Sustainable Salmon Dinner (3 servings)

3 skinless salmon filets (Aquaculture Stewardship Council (ASC)-certified salmon, Best Aquaculture Practices (BAP)-certified Norwegian ocean trout (similar to salmon), or New Zealand king (chinook) salmon)

1 teaspoon organic saffron threads

¼ teaspoon organic turmeric

1¼ teaspoon Himalayan salt or Redmond’s Real Salt, divided

1 cup Lundberg organic sprouted brown basmati rice

3 cups water (spring, filtered tap, or AquaViable)

1 cup white wine

3 organic garlic cloves, chopped

4 fresh organic dill sprigs

1 tablespoon fresh organic dill, chopped

¼ teaspoon ground organic black pepper

1 tablespoon fresh-squeezed organic lemon juice

Persian Cucumber Side Salad

3 organic Persian cucumbers

1 organic heirloom tomato

1 organic shallot

1 organic avocado

2 tablespoons Arbequina organic cold-pressed extra virgin olive oil

1 tablespoon organic balsamic vinegar

1 tablespoon organic lime juice, fresh-squeezed

2 tablespoons fresh organic mint, finely chopped

¼ teaspoon ground organic black pepper

Chop the cucumber, tomato, shallot, and avocado; put into a medium bowl. Next, add the olive oil, balsamic vinegar, lime juice, mint, and pepper; mix well, cover, and set aside in a refrigerator.

Using a mortar and pestle, grind the saffron threads, turmeric, and one teaspoon of salt; then set aside.

Bring 2 cups of water to a boil in a medium pot and then add the rice and saffron blend. Cover the pot and turn down the heat to a low simmer until the rice is done.

Season salmon on both sides with ¼ teaspoon of salt and ¼ teaspoon of pepper. Using a medium pan, add wine, 1 cup of water, dill sprigs, and garlic; then bring to a boil and reduce heat to a simmer. Add salmon fillets and let simmer, covered, for 8-10 minutes or until cooked through. Remove salmon fillets and then garnish with lemon juice and chopped dill.

Plate the salmon, saffron rice, and cucumber salad. It is important when eating this dish to blend these items with each bite to get the full experience of the Sustainable Salmon Dinner.

Kevin Khalili