February 12, 2022 Issue, Page 14 of 14

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14 February 12, 2022 Royal Salmon with Romesco Sauce and Aioli FAMILY FEATURES Royal Salmon with Romesco Sauce Aioli Sauce: W hether you’re celebrating a weekend meal with loved ones or simply looking for a way and Aioli 1 cup mayonnaise to bring your family to the table at the same time, seafood night can make dinnertime Recipe courtesy of MOWI on behalf of the 1-2 cloves garlic, crushed a special treat. Next time you plan to make fish the focus of your menu, it’s possible Aquaculture Stewardship Council 1 tablespoon olive oil you’ll be enjoying the benefits of aquaculture, also known as seafood farming. Servings: 2 1 lemon, zest and juice Fast becoming a leading source of seafood worldwide, aquaculture is similar to typical agriculture salt but with fish, shellfish and seaweeds. Farmed seafood can be raised and harvested in either fresh or 2 tablespoons olive oil, divided white pepper seawater, where natural conditions are recreated. 2 Atlantic Salmon MOWI Royal portions salt, to taste lemon wedges, for garnish Today, half of all seafood Americans eat annually is farm raised and the appetite is only growing. Preheat oven to 400 F. pepper, to taste There are many reasons for this, but one is due to overfishing and destructive practices. About 33% of Place large skillet over medium-high heat and add 1 tablespoon 1 red pepper, cut into long strips wild fish stocks have reached their biological limit and aquaculture helps meet the increasing demand 2 cups small potatoes, cooked and cut olive oil. Season salmon portions with salt and pepper, to taste, for seafood. in half and place skin sides down in pan. Cook 2-3 minutes until skin is However, not all seafood you find in the grocery aisles is the same. Despite industry advances, 1 teaspoon paprika crispy. Place on sheet pan, skin sides up, and bake 6-7 minutes. aquaculture still faces challenges with fraud, mislabeling and questionable conditions. That’s why it’s 1/2 teaspoon cayenne pepper important to look for responsible seafood products that are labeled by a trusted certification process. Remove from oven and let rest. 1/2 cup garden peas In same skillet, add remaining olive oil then add peppers and For example, the Aquaculture Stewardship Council is a non-profit certification program that has created and enforced the world’s strictest and highest standards for seafood farming since 2010. 1 tablespoon chopped tarragon potatoes. Cook 6-7 minutes until peppers soften and potatoes Today, it is transforming the seafood industry with a new level of certification for farmed seafood. start to caramelize. Romesco Sauce: Add paprika, cayenne and peas; stir and cook 2 minutes. This “new way to seafood” includes: 1/2 cup extra-virgin olive oil Add tarragon. n Seafood that can be traced all the way from the farm to the store, ensuring the seafood you buy is 2 cloves garlic, smashed To make romesco sauce: In clean pan, heat olive oil and gently what it claims to be 1/4 cup slivered almonds, toasted fry garlic, nuts and bread until toasted. n The strictest combination of requirements to protect the environment, workers and communities 1/4 cup hazelnuts In blender, process red pepper, tomato puree and vinegar until on the farms where seafood is raised 1 slice white bread, crust removed 1 large roasted red pepper smooth. Add toasted nuts and bread; process to desired consistency. n Improving farmed seafood quality and safety, so you can enjoy the flavor of recipes like One-Pan To make aioli: In bowl, whisk mayonnaise, garlic, olive oil, Japanese Salmon with Sweet Potato, Salmon and Shrimp Coconut Curry and Royal Salmon with 1/4 cup tomato puree 1 teaspoon sherry vinegar lemon zest and juice, salt and pepper. Romesco Sauce and Aioli Place several spoonfuls of aioli on plate. Top with potatoes, salt To find more information about the certification process, visit NewWaytoSeafood.com. black pepper peppers and salmon, skin side up. Top with romesco sauce. Salmon and Shrimp Coconut Curry 1/4 cup tomatoes Recipe courtesy of MOWI on behalf of the 4 shrimp 1 lime, quartered Aquaculture Stewardship Council 2-3 cilantro leaves, for garnish Servings: 2 Cut salmon into 1/2-inch cubes. Cook rice 2 pieces of MOWI Pure portions salmon according to package instructions. 1 cup wild rice In large skillet, heat coconut oil over medium- 1 tablespoon coconut oil high heat. Add garlic, onion and pumpkin or 1 clove garlic, sliced squash; saute 5 minutes, or until onions are 1/4 cup red onion, diced translucent. Mix in lemongrass and curry paste. 1 cup pumpkin or butternut Cook 2-3 minutes, or until fragrant. squash, diced Add coconut milk, fish sauce and tomatoes; 1 tablespoon lemongrass, finely chopped mix thoroughly. Add shrimp and salmon; cook 1 1/2 tablespoons red curry paste until done. 1/2 cup coconut milk Serve with rice and lime quarters. Sprinkle 1 tablespoon fish sauce with cilantro. One-Pan Japanese Salmon with Sweet Potato One-Pan Japanese Salmon with Sweet Potato 2 salmon fillets (4 ounces each) Servings: 2 brown rice, for serving Marinade: Preheat oven to 400 F. Line tray with baking paper. 1 tablespoon sesame oil To make marinade: In bowl, whisk sesame oil, 1/4 cup tamarind sauce tamarind sauce, Dijon mustard, sesame seeds and honey 1/2 tablespoon Dijon mustard until combined. 2 tablespoons sesame seeds Place sweet potato on baking tray and drizzle with 1 tablespoon honey 1 tablespoon coconut oil. Toss to coat. Sprinkle with sesame seeds and sea salt. Roast 25 minutes. 1 sweet potato, cut into rounds Remove tray from oven and add broccolini. Drizzle 2 tablespoons coconut oil, divided with remaining coconut oil and sea salt. Place salmon 1 tablespoon sesame seeds fillets in middle of tray and drizzle with marinade. Bake sea salt 12-15 minutes, or until cooked to desired doneness. Serve Salmon and Shrimp Coconut Curry 8 spears broccolini with brown rice. o ! Let’s d ast or lunch meats, biscuit & Grav y, breakf , toast, hashbrowns, ed stea k sand- s fri st: Egg more! hicken , tator t ots, Breakfa , omelets and b u r g e r s , c s , f r i e s re! pancak es s , F r i ed onio n c h e s , nugge t a l a d s and mo rge r ndw i gs, s Hambu teak sa pickles, hotdo Lunch: hilly cheese s ied wiches ,p e e s e c urds, fr ings, ch onion r 1204 S. Main St, Elk City OK 580-225-8473