Sunday, June 14, 2009
Wild Spring Salmon Vs Sockeye
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
Adapted from: Umberto Menghi 1978
Salmon Filets or steaks
1 large carrot
1 stalk of celery
2 cloves garlic
1 large shallot
chicken broth (Optional instead of white wine
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.