As I've mentioned in the past, I don't eat things that know their mommies. However, I do like seafoo; it's tasty, fast to prepare, and really good for you. I'm a runner, and it's hard to get enough protein on a vegetarian diet without actually turning into a block of tofu. And although I like it, and regularly consult with the goddess of vegetarian cooking Deborah Madison on this topic through the medium of her fantastic cookbook "I can't believe it's Tofu" you get to the point where you need something else.
But seafood is an ever more perilous enterprise for those of us who try to combine social or environmental concerns with our eating. There's the whole fisheries collapse issue, and then there are concerns about fish farming and environmentalism, and then we have to worry about working conditions in third world fish farms, and it gets hard to know from day to day what kind of seafood one should, or should not eat. And then the price has shot up in the last year or two - another issue for us Prudent Foodies to consider.
Nonetheless, I do eat some fish - both because I love it, and because it is so good for you. Right now, you can't get fresh wild salmon, so frozen is often a good and healthy option. Here is a really, really easy recipe that produces a mild flavor even in frozen salmon. And did I mention how quick and easy it is?
Salmon Poached in Milk
2-4 salmon steaks, or 1.5 lbs of filets.
3 cups of 2%, whole milk, or whole milk combined with half and half
1/3 cup crumbled blue cheese (I like the american Amish buttermilk for flavor and low price)
salt and pepper
Preheat the oven to 375 degrees
Place the salmon in a baking dish that doesn't leave too much extra space in the pan, but doesn't force you to overlap the fish either. Grind salt and pepper on the the fish. Pour in the mild, until it is about 3/4 of the way up the fixh, but doesn't cover it. Sprinkle the blue cheese crumbles on the exposed salmon. Bake for 30 minutes. Remove, serve with rice or mashed potatoes and salad. You can use the remaining mild for a sauce. Adding a bay leaf or a couple cloves of garlic to the milk will enhance the flavor too if you like.