Salmon is running… into the kitchen!
July 2nd, 2009 | Published in Green Living, Main Course Recipes, Salmon Recipes | 1 Comment
King Salmon
Whether you’re lucky enough to lay your hands on fish from the Copper River, or one of my new favorites, Chum from the Yukon River in Alaska (more on this later from tastemaker Jon Rowley) wild Alaska salmon is definitely in season.
People here in the Northwest groan and coo over sides of tangerine salmon in an icy case the way others might over a display of puppies or pastries. It’s full of Omega-3’s; it’s sustainable, yes. But more than that, it is one of the iconic foods of the region. With a briny, fresh flavor and unctuous texture unchanged over eons, wild Alaskan salmon is a direct link to our culinary heritage that the knowledgeable treasure, even crave. I know I do.
To celebrate my relatively new residency here in the land of the salmon, I’m going to run a series of recipes for salmon I’ve created over the years. Nearly every cuisine I’m interested in does great things with fish, so I’ll share some ideas inspired by Italy, Spain, Thailand, Vietnam, Mexico and, of course, the Northwest.
Salmone con Salsa Verde
Salsa Verde is ubiquitous in the cuisine of the Piedmont in Italy. Its bright, herbaceous tang shows up on menus throughout the region as a lively addition to broiled meats, vegetables and poached or grilled fish. This is one of those perfect recipes in which very little effort is required to create a stunning effect. Monkfish or sea bass can be used instead of salmon in this recipe with equally delicious results—select whichever is best in your market to create a quick hit. Serve with fresh corn on the cob or roasted potatoes and grilled mushrooms.
Salmon with Salsa Verde
Makes 4 servings
For Sauce (makes 2 cups—you’ll have extra for later use)
- 6 anchovy fillets, rinsed
- 2 tablespoons capers, rinsed and drained
- 4-5 cloves minced garlic
- 1/3 cup fresh lemon juice—to taste
- 1 1/2 cup chopped, fresh Italian parsley
- 1/4 cup chopped, fresh mint, oregano or basil
- 3/4 to 1 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 4, 8-ounce, center cut salmon steaks or a 1 1/4 pound salmon fillet (skin on)
- Combine all ingredients, except olive oil in a food processor or blender and pulse to puree. Add oil slowly. Add salt and pepper to taste. Can be made up to 2 days before using.
- Pre-heat grill to medium-high
- Brush the salmon with olive oil and season well with salt and pepper. Place on pre-heated grill and cook 6 minutes on first side. Turn and cook until lightly charred and pink in the middle (4 to 5 minutes)
- To serve: Transfer the salmon to plates, drizzle with the sauce.
August 5th, 2009at 7:14 pm(#)
I will be coming back here again and again, and I will tell my friends as well. This is a great site. See yer! Jodie May