If anything it should attract more pollinators. We have a lot of "preferred" clover plants surrounding fields and home gardens around here and it's never an issue. Attracting pollinators is of more concern to tree fruit growers (including almonds). Some people have early-season issues with melons and squashes which need a good amount of pollinators, but by the time things warm up it's not an issue in most areas. It don't take much once bees/insects/etc know an area where they can feed. They'll explore more than just the one plant that attracted them.

I am aware of the bias against "farmed" salmon, but I don't agree with it. I believe this salmon is one of the highest quality seafood products available. It is not like catfish, tilapia and shrimp, which are raised in warm water ponds with minimal circulation. Salmon is raised in cages in cold sea water constantly washed by tidal currents. When the salmon is harvested it is immediately shipped, unlike some fish which are caught from boats which are at sea for several days. The salmon fillets I buy have a sparkling fresh appearance and a good, fresh smell. I use them not only for cooking but for making my own lox. Smoking salmon is a cooking process, so I would expect parasites to be killed, if there are any. I have never seen parasites in salmon, although I have seen them a very few times in various white fish. I smoke fish I catch. Fish I smoke myself is of highest quality, much better than store bought, probably because of less time in transit at every stage. I wouldn't have the patience to treat fish with dry ice prior to smoking. If I thought it necessary I wouldn't make smoked fish. I wonder if the 0° F of a home freezer wouldn't be sufficient to kill parasites. I would think so. BTW, this is not a rant or criticism of your intentions, just another point of view. Not to mention the fact that I consume sushi and raw shellfish whenever I have the opportunity. Around here that is often. We certainly are in agreement on the yumminess of smoked fish though. Much success to you, whatever you choose to do. Jim

I will never buy salmon that is frozen or has been previously frozen - it doesn't have the flavor of fresh. It's my favorite fish to grill outdoors because the fat in the meat absorbs the smoke flavor. Normally, I just season it with pepper and dill for grilling and a bit of olive oil on the side without skin. I always grill that side first so that the skin will keep the fish together when I remove it from the grill. It takes no more than 5 minutes per side. When I bake salmon, I put it in a small baking dish (so that it fills up the dish) and season it with pepper, lemon juice, and dill, and then add capers and dot it with butter. I bake it covered usually for 15 to 20 minutes. I also like Marilyn's salmon croquettes, made with fresh salmon. Actually that recipe might also work with salmon that has been frozen, but I've never tried it that way. Sometimes I make a marinade with soy sauce, fresh ginger, and garlic, but this can be a bit salty. I generally never add salt to salmon - I don't think it needs it. Lars

I don't cover it....I want to be able to see what's happening....and I use a glass loaf pan to cook in. Just remember that fat attracts microwaves faster than water.....so the fish will cook faster than the water will boil ( or wine or court boullion or whatever you use as a liquid) The biggest danger is overcooking. Linda C