability. Selecting your fish should comes with a responsibility, and hopefully, a commitment to supporting sustainably managed fisheries with a focus on best practices and ethics. I personally want to know the fisherman are using ethical catch methods (hook and line) and that at the heart of the business I am supporting, are small boat fishermen who really care and have a high level of pride in what they do. Those nutritional benefits listed above, you can be sure those will only come with wild cause fish. Just an FYI for those who still don’t know, farm raised fish, often receive antibiotics and inappropriate feed, including soy meal containing pesticide residues. Oh and pssst, farm raised salmon are actually given a dye to make their flesh pink!
One Hook, One Fish at a Time
Only a small percentage—less than 5%—of Alaska seafood comes from hook and line methods, but what line-caught fish lack in quantity, they more than make up for in quality. Using a small boat, hook and line fishermen catch and process One Hook, One Fish At A Time. This is a traditional way of fishing that results in an extremely high quality fish. Additionally, the knowledgable fishermen who know where to fish and can pinpoint species with the right lures, results in minimal by-catch.
A line-caught fish is a superior product and is the most premium quality fish on the market. No fish is handled with more care from the time it leaves the water until it is delivered to a customer than a line-caught fish. With these practices come the belief that each fish deserves to be treated with a singular devotion to quality and the respect due to a wild creature, all the way to the consumer.
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Grain-free Salmon Cakes with Old Bay Aioli
Truth me told, the loaded fries and the chicken wings, those are more my husband’s football food. He begs and pleads for junk food on football Sundays, so I have always caved by simply recreating the classics for him, but in a healthier way. It’s a good deal for both of us. Me, I am a bit more uppity when it comes to what I want in a party spread. Give me an epic charcuterie or crudités platter, a little homemade roasted red pepper and feta dip, some tasty, fresh homemade salsa and chips (I reach for the plantain chips these days), a simple, but flavorful chili, the best darn gluten-free soft pretzel bites or these…tasty, crispy salmon cakes!
These Grain-free Salmon Cakes with Old Bay Aioli may seem a more fancy option at your Super Bowl spread, compared to the chips, fries or wings, but don’t let these fool you. They are whipped up in a mere minutes and they are the perfect small bite, party food. A little crispy on the outside with a soft, fluffy, perfect interior. Do not, I repeat do not skip out on the Old Bay Aioli. It’s a must here.
Though salmon cakes aren’t a food I grew up eating, these are comfort food to me. They are totally fuss-free, so they actually make for a very simple weeknight meal or a quick lunch or brunch, even. We almost always have canned salmon on hand, but this recipe is also great for leftover cooked salmon, as well. I love these served over a mixed baby greens salad, but they make an amazing appetizer, as well. Make the patties even bigger and go for more of a burger vibe, if you’d like.
