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!