“Sustainable fisheries maintain a high level of sustainable practices to maintain the natural ecosystem of the ocean for future generations to maintain and enjoy its resources.” – Greensbury
With rising concerns over sustainability and taking care of our earth for our children and grandchildren to enjoy, I’ve become pickier in not only what I choose for my family to eat, but also from where I buy it. This is especially true of fresh produce, meats and seafood. Unfortunately, sourcing ingredients that make me feel good about my purchase often comes with extra steps, cost and all the other inconvenient things that this travel heavy and overworked mom isn’t always prepared to do.
This is why I love Greensbury. They believe that “eating real food should be more accessible, because when we dine well we live well.” I couldn’t have said it better! As a leading driver of today’s contemporary grass-fed movement, they are also making it easy for families to source quality meats and seafoods that we can feel good about feeding our children. After all, what’s easier than home delivery?
I was recently sent some Alaskan Wild Sockeye Salmon from Greenery in order to try them out, and my husband, a salmon connoisseur of sorts, was thrilled with the taste. I went with a super simple, three ingredient recipe that really helps preserves the original flavor while still adding that little bit of je ne sais quois.
Crunchy Honey Glazed Salmon Recipe
1 pound of quality salmon (I used Alaskan Wild Sockeye)
1-2 tablespoons raw honey
1/3 cup Panko or unseasoned breadcrumbs
Heat a nonstick pan to just over medium. Once hot, place the fish in (skin side down) and cook for about 2 minutes or until the fish will move freely when you shake the pan.
Reduce the heat and add the honey to the pan and flip the fish (remove the crisped skin now if you prefer) a few times carefully to coat in honey. *If you like a bit of a kick like I do, try adding a tsp or more of Sriracha to the honey before adding to the pan! Cook for about 2 minutes depending on the size and thickness of the salmon pieces.
Sprinkle the Panko onto the fish and allow to cook for up to an additional two minutes to finish glazing the fish and crisping the breading.
I served the salmon on sandwiches made from grilled English muffins with a fresh spring salad on the side, but this would also be delicious over rice.
*Please note that the final cook time will depend on the size of the fish and the temperature of your pan so keep a close eye on the fish and be sure to check it often if you have strong preferences about this.