Which Salmon Should You Buy?
Ever wondered if wild salmon is safer than farmed? Why is some salmon so much redder than others? What kind of feeding yields the “color enhanced through feeding” label? And what does sustainable mean anyways?
In this Christine & Katie Chat we talk salmon with Maureen C. Berry, a blogger, food writer and seafood specialist with over 23 years in the industry. We get our salmon-safety questions answered and so much more.
After filming this chat I was craving salmon. I therefore made my basic Salt and Pepper Salmon for dinner for my visiting in-laws. This recipe is as unique as it is simple. See, this is the only way I know of to get salmon to wait for you.
Normally, it is very easy to overcook salmon. You have to watch it and take it out as soon as it’s ready. With this recipe you actually get quite a bit of leeway time-wise. You start the salmon in a high oven for a few minutes. Then you leave it in there but turn the oven OFF. The salmon continues to cook as the oven cools down, yielding a perfectly cooked (and still warm!) side of salmon.
For my in-laws, I made the basic salmon and took it to the table along with a big bowl of green salad with a lemon vinaigrette, a bowlful of hard-boiled eggs, a grainy baguette and some butter. Oh, and white wine of course. My salmon craving was definitely satisfied!
Christine, your salmon dinner looks divine! I really enjoyed your trio video. Excellent explanation, Maureen. I do not buy or support farmed salmon either. When I dine out I always ask if they are serving farmed or wild salmon.
Did you know that King Salmon can be an ivory color as well? It’s a rare variety and sadly looks similar in color to farmed salmon, however, it tastes much better than farmed. I blogged about ivory king a few months back and linked to an older Seattle times article that may be of interest.
http://purpleovenmitt.blogspot.com/2012/05/bbq-salmon-sauce-for-ivory-king-salmon.html
Frieda recently posted: Brown Rice Salad with Cojita,Tomatoes, Radishes, Lime and Cilantro
Wow! Frieda, thank you for the info. I will be on the lookout for the ivory king salmon. I assume it’s season won’t return again until next summer though? :(. I bet I can give your recipe at try with the Coho that’s about to arrive though, right? Thanks for watching and for commenting!
Sure :-) You may be able to find a high quality flash frozen salmon filet at your local seafood market.
Please give my BBQ salmon sauce a “go”. It will be delicious with the Coho. The sauce doesn’t look pretty but it tastes sooo good!
Frieda recently posted: Brown Rice Salad with Cojita,Tomatoes, Radishes, Lime and Cilantro
I have to agree with Katie. This video chat was excellent. Maureen is very professional,knowledgeable, We will be on the look out for King salmon. Thanks,
So happy you liked it! Maureen is pretty amazing. I actually just made some king salmon for my in-laws for dinner. It was fantastic. Maureen is RIGHT!
This was one of our best chats to date and so extremely informative… I’ve been passing on the information to all my friends who eat salmon. Hoping to raise more awareness!
Katie recently posted: {Google Hangout} Salmon
Me too! It was fun. Looking forward to talking arugula with you tonight!
That photo looks so tasty! I love to throw my salmon in a steam basket with a pile of broccoli raab. I steam it for about 7 minutes, then slather it with Kerrygold butter and some garlic. So simple and delicious.
Liz recently posted: Fat Soluble and B Vitamins: Why Animal Foods are Crucial for Your Baby’s Healthy Development
Sounds fantastic, Liz!