![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/salmon_squash_B_sprouts.jpg\")
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I never have to worry about cooking good salmon: It always comes out well,\u00a0usually very<\/em> well, regardless of how I approach it, but this recipe has become a favorite. In fact,\u00a0I just now realized that this meal was almost identical to\u00a0one we enjoyed in the beginning of January<\/a>.<\/p>\n I do feel guilty however about the carbon footprint\u00a0involved in serving wild salmon, since the\u00a0fish I cook comes from the Pacific northwest. Eating local wild salmon (once\u00a0superabundant\u00a0from New York to Newfoundland, born and spawning\u00a0in the\u00a0clean, fast-running waters of hundreds of unspoiled rivers) has been out of the question for a very long time, since the species was virtually eliminated by industrialization, river barriers, overfishing, poor land practices, and air pollution.<\/p>\n There may however be good news for the future: There may be some hope for the restoration of our local genus Salmo<\/em><\/a>,\u00a0although it’s no sure thing, and even if it shows up in the local market, will it even be the real<\/em> thing?<\/a><\/p>\n But there were local vegetables on the plates, to relieve the pangs of conscience somewhat.<\/p>\n I never have to worry about cooking good salmon: It always comes out well,\u00a0usually very well, regardless of how I approach it, but this recipe has become a favorite. In fact,\u00a0I just now realized that this meal was almost identical to\u00a0one we enjoyed in the beginning of January. I do feel guilty however about the …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-15767","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15767","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15767"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15767\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15767"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15767"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15767"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/Carousel_squash_Tamarack.jpg\")
![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/Brussels_sprouts.jpg\")
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\npressed\u00a0with a mixture of ground coriander seeds, ground cloves, ground cumin, and grated nutmeg, saut\u00e9ed, coated side down first, inside\u00a0an enameled, cast iron oval pan over medium-high heat for 3 minutes or so, turned onto the skin side and cooked 3 or 4 minutes minutes more,\u00a0finished on the plate with a little squeeze of organic lemon from Whole Foods Market and a drizzle of a good olive oil<\/li>\n