I'll have the overfished salmon, 3 tasty ways

I was going to make a witty comment or two, but I don't think it's necessary. From the Albuerque Journal:

"Not that many years ago, people thought the oceans could feed the entire world population. They were wrong! Today 70% of the world's fisheries are fully deplete or nearly fished out....commercial fishers are going after the estimated last 10% of the world's cod....bycatch is 4 times greater than the entire catch....fish farming is bad too."

Wow. What am I to do? Should I become a vegitarian or cook up "the tempting seafood dishes" from the article?

POLYNESIAN SALMON ON TOAST POINTS</span>
1 1/2 pounds of salmon fillets
2 tablespoons shallots
2 tablespoons garlic
1 cup white wine
POLYNESIAN SAUCE:
1 teaspoon fresh ginger, ground
1 1/2 cups mango slices
1 1/2 cups papaya slices
1 cup raisins or grapes

Grill salmon over a high flame to sear in flavor, but don't cook all the way through. Then poach til it's done to your liking in a pan with the shallots, garlic and white wine. Chill. Mix the sauce ingredients together in a pan and bake at 350 degrees for 25 minutes. Chill. Cut the chilled salmon into pieces small enough to fit on small pieces of toast, and cover with the chilled Polynesian sauce. Serve. Serves 20

GRILLED TILAPIA IN PAPILLOTE

4 tilapia fillets, about 2 ounces each
1/3 cup red onion, sliced
1/3 cup mushroom, sliced
1/3 cup red bell pepper, sliced
1/3 cup yellow squash, sliced
1/3 cup zucchini, sliced
1/2 teaspoon fresh shaved ginger
4 tablespoons butter
Salt, pepper and cilantro (to taste)

Tear off pieces of foil large enough to wrap loosely around each fillet, creating a tent. Line the bottom of each tent with pats of butter. Place a quarter of the sliced vegetables directly on the butter on each piece of foil and add salt, pepper and cilantro to taste.

Lay one fish fillet on top of the veggies and seal the foil all the way around, leaving an opening at the top for steam to escape. Place tents on the grill over medium heat until done, or about 10 minutes per inch of thickness measured at the thickest part of the fillet. Serves 4.

ALASKAN SALMON STIR-FRY WITH BOK CHOY AND ASPARAGUS

6 ounces Alaskan salmon fillets
12 spears fresh asparagus, tips only
1 small head bok choy, diced
1/2 small white onion, diced
1/2 small carrot, diced
1/2 small red bell pepper, diced
4 fresh button mushrooms, sliced
2 teaspoons fresh ginger, diced
2 teaspoons fresh garlic, minced
2 tablespoons sesame oil
SAUCE:
1/4 cup oyster sauce
1 cup dark soy sauce
1 teaspoon red Asian chile sauce
1 tablespoon salt
1 tablespoon corn starch
1/4 cup cold water

Arrange vegetables on a large sheet pan in piles. Poach or steam salmon until cooked. Place in refrigerator until chilled and then break into small pieces. Combine sauce ingredients into small bowl. Heat wok to high and add sesame oil, ginger and garlic, leaving them in the oil to brown. Add carrots and cook 15 seconds; add white onion, cook 15 seconds; add bell pepper and cook 15 seconds. Add the remaining vegetables and cook all together until asparagus is bright green. Add salmon pieces and sauce mixture. Stir just to coat and remove from heat. Serve over wild rice, jasmine rice or vermicelli.