"Recipes are meant to be shared"...Ann Thibeault

Sunday, June 14, 2009

Wild Spring Salmon Vs Sockeye

Wild Sockeye Salmon

Wild Spring Salmon

Stopped on the way home from work to pick up fresh fish for dinner and decided on Salmon. I bought two different kinds - Wild Spring and Sockeye. Prepared them both the same way but the flavour of the wild spring was much more to my liking. More moist and the flavour was very delicate. You can see from the photos that their colour was also very different. The sockeye had a very dark red flesh and the spring was a very pale soft pink colour.

Salmon With Julienne Vegetables
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Adapted from: Umberto Menghi 1978
edited June/2009

Salmon Filets or steaks
1 large carrot
1 stalk of celery
1 lemon
2 cloves garlic
1 large shallot
parsley
white wine
chicken broth (Optional instead of white wine
Olive oil

Place salmon filets in a shallow oven proof dish.

Julienne carrots, celery, lemon zest, chop parsley, mince garlic, chop shallots, dill

Mix together and spread over top of the salmon.

Pour a little white wine,or chicken broth over the salmon and a squeeze of lemon juice. Drizzle with olive oil. Sprinkle with salt and Pepper. Butter a piece of foil and place loosely on top of fish. Do not seal. Bake in a 500°F oven for approximately 10 to 15 minutes, depending on the thickness of salmon.

To serve. Place a piece of salmon on plate keeping some of the julienne
vegetables on top.

5 comments:

  1. Looks so fresh and appetizing! Had salmon at the neighbours Sat night..It must have been spring..light and sooo moist!

    ReplyDelete
  2. Monique, just a guess, but it might have been Atlantic Salmon you had rather than west coast wild spring. I've always preferred Atlantic. It is lighter in colour, and very moist.

    ReplyDelete
  3. Lovely presentation and good to be able to compare side by side.

    ReplyDelete
  4. I haven't had salmon in awhile and yours looks wonderful. I've never compared different salmon before - I should do that. Lovely meal!

    ReplyDelete
  5. We are having this tonight for dinner. It looks so light, fresh and tastey! Thank you so much for sharing your recipes. We love everyone of the recipes we have cooked from your collection!

    ReplyDelete

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