Salmon in the Limelight

Salmon has been discovered to be one of the healthiest types of fish you can eat. It doesn’t have a “strong” fishy flavor which lets it be paired with many types of other foods, and it’s firm texture makes it easy to cook for beginning fish chefs.

Salmon is most often cooked as a fillet (a thin cut down the side of the fish with no bones) or a steak (a cross-section of the fish). Recipes can be as simple as some pepper and olive oil sprinkled on, or they can feature fancy sauces.

Best species of salmon is said to be the King salmon, or Chinook, because it has the most flavors due to its high oil content. Most people seem to prefer the Sockeye salmon or Red salmon because of its mild flavor and deep red color.

The Silver salmon or Cohoe salmon is very similar to the King salmon except the flavor is milder. The Chum salmon or Keta salmon is very good fish for the barbeque because of its light color and oil content. Last but not least is the Pink salmon. If caught in the salt water and taken care of properly, the Pink salmon has the flavor and texture of a fresh trout.

Salmon Picatta
Recipe
1/2 cup water
2 tsp. lemon juice
1/8 tsp. chicken broth granules
2 (4 to 6 oz. each) Salmon steaks or fillets, thawed if necessary
1 tbsp. butter
1 tbsp. capers
Black pepper, to taste
Chopped parsley, for garnish
Cooked noodles, optional

Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place salmon steaks or fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove salmon from pan; keep warm.

Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley. Server on a bed of cooked noodles, if desired. Makes 2 servings. Note: Recipe may be easily doubled.