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GOLDEN VALLEY, Minn.-Many people are confused about the issue of farm-raised vs. wild salmon, but the same questions arise when considering farm-raised fish as farm-raised anything else.

Rachael Perron, Kowalski's Culinary Director, joined KARE 11 News @ 4 at the backyard grill to clear up some misconceptions about both types of fish and talk about choices you can feel good making, no matter which you prefer.

Perron says-

By its nature, farm-raised seafood is sustainable and is available fresh year-round. Farm-raised seafood is also generally milder and may be preferred for that reason.

Wild fish is more seasonal and, for some consumers, prompts concerns about sustainability due to overfishing. Many people prefer wild fish for its typically stronger flavor profile.

The same questions arise when it comes to farm-raised fish as with anything you might get from a farm - from chicken or eggs to beef, lettuce, milk or watermelons. Whether they're growing food or catching it in the wild, the best farmers care deeply for their animals and environment in which they are raised.

Farm-raised Skuna Bay salmon are raised in a natural ocean environment - not in a tank; they contain no hormones, no antibiotics and no chemicals. (No overcrowding and no swimming around in their own waste either!)

Skuna is harvested to order, it's at least seven days fresher than other available options.

BALSAMIC-GLAZED GRILLED SALMON

2 tbsp. Kowalski's Balsamic Vinegar
1 ½ tsp. Kowalski's Honey
1 ½ tsp. sugar
1 tsp. soy sauce
- Kowalski's Extra Virgin Olive Oil
1 lbs. skin-on salmon fillet(s)
- kosher salt and coarse ground black pepper, to taste
- lemon wedges

Combine vinegar, honey, sugar and soy sauce in a small saucepan over medium-high heat; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until reduced to about 2 tbsp. (about 5 min.); skim off foam. Remove sauce from heat and cool to room temperature; set aside. Brush salmon lightly with oil and season with salt and pepper. Grill fish, skin side down, over high heat until flaky and fillet measures 125° (10-15 min., depending on thickness of fish). Transfer salmon to a platter, leaving skin behind; squeeze with lemon. Drizzle warm fish with balsamic sauce; serve immediately. Serves 4.

Nutrition Information per Serving:
Total Calories 217
Total Fat 10 g
Saturated Fat 2 g
Protein 25 g
Sodium 131 mg

A good source of omega-3 fats, plus rich in vitamins D, B6, B12 and selenium.

A note about gluten: To make this recipe gluten free, use a gluten-free tamari in place of soy sauce.


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