Salmon is all over menus. It comes raw, poached, grilled, sauteed, baked, and sashimied. It is hard to know the quality of the salmon unless the grade is specified. More often than not t comes from a farm in South America where it is fed a restricted diet, has color added to it, and then is shipped half way around the globe in order for to buy it at the grocery store. Last night we had the opportunity to enjoy some US caught Sockeye Salmon: The color is unbelievable, the taste is fresh, and the fat is perfectly marbled. I placed some herbs from my garden on the ruby skin, drizzled it with my best olive oil, and threw it into an oven on 400 for 7-9 minutes...after a little salt and pepper! Ummm.
Bon Appetit.
Cooling off.
13 years ago
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