http://thefreshdish.com/2008/12/12/easy-and-delicious-wild-ingredients-poached-salmon-with-chanterelle-mushrooms/ Easy Recipes and Restaurant Reviews Thu, 03 Nov 2011 06:43:34 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://thefreshdish.com/2008/12/12/easy-and-delicious-wild-ingredients-poached-salmon-with-chanterelle-mushrooms/comment-page-1/#comment-921 Eggplant Pesto | The Fresh Dish | Food and Cooking Blog Thu, 05 Mar 2009 05:56:58 +0000 http://thefreshdish.com/?p=690#comment-921 [...] result paired really well with the Salmon that I picked up at the fish market, but it left me wishing that I had made some more to have with [...] [...] result paired really well with the Salmon that I picked up at the fish market, but it left me wishing that I had made some more to have with [...]

]]> http://thefreshdish.com/2008/12/12/easy-and-delicious-wild-ingredients-poached-salmon-with-chanterelle-mushrooms/comment-page-1/#comment-182 rchilds Tue, 16 Dec 2008 18:39:07 +0000 http://thefreshdish.com/?p=690#comment-182 This looks amazing! I anticipate making it. As for the salmon, I think that the whole wild/farmed debate stems from the fact that since the oceans have been and continue to be prohibitively overfished, farmed salmon seems like a good option. However, some farming practices are not the most efficient and end up costing the farmers and the salmon much more in the long run. This is due to feeding the farmed fish pellets that can sometimes be made of fish product, overcrowding of the salmon corrals, and the lack of natural instincts that farmed salmon have compared to wild salmon. If farmed salmon escape, they can breed with wild salmon causing the wild genetic code to be altered, which could cause problems down the line for the fish. On paper, farming looks great, but in terms of practice, it is extremely difficult to manage with minimal environmental impact to the ecosystems surrounding the operation. It's a tough decision to make at the market, especially since salmon tastes so good. The following article shed more light on the issue: http://news.nationalgeographic.com/news/2008/02/080212-salmon-lice.html This looks amazing! I anticipate making it. As for the salmon, I think that the whole wild/farmed debate stems from the fact that since the oceans have been and continue to be prohibitively overfished, farmed salmon seems like a good option. However, some farming practices are not the most efficient and end up costing the farmers and the salmon much more in the long run. This is due to feeding the farmed fish pellets that can sometimes be made of fish product, overcrowding of the salmon corrals, and the lack of natural instincts that farmed salmon have compared to wild salmon. If farmed salmon escape, they can breed with wild salmon causing the wild genetic code to be altered, which could cause problems down the line for the fish. On paper, farming looks great, but in terms of practice, it is extremely difficult to manage with minimal environmental impact to the ecosystems surrounding the operation. It’s a tough decision to make at the market, especially since salmon tastes so good. The following article shed more light on the issue: http://news.nationalgeographic.com/news/2008/02/080212-salmon-lice.html

]]> http://thefreshdish.com/2008/12/12/easy-and-delicious-wild-ingredients-poached-salmon-with-chanterelle-mushrooms/comment-page-1/#comment-179 Adrian Mon, 15 Dec 2008 14:57:10 +0000 http://thefreshdish.com/?p=690#comment-179 I know, I found these at Whole Foods for half off, so I couldn't resist. Costco isn't a place I'd think to find Chanterelles, but I'm headed there this week so I hope they still have them! Thanks for the tip Katherine! I know, I found these at Whole Foods for half off, so I couldn’t resist. Costco isn’t a place I’d think to find Chanterelles, but I’m headed there this week so I hope they still have them! Thanks for the tip Katherine!

]]> http://thefreshdish.com/2008/12/12/easy-and-delicious-wild-ingredients-poached-salmon-with-chanterelle-mushrooms/comment-page-1/#comment-178 Katharine Mon, 15 Dec 2008 14:50:58 +0000 http://thefreshdish.com/?p=690#comment-178 Chanterelles are so good, but usually too expensive for me to buy. I once spent $16 for a tiny brown bag of them! But Costco right now has large containers of them (quart size?) for only $9 and I cooked a great appetizer of wild mushroom tartlets this weekend. Nice recipe! Chanterelles are so good, but usually too expensive for me to buy. I once spent $16 for a tiny brown bag of them! But Costco right now has large containers of them (quart size?) for only $9 and I cooked a great appetizer of wild mushroom tartlets this weekend. Nice recipe!

]]> http://thefreshdish.com/2008/12/12/easy-and-delicious-wild-ingredients-poached-salmon-with-chanterelle-mushrooms/comment-page-1/#comment-176 Christie @fig&cherry Sat, 13 Dec 2008 23:46:23 +0000 http://thefreshdish.com/?p=690#comment-176 Hey! Thanks for the link! What a fabulous combination salmon and chanterelles are. Thanks for the inspiration. Hey! Thanks for the link! What a fabulous combination salmon and chanterelles are. Thanks for the inspiration.

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