Salmon and Shrimp Coconut Curry

(Family Features) Whether you’re celebrating a weekend meal with loved ones or simply looking for a way to bring your family to the table at the same time, seafood night can make dinnertime a special treat. Next time you plan to make fish the focus of your menu, it’s possible you’ll be enjoying the benefits of aquaculture, also known as seafood farming.

Fast becoming a leading source of seafood worldwide, aquaculture is similar to typical agriculture but with fish, shellfish and seaweeds. Farmed seafood can be raised and harvested in either fresh or seawater, where natural conditions are recreated.

Today, half of all seafood Americans eat annually is farm raised and the appetite is only growing. There are many reasons for this, but one is due to overfishing and destructive practices. About 33% of wild fish stocks have reached their biological limit and aquaculture helps meet the increasing demand for seafood.

However, not all seafood you find in the grocery aisles is the same. Despite industry advances, aquaculture still faces challenges with fraud, mislabeling, and questionable conditions. That’s why it’s important to look for responsible seafood products that are labeled by a trusted certification process.

For example, the Aquaculture Stewardship Council is a non-profit certification program that has created and enforced the world’s strictest and highest standards for seafood farming since 2010. Today, it is transforming the seafood industry with a new level of certification for farmed seafood. This “new way to seafood” includes:

* Seafood that can be traced all the way from the farm to the store, ensuring the seafood you buy is what it claims to be

* The strictest combination of requirements to protect the environment, workers, and communities on the farms where seafood is raised

* Improving farmed seafood quality and safety.

To find more information about the certification process, visit

Salmon and Shrimp Coconut Curry

Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
Servings: 2

2 pieces of MOWI Pure portions salmon
1 cup wild rice
1 tablespoon coconut oil
1 clove garlic, sliced
1/4 cup red onion, diced
1 cup pumpkin or butternut squash, diced
1 tablespoon lemongrass, finely chopped
1 1/2 tablespoons red curry paste
1/2 cup coconut milk
1 tablespoon fish sauce
1/4 cup tomatoes
4 shrimp
1 lime, quartered
2-3 cilantro leaves, for garnish

Cut salmon into 1/2-inch cubes. Cook rice according to package instructions.

In a large skillet, heat coconut oil over medium-high heat. Add garlic, onion, and pumpkin or squash; saute 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.

Add coconut milk, fish sauce, and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done.

Serve with rice and lime quarters. Sprinkle with cilantro.


Source: Aquaculture Stewardship Council