It’s becoming harder and harder to incorporate fish into my diet. Due to worries about mercury, polluted fish farms and overfishing, I have really cut down the amount of fish I buy and eat. It’s not difficult to imagine that there may come a time when we eat no fish at all, other than those few species that can be safely and cleanly farmed.
I still buy Alaskan wild salmon from time to time, though. Wild salmon is much less contaminated than farmed, and salmon is the one fish (other than tuna) that everyone in the house will eat. It’s also very easy to cook. Usually, I buy one large fillet that will feed the three of us, probably leaving some leftovers for sandwiches the next day.
Roasting is a quick and easy way to cook salmon. Last night I basted the fillet with a mixture of one part honey and one part coarse grain mustard, then sprinkled it with salt, pepper and dill. I roasted it for 12 minutes or so at 400 degrees. Serve with some spring peas sauteed in butter and onions and a simple green salad, and you have an easy weeknight meal.