Recently, my Husband read ‘Toxic’ by prize winning author Richard Flanagen. While he was reading it he also read it largely to me and it is a book about the devastating facts of Salmon Farming in the waters off the coast and in the harbours of the pristine waters of Tasmania. It is literally killing the oceans and water ways at such a vast rate that from now on, for me, it is Wild Caught Salmon or no Salmon at all. I love Salmon, have always loved Salmon but if you read the book or watch the numerous documentaries on this topic, you will realise that farmed Salmon is actually pretty bad for you. It is full of antibiotics and artificial colours, it has virtually no Omega 3 acids left in it and the salmon are actually fed chicken feathers and animal bi-products from abattoirs. Sound appealing? I didn’t think so. I don’t normally speak out about such matters, not because I don’t care but because I don’t like to force my opinions on others. In this case, I really feel the need to speak out about this not only because I absolutely love Tasmania and its pristine (or so I thought) water ways, but because I am so sick of large corporations, raping our environment for money, with little or no regard for the impact it has on the land, water or people. I implore you to stop supporting these corporations and buying the Tasmanian farmed Salmon. I have found an alternative at Coles Supermarkets. It is Wild Caught Salmon by John West that although is imported and food miles need to be to taken into account as well, it is likely that other items of need are being imported along with it. Rant over. Excellent recipe to follow.
This recipe is a fabulous option for lunch or dinner. I did cheat for this one and used a packet of the 7 Ancient Grains Rice Mix from Coles. If you have an aversion to using this kind of food (I don’t mind the quick rice blends on occasion) then you could substitute with cooked brown or wild rice.
Prep time: 15 Minutes
Cooking time: 10 Minutes
$$ Medium Budget
1 x packet of John West Wild Caught Salmon
2 zucchini, sliced into 3rds, lengthways
1 x packet of Coles 7 Ancient Grains Rice Blend (or fresh cooked rice of your choice)
1/2 a punnet of red grape tomatoes and 1/2 a punnet of Gold Grape Tomatoes, sliced & diced
1/2 a red onion, finely diced
2 tbs of baby capers
12 pitted kalamata olives, roughly chopped
1 tbs of chopped fresh parsley
1 tbs of chopped fresh dill
Extra Virgin Olive Oil
Juice of 1/2 a lemon
Sea salt & pepper
Chilli flakes (optional)
Heat a large griddle pan until nearly smoking hot and chargrill the zucchini slices on both sides until nice and blackened and tender. If the pan is nice and hot, a few minutes either side ought to do it and don’t use any oil, it is not needed. The natural sugars in the vegetables will help it to char up nicely. Remove the zucchini from the pan and set aside.
Turn the heat down on the pan and rub the Salmon fillets with a little oil and sprinkle with a little sea salt & pepper. Place the fish, skin side down in the pan and cook for about 3-4 minutes either side. I like my salmon nice and pink and soft in the middle, if you like yours well done, cook it for longer.
Heat the rice blend according to packet instructions.
Place the tomatoes, onion, olives, capers and 2/3rds of the herbs in a bowl. Drizzle with extra virgin and squeeze over the lemon juice. Season with pepper and toss to combine.
To serve, divide the warmed rice between two plates and top with the zucchini slices. Spoon the salsa over and then lay the salmon fillets on top. Sprinkle with chilli flakes and scatter with the remaining herbs and to finish, drizzle over a little olive oil and serve with more lemon.