Salmon Curry Features Local Bounty

Salmon_Curry

I’m honored to be asked by the Upper Left Edge to share one of my favorite recipes. As I write this, I’m traveling through Thailand with my fiancee Katie Crosman, co owner of Yoga Roots Manzanita who is here volunteering to combat human trafficking. I feel this curry recipe will be a true reflection of this moment in my life.

I’ve always been a wanna-be chef and chef groupie, but with a busy schedule that takes me from the deck of a fishing boat to the docks, or to meetings with chefs both on the coast and in Portland, I don’t have much opportunity to exercise my limited culinary skills.

When I’m not working it’s often much easier to grab a bite at one of our local partner restaurants — which include The Big Wave Cafe, Blackbird, Offshore Grill and the Schooner — than to prepare a meal back home.

One of my favorite dishes for a quick nutritious bite is my take on Salmon curry. It works well with just about all seafood except for softer fleshed fish such as sole and trout. I generally like to use salmon because it’s abundant, packed full of nutritional benefits, and reheats well for a lunch on the go or served cold for a picnic outing.

One of the reasons why I love this dish is because it allows me to utilize the bounty that our special place on the coast provides for all of us. Having some really great friends who are also local farmers and producers such as Kingfisher farms, R-Evolution Gardens and Nehalem River Ranch allows me to make some dishes that truly represent our north coast. With our mild and temperate climate, I’m able to source varieties of vegetables that are often out of season with producers located in the valley. Please note that fresh ingredients are always better, but I suggested using bottled ginger and garlic for the sake of speed and time.

INGREDIENTS

2 teaspoons coconut oil
1/2 cup thinly sliced onion
1/4 cup local yellow squash
1/4 cup local zucchini
1/2 cup local snap peas
1/2 cup local thinly sliced carrot medallions
1/2 Broccoli cut into small pieces
2 teaspoons curry powder
1/2 can light coconut milk
1/8 teaspoon Jacobsen Salt
1 lime sectioned
1 tablespoon bottled minced ginger
1 tablespoon fish sauce
2 teaspoons bottled minced garlic
1 (1-pound) wild local salmon fillet, skinned and cut into 3/4-inch
cubes substitute wild local Lingcod or other firm fleshed fish or add
bay clams, Dungeness Crab or Oregon Pink Shrimp

PREPARATION

Heat coconut oil in a large nonstick skillet over medium-high heat. Add the onion garlic and curry powder, sauté fish or seafood to quickly brown leaving rare, then remove from heat and set aside. Add coconut milk and remaining ingredients while squeezing limes and bring to a low boil; reduce heat, and add fish or other seafood cover and cook until fish is done and shellfish has opened or is cooked through.

If you haven’t heard about my company, I run Community Supported Fishery out of Garibaldi, Oregon — the closest port town to the Portland metropolitan area. I supply fresh fish to New Seasons, Tillamook Meat, Manzanita Grocery and Deli, Manzanita Fresh Foods, Flying Fish, and Sheridan Fruit.

This article originally appeared in the Upper Left Edge regional Newspaper

Sweet Chili Citrus Salmon

This is one of our quick go to staples that's super easy and takes Just a few minutes of prep time. This recipe uses one of our 1/2 pound wild line caught frozen fillets (pictured).

Combine all ingredients in a bowl and marinade salmon skin side up for 30-60 minutes.

Bake skin side down at 375 for 15 minutes or until center is translucent finish under broiler for 5 minutes or until surface caramelizes to a nice golden brown.

Serve with coconut rice and quick pickled cucumber

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Ingredients: 

1/2 lb Salmon fillet

1/4Cup Sweet hot chili sauce

2 Tbsp reduced sodium soy sauce

1/2 squeezed lemon

2 cloves minced garlic

Salmon are in! Try this quick and easy lemon herb Wild Salmon

Lemon and Herb C S Fishery Wild Salmon Featuring Oregon Olive Mills Arbequina Olive Oil

 

Heat a grill until moderately hot. Stir together the juice of a lemon; 2 tablespoons chopped fresh parsley, basil or dill; 2 tablespoons Arbequina Extra Virgin olive oil; salt and pepper. Marinade 1 1/2 pounds CSF skin-on salmon fillet with olive oil, salt and pepper, fresh herbs. Reserve some mixture for serving. Grill skin-side down until the skin is crisp, 4 or 5 minutes. Turn and cook until the fish is firm but still medium rare, another minute or two. Drizzle with the remaining lemon-and-herb mixture.

Ingredients:

1/2 Pound C S Fishery Wild Chinook Salmon

2 Tablespoons Oregon Olive Mills Arbequina Extra Virgin Olive Oil

2 Tablespoons chopped fresh Parsley, Dill or Basil

1 Lemon Juiced with pulp - (remove seeds)

 

 

Visitors = Cartlandia, Portland Farmers market, Voodoo Doughnuts and Salt & Straw

April 19 — JMW

 

We did the Portland thing and hit the carts for a quick bite on a beautiful Saturday in Portland. 

Cartlandia is a great little community of food carts on SE 82nd and Harney. We went looking for lobster rolls at Main Street Lobster Company but came up empty when they put up a sign saying "sold out". 

As a consolation, we went to Kesone, an Asian fusion cart and we were not diasappinted. We ordered the Namm Kao Vientiane, crunchy rice bits with peanuts, scallions, coconut, line juice and ground chicken served in crisp romain lettuce leaves. 

Our food adventure continued on with a trip to the Portland Farmers market in downtown  Portland. 

Booze is the news this year at the market. A number of distilleries are selling and sampling their products which range from the traditional to Portland hip like Stumptown coffee rum by House Spirits Distillery and Ginger Liqueur by New Deal Distillery as a unique twist on the newly popular Moscow Mule. 

Something else new to the market is In Town Ag, a garden sharing program that cultivates unused garden space on homeowners property then shares the crop with the homeowner. The rest of the produce is then sold at farmers markets around the city.

What trip to Portland would be complete without a trip to Voodoo Doughnuts? We of course took our guests to one of the two Portland Voodoo Doughnut locations, this one being on the East side in a former Arctic Circle burger joint.  Bacon maple bars were the choice of the day and were enough to tide us over until our next stop. 

We spent the next few hours exploring NE Portland and needed a little another little sugar rush so we stopped into Salt and Straw on NE Alberta Street. 

Blue cheese and pear? Arbequina olive oil flavor from Oregon Olive Mill? These are two of the choices that were tempting us as we waited in a line that went outside and stretched halfway down the block.  

The ice cream was excellent and our out of town guests were dumbfounded that we were already discussing our next meal. Little Big Burger?

 

A one on one with Senator Wyden

Portland, OR – Today we met with Senator Ron Wyden after his town hall meeting and we had the opportunity to discuss his position on the Magnuson-Stevens Act. We thanked the senator for his active role in dealing with a number of environmental issues that affect our fisheries and fish stocks.

Senator_Ron_Wyden

As commercial fishermen, the state of our federal fisheries is important to us. The Magnuson-Stevens act has rebuilt many depleted stocks, including fish important to us and Oregon’s economy. As such, we need to build on our successes and shift to an ecosystem based fisheries management approach to tackle the challenges facing our oceans.

Ron_Wyden

We applaud the Senator for taking the time to meet with his constituents and for giving everyone the opportunity to voice their concerns  and in some cases, have their concerns addressed on the spot.  One couple in particular, having to navigate the bureaucratic paperwork nightmare associated with elder-care expressed their frustration of having to provide different variations of their parent’s advance directive form to satisfy different agencies and providers.   Senator Wyden wasted no time and put them in contact with his office so that he could organize an effort to create a single federal form to help aid in streamlining the paperwork requirements of elder-care.

Senator_Wyden

It is this type of response and action that has made Senator Wyden one of our key allies in our industry and also a huge benefit to Oregonians as a whole.

2014 Wild Seafood Exchange

It was a convergence of great minds from the seafood industry that met in Vancouver Washington for the 2014 Wild Seafood Exchange.  

Peter Roscoe of Fulios Pastaria visiting with C S Fishery

A number of chef/owners were present and shared their thoughts about sourcing local and sustainable seafood here in our city and state.  The three chef/owners that were panelists included Peter Roscoe From Fulios Pastaria in Astoria, Cathy Whims from Nostrana / Oven and Shaker and Lisa Schroeder of Mothers Bistro.

Cathy Whims of Nostrana and Shaker and Oven with Nellie M. of Tribal Fisheries

Although we live and work within a hundred miles of the Pacific Ocean, all of the chefs shared the same frustration at the difficulty of sourcing locally caught fish and seafood for their establishments.

Mother's Bistro Lisa Schroeder and Jeff Wong of C S Fishery

Even chef/owner Peter Roscoe, who runs Fulio's Pastaria restaurant which is only a few blocks from the Astoria waterfront, has difficulty finding fresh, local seafood.

Most fish and seafood is consolidated and shipped to central processing and distribution points relying on volume and economies of scale to justify the added transport and handling.

What this means for restaurant owners and seafood consumers is that even when you are on the coast, most seafood products are trucked inland, processed and then delivered back to the coast. It was also an eye opener for both panelists and audience members to learn that some Oregon Albacore Tuna is caught, frozen, shipped to China, cut and processed, then shipped back to the US for distribution. 

What we learned is that we are doing something right and that buying your seafood products from CS Fishery is one of the few ways that restaurateurs and consumers alike can be assured of sourcing quality, locally sourced seafood products.

C S Fishery Smoked Salmon at Blackbird Wine

Portland, OR – C S Fishery caught up with Blackbird Wine owner Andy Diaz and Koin 6 TV personality Nicolle Camarata. Andy has been a big supporter of C S Fishery and we dropped in with a test batch of our Indigenous Salmon Candy featuring organic molasses, organic soy sauce and organic honey.

Portland's "Cooking With Niccolle", Niccolle Camarata with Andy Diaz of Blackbird Wine

Portland's "Cooking With Niccolle", Niccolle Camarata with Andy Diaz of Blackbird Wine

Not only is Andy a proven mover and shaker on the Portland food scene with Blackbird Wine and recent success Daruma Sushi, he’s friends with and has appeared with Anthony Bordain, former host of No Reservations. Andy knows food and if the review of Daruma in the Oregonian newspaper is any indication, Andy is well on his way in creating a following in this food obsessed town.

Fresh salt slab bread and baguettes at Blackbird Wine and Atomic Cheese..

Fresh salt slab bread and baguettes at Blackbird Wine and Atomic Cheese..

The wine and cheese pairings featured thinly sliced ripened pears and drizzled honey over soft goat cheese.

Cheese and cured meat cases at Blackbrid Wine and Atomic Cheese

Cheese and cured meat cases at Blackbrid Wine and Atomic Cheese