Let’s hear it for sustainable seafood! Ned Bell is also the founder of Chefs for Oceans, a not-for-profit organization that spreads awareness of overfishing and sustainable catching methods. His new cookbook, Lure, is an in-depth guide to keeping it fresh, safe and responsible. Whip up this salmon and kale salad and feel great in every possible way. 

Salmon makes dinnertime so easy. Its full flavor means it can stand alone with minimal seasoning, or stand up to just about any assertive ingredients you crave, including kale tossed with an autumnal cider vinaigrette. To help satisfy our hunger for this omega-rich fish without depleting the ocean, the ‘Namgis First Nation of Vancouver, BC, has made tremendous strides in sustainably farming Atlantic salmon. Their landlocked pens at the north end of Vancouver Island ensure the fish never escape into the ocean where they might wreak havoc on wild populations. In the States, farmed steelhead or arctic char offers a similarly sustainable alternative with a comparable flavor and nutritional profile.

Reprinted with permission from Lure