All Hail the King! Demand for Wild Salmon Is Increasing Worldwide
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Summary
My favorite ways of cooking fresh king are grilling and poaching. It is summer after all, so meddling with the oven or a saut pan seem a bit complicated. If you buy salmon in fillet form, feel along the flesh for pinbones. Raid the toolbox for a pair of needlenose pliers and use these to carefully pull out these small but annoying bones. If you buy salmon steaks, leave the skin and bones in place while the fish cooks. After the salmon is done it will be easy to pull the bones out and remove the skin. When grilling a fillet leave the skin on and cook the fish skin side down on the grill. Don't try to turn the fillet; rather, close the cover of the grill and cook the fish to the desired doneness. Remove the fish from the grill and, using a spatula, ease the salmon flesh from the skin. When poaching salmon, the basic principle is to use a flavorful poaching liquid (see below) with a few simple ingredients. Poaching is a very versatile preparation since the salmon can be served warm, room temperature or cold.
One of the easiest ways to impart a delicious smoky flavor is to grill a salmon fillet on a cedar plank. This is the modern version of the Northwest Native method of cooking salmon spread out on a cedar frame and put in front of a fire. You can buy a pack of three aromatic cedar planks at most grocery stores. Soak one plank in water for about 20 minutes; season the salmon with salt, pepper and a thin sprinkling of brown sugar, then put it on the soaked plank. Have the grill ready to go and put the plank with salmon directly on the grill rack. Close the cover of the grill. The wet cedar will start to smoke, which will give a lovely flavor to the salmon flesh. The plank may actually burn a little so you need to keep an eye on things and douse any flames with a mister. Cooking a good-sized fillet of salmon on the plank generally takes 25-30 minutes. Served with a wedge of lemon, you will have an impressive, good-enough-for-company entre.See the full content of this document
Extract
All Hail the King! Demand for Wild Salmon Is Increasing Worldwide
Wild king salmon season is upon us here on the West Coast. We are blessed to live near the waters where these salmon are fished but this year the rest of the world may want a piece of our catch.
There has been a lot of bad press lately about unhealthy elements of farmed salmon, specifically how bad these farms are for the environment and ho...See the full content of this document
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