What is seafood as self care? Good nutrition is incredibly important to feeling your best self, but as we keep reading about the rise in depression and anxiety, we also need to think of living our ideal lifestyle. Think about what puts you at ease. Sitting down and enjoying a good meal? Getting in the kitchen and turning up the tunes? With help from the Seafood Nutrition Partnership, here are four ways delicious and sustainable seafood can be part of being our best selves.
1. Comfort Foods: As you seek comfort — and comfort foods — while cooped up inside on colder days, it is a perfect opportunity to enjoy delicious, heart-warming flavors. Check out some comfort, sustainable seafood recipes in our seafood toolkit with Seafood Nutrition Partnership. (and don't forget our own Official Olympic Coast Seafood Chowder) YUM!
2. “Spa” Pairings: We fully support spa days at home, and spa water with slices of citrus, cucumbers or berries is an everyday refreshment that helps make hydrating feel just a bit more special. While cutting those slices, put some to the side for dinner as they pair perfectly with seafood, such as this recipe for Slow Roasted Salmon with Minted Cucumbers by Chef Barton Seaver. And, here are 6 of our favorite seafood and citrus pairings.
3. Back to Nature: Release stress with a walk, getting both exercise and fresh air. Bring along some salmon, trout, pollock or rockfish jerky.
4. Mindfulness: For us, a large part of mindfulness means living sustainably. Eating seafood and the health of the environment are inextricably linked. If the saying “You are what you eat” is true, then eating sustainable seafood means you care about your health, the health of the planet, and enjoying truly good food.
TIP: Enter "seafood" into the SEARCH THE LOOP! tool and drool your way to the dozens of Eat Local First - Olympic Peninsula fresh offerings found around the LOOP!
The Olympic Culinary Loop knows that our delicious Olympic Coast Cuisine has environmental stewards to thank just as much as skilled chefs!
Saturday June 25 our NOAA partners with the Olympic Coast National Marine Sanctuary have a full day of education, adventure and activities planned.
All weekend long we'll be featuring Olympic Culinary Loop sustainable dining experiences for to feel as good about the wise sustainable seafood sourcing decisions on your plate as your platelet does about the delicious cuisine being savored!
Some of the members you won't want to miss tasting include:
Full Get Into Your Sanctuary details on-lineInstagram photo contest! To enter, post a photo by June 29 of yourself on Instagram enjoying one of our national marine sanctuaries, geotag it, and tag it with #VisitSanctuaries.
By Kristine Lowder
Perched on the south shore of Lake Quinault, The Salmon House is not particularly well known outside the immediate vicinity. And that’s a shame. Because this family-owned and operated restaurant has been keeping people happy for nearly a half century.
Originally built in 1966, the Salmon House is owned and operated by the Morrison brothers – Dave, Don, and Joseph. Morrison family involvement in the lake-hugging restaurant began in 1970, when Dave’s parents bought the restaurant, then-called the “Rain Forest Café.” The snug building was remodeled in 1976 to include a lower dining section offering panoramic views of Lake Quinault. A back section with a roaring fireplace was added in 1983. Dave and his brothers did most of the remodel themselves. The brothers bought the restaurant from their parents in 1980 and changed the name to The Salmon House a few years later to reflect the specialty of the house.
Not surprisingly, salmon is the single biggest seller on the menu. Several options are available. The secret is buying it fresh. “We buy salmon mostly from Cisco,” explains Morrison in a phone interview. “We try to keep it fresh, usually caught within a couple days.”
Read the rest of this article at: http://www.graysharbortalk.com/2015/03/01/salmon-house-lake-quinault/
Kathy Lytle of Lytle Seafoods Oyster Shack shares this recipe for the "Best Ever for Salmon!" (Of course they recommend that you "Come and See Us" for their "still doin' the wild thing": Alaskan Copper River Salmon and local caught Sturgeon, King Salmon.
1 Cup chopped Pistachio nuts
1/2 cup brown sugar
3 Tbsp. fresh lemon juice
1 tsp. dill weed
Mix it up in a bowl, spread over the salmon fillet. Bake 400, 15-20 min. Do not over cook! Delicious!!!!!