Wild in the Kitchen

This post pays homage to the beautiful wild Alaskan salmon and gives thanks to the many nourishing, health-sustaining meals it has provided us.

We've been eating less fish these days as we learn more about shady practices and severe overfishing happening around the world. Surprisingly, fish farming contributes to the problem as it takes 3 fish to feed 1 farmed fish! The more we learn about the impact of overfishing on the health of marine ecosystems, the harder it becomes to find fish that can be eaten with a clear conscience. Unfortunately, farmed fish are not the answer. When buying fish, be sure and check the status of sustainability and contamination first on this helpful site. For example, "there are high environmental costs in farming Atlantic Salmon such as water pollution, disease, and high wild fish content in feeds. Antibiotics and vaccines are commonly used to treat infected farmed Atlantic Salmon. Global regulations are highly variable and in some cases non-existent."

Among the few fish that remain sustainable and relatively safe to eat (minimal toxic build up) are the wild Alaskan salmon, in particular Sockeye or Coho. "With good management and fairly healthy habitat, Alaska Salmon remain abundant... in contrast, depletion and degraded habitat from dams and logging pose serious problems for most Pacific Northwest salmon."

Looking for something different to do with salmon? Next time try out these delicious salmon burgers along side some brown rice and a heaping green salad. You really can't beat it with its fresh dill and crab cake-like reminiscence, topped with a mango avocado salsa. One of my standby recipes, a quick version with canned salmon can be whipped up in 10 minutes and on the table soon after. Given the luxury of a little more leisure time though, it is a real treat to start slow and enjoy this dish made with whole salmon.

Salmon Burgers

2 lbs skinless, wild caught Alaskan salmon fillets

3 eggs, beaten

2 medium zucchini, grated and squeezed to remove excess water

2 T Dijon mustard

1 1/2 cups almond meal or bread crumbs

1/2 cup finely chopped fresh dill

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Rub fillets with salt and pepper then cook completely through on medium heat in olive oil

Chunk up cooked salmon with a fork


Combine remaining ingredients and mix up until fully combined

Form into patties and cook in olive oil over medium heat, flipping once, until golden brown and firm to the touch

Mix up ripe avocado, mango and fresh chili pepper (optional) as a topping

Smother with avocado/mango mix up

Serve with lemon wedges and nice white wine

The ingredient amounts may vary according to your taste

(mine switch up a little bit every time)

These make quite a few patties so you can freeze or enjoy the next day

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