Page 40 - Sonoma County Gazette April 2020

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Salmon with Asian Walnut Slaw
Take Care of Nature Too
By Bonnie Brown
In this time of reflection, it can be good to think of what nature goes
through all the time and how it affects humans directly.
Pollinators such as butterflies, native bees, honeybees, and hundreds of
other insects and birds are responsible for pollinating one third of all the food that we humans eat. Without them spreading pollen from plant to plant, our vegetables and fruits cannot grow.
Yet we persist in clearing land, creating agricultural monocultures, using pesticides, wiping out native plants that we think are not pretty. Pollinators must have natural habitats to survive and they have decreased dramatically because of what we humans do.
It is easy to plant wildflowers or flowering perennial plants
They go well with garden vegetables. Everyone can do this. Plant, and they will come. Just having a few pots of flowering plants on a deck or patio helps. And every bit helps. No pesticides and use organic soil, naturally.
1. GROW a variety of pollinator-friendly plants
2. PROTECT & PROVIDE bee nest sites cand caterpillar host plants 3. AVOID pesticides, especially insecticides
4. SPREAD the word!
for the nectar that insects need.
If you are interested in a pollinator plant list, check on the computer for Xerces Society, resources, pollinator conservation, click on California on the map, then Pollinator Plants: California under Plant Lists. It is a great list with photos of the plants.
Ingredients
Marinade
Recipe by: California Walnuts
https://xerces.org/
3 tablespoons sweet chili sauce
3 tablespoons teriyaki sauce
1 1/2 rice vinegar
4 (4 to 6 ounce) salmon fillets
In shallow dish stir together chili sauce, teriyaki sauce and vinegar. (set aside 2 tablespoons.) Place salmon in dish skin side up and let marinate for 30 minutes in the fridge.
Slaw
1 cup shredded or thinly sliced purple cabbage
1 cup coarsely shredded carrots
2 medium green onions, sliced
3/4 cup coarsely chopped and toasted walnuts, divided fresh cilantro leaves, torn
Toss together cabbage, carrots, green onions and half the walnuts with reserved marinade. Put in fridge.
Directions
1. Over medium to high heat grill salmon for 3 to 5 minutes on each side until cooked to your liking.
2. Transfer to a platter.
3. Top with Slaw mixture.
4. Sprinkle remaining walnuts and cilantro leaves. 5. Serve.
www.bringbackthepollinators.org
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