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Greensbury Salmon: the Best, Healthiest – and the most PC

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(Gerry Furth-Sides) What can I say about Greensbury  salmon after saying it is the best of the best. Salmon is already the most popular and about the healthiest fish in the world and Greensbury delivers the healthiest as fresh as it can possibly be.   And it is foolproof to prepare. How do I know? I cooked salmon on Tv for over two decades.  I ate salmon almost every day at one time for two years and I never tired of it.

Greensbury Wild caught Alaskan sockeye salmon (the healthiest of is sourced from a fishery in Bristol Bay. The fishery is committed to providing salmon that’s harvested sustainably and protects the ocean’s eco-system. Grensbury fillets are boneless, skin on, and full of flavor.  All of Greensbury’s seafood is sourced from oceans and fisheries that are certified sustainable by the Marine Stewardship Council (MSC) or rated either “Green” or “Yellow” by the Monterey Bay Aquarium Seafood Watch.

Sockeye salmon is spectacular and foolproof, sautéed, grilled, or baked with a bit of oil in a very h to skillet, seasoned with salt and pepper.  We used flavorless grape seed oil for its high smoking point.

Salmon is one of the most nutritious foods on the planet.   (https://www.healthline.com/nutrition/11-benefits-of-salmon). The tasty, versatile and popular fatty fish is loaded with nutrients and preventative ingredients that research shows reduces risk factors for several diseases.

While we prefer the salmon in its most basic form, it is easily dressed up in this popular Curried Couscous recipe.



  • 2 6-ounce Greensbury Atlantic salmon fillets
  • 6 Tablespoons canola oil
  • 1 cup Israeli couscous
  • 1 1/2 cups chicken broth or water
  • 1/2 lemon (about 2 Tablespoons juice)
  • 1/2 head cauliflower (cut into bite sized pieces, about two cups)
  • 1 small red onion (thinly sliced)
  • Slivered almonds (whole almonds or pine nuts are fine as a substitute)
  • 3 Tablespoons parsley (finely chopped)
  • 1/2 cinnamon stick
  • 1 bay leaf
  • 1 teaspoon yellow curry powder
  • Kosher salt


  • 4 Tablespoons butter
  • 3 Tablespoons sultanas (golden raisins)
  • 2 Tablespoons capers
  • 1/2 lemon  (about 2 Tablespoons juice)
  • 3 Tablespoons Le Bon Magot purple aubergine with cumin and curry leaves
  • Kosher salt

Salmon Preparation:

  1. Defrost the salmon over night in the fridge. Rinse and drain on a plate lined with paper towels at room temperature.
  2. Cut the Cauliflower in half and core.  Refridgerate one-half. Cut the other half into bite-sized pieces (1-2 inches). Cut the red onion in half, remove  peel and slice thinly (1/4 inch slices).
  3. Heat a shallow 12-inch pot on high. Add 3 Tablespoons canola oil and heat until the oil is shimmering but not smoking. Add the cauliflower and allow to brown before stirring.
  4. Season with a pinch of salt and continue cooking the cauliflower until it’s evenly browned and cooked but still has a bit of crunch to it. Add the red onion, turn the heat to medium and sweat the onion until tender.
  5. Heat another shallow 12-inch pot on medium. Add 1 Tablespoon of canola oil.  When the oil is shimmering add the couscous and almonds. Stir over medium heat until the couscous and almonds are evenly brown (if using toasted almonds, add them to the couscous once it’s browned).
  6. Add the bay leaf, cinnamon, and chicken broth or water.  Turn the heat to medium-low, cover and cook until the liquid has evaporated and the couscous is tender and cooked through. If the liquid is evaporated and the couscous isn’t cooked through, add more liquid 1 Tablespoon at a time until the couscous is tender. Remove the bay leaf and cinnamon.
  7. While the couscous is cooking, prepare the vinaigrette.


  1. Heat a small 1-2 quart pot over medium heat. Add the butter, once the butter has melted turn the heat to medium-low and cook the butter until it is golden brown but not burnt.
  2. Once the butter is brown, turn off the heat and add the capers, sultanas, and the purple eggplant with cumin and curry leaves. Add a small pinch of kosher salt and stir until the sultanas are plump.
  3. Squeeze 1/2 lemon into the vinaigrette and taste for seasoning. Add more kosher salt and lemon juice if necessary.

Salmon Cooking

  1. Heat a 12-inch pan over high heat and add the remaining 2 Tablespoons of canola oil. Dry the salmon thoroughly with paper towels and evenly season both sides with kosher salt (about 1/4 teaspoon).
  2. Once the oil is shimmering but not smoking gently place it in the pan with the skin side facing up (the skin side is the flatter side). Move the salmon around in the pan to evenly brown it without sticking. Cook the salmon on high heat until evenly browned with an even golden crust ( 3-5 minutes). Flip the salmon and cook for another minute, baste the top while the salmon is cooking.
  3. Remove the salmon from the pan and place it on paper towel-lined plate.
  4. Mix the cauliflower, red onion and couscous together over medium heat. Add the curry powder and stir until warmed through. Add three Tablespoons of vinaigrette and 2 Tablespoons of the parsley to the mixture. Stir to coat the couscous. Taste the couscous and season to taste with kosher salt and the other lemon half. Spoon the couscous onto two plates or bowls.  Place salmon on top.  Spoon the remaining vinaigrette onto the salmon and the couscous. Sprinkle the rest of the parsley on top and serve.

Salmon is rich in long-chain omega-3 fatty acids, high-quality protein, B vitamins, potassium, selenium and the  antioxidant, astaxanthin.  It has been shown to lower inflammation and may help reduce symptoms of anxiety and depression, and may decrease the risk of age-related memory problems.

And wild salmon is about one and a half times higher in wild than farmed.  Sockeye salmon provides the highest amount. A member of the carotenoid family, astaxanthin gives salmon its red pigment.

Yes, you can also get flash frozen person.  That is,  if you are lucky enough to be at the LA Farmer’s Market in Santa Monica or Howard Hughes Center – on the right day when Fisherman’s Daughter Seafood is offering their wares.



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Gerry Furth-Sides

Gerry Furth-Sides

Content Editor/Columnist

Photo-journalist Gerry Furth-Sides has been covering the ethnic and American culinary scene in California since it first came into prominence 25 years ago.