In addition to being high in protein, salmon is a rich source of vitamin A, the B-group vitamins and Omega-3 oils; and this versatile fish can be prepared in myriad ways with great success.
Look for the even, bright-fleshed fillets (the color will vary from pale pink to bright pink or red depending on the variety of fish.) Here on the East End, most salmon at the markets is pink. If buying the whole fish, look for bright eyes to determine its freshness. Buy organic if possible.
Once home, store raw fish in the refrigerator for up to one day.
For the most flavor, cook the salmon with the skin on. The guests can leave it on their plate if they don’t like it. The rule of thumb is to cook salmon 10 minutes per inch of thickness for medium well-done.
This week’s spicy salmon cakes are great as a first course, or serve two or three on a bed of mesclun garnished with cherry tomatoes for a special luncheon.
Sorrel is a springtime green with some degree of sourness and acidity. Look for bright green crisp leaves that are full of vitamins A and C. This week’s piquant sauce sorrel beurre blanc heightens the rich flavor of the salmon.
Pan searing is my favorite way of cooking salmon because I can control the crispness of the skin and degree of doneness as I sear it. Salting the pan is the secret to a crispy skin. The fish oils left in the pan add flavor to a shiitake mushroom garnish. Bon appetit!