A few simple ingredients are all you need for an amazing seafood entrée at home. This wild salmon recipe balances tangy mustard with a touch of sweetness and a crunchy cashew crust.
Wild salmon has a far better flavor and contains fewer environmental contaminants than farmed salmon. Compared with wild salmon, farmed salmon has been shown to be contaminated with up to ten times as many environmental toxins, such as polychlorinated biphenyls (PCBs) and dioxin. Many of these toxins have been labeled probable carcinogens by health authorities. Farmed salmon are fattier than their wild counterparts, and the toxins accumulate in the fat. Also, the pellets of food used to feed farmed salmon have been shown to be highly contaminated with environmental toxins.
If you see fish that is labeled “Atlantic salmon,” it comes from a farm. We recommend that you don’t eat any Atlantic, or farmed, salmon and choose only fish that is clearly labeled “wild.” The best pick for sustainability, low levels of contamination, and health is Alaskan wild salmon, followed by wild salmon caught in British Columbia or the Yukon.