Salmon, Fresh and Non-Gmo
I am a salmon girl. There is nothing I love more for lunch than a nice salad and a piece of wild caught salmon. A little balsamic and I’m all set for the best lunch ever. The two years that I was vegan, I really only ever missed my salmon. I tried to do lobster for new years... couldn't do it. Yet there is something that I couldn't resist about the wild caught salmon that I saw in the store in Washington when we moved up here. I realized Apparently I need some salmon every now and again in my life.
Now what is really hard for me to deal with, there are these GM animals that may be allowed to be sold for consumption here in the United States, and it looks like it will be a GM salmon. US authorities today began the process to approve the first GM animal for human consumption.
The FDA announced a 60-day period of consultation and public meetings over whether to permit a GM strain of salmon to be eaten by humans, even though it has been called a “frankenfish” by critics. The approval process could take less than a year, and if it gets the green light the fish could be on the market in 18 months. One of the things that the FDA has got to consider, and is considering, is whether, if the fish is approved for consumption, it must be labelled as genetically engineered. Right now the law is not pointing in that favor. I prefer to just continue to buy fresh, wild caught and not have to deal with it.
How do I like to eat salmon
Now about my favorite ways to eat fish…bbq salmon!! So you place the salmon, skin side down, on large piece of greased foil; place over low heat on your barbecue. Close top of barbecue and cook for 10 minutes. After the first ten minutes cut two lengthwise slits in fillet, dividing the surface of the fish in thirds. Cut to the skin, but not through it. Then you want to spread your own special garlic mixture over fillet and into slits. Close top and raise temperature to medium. Cook for an additional 15 minutes or until done. Makes six to nine servings.