21 minutes ago
Monday, September 21, 2015
I rarely buy farm raised salmon anymore. I read so many bad things about it, that it has made me fearful.
I have switched to wild salmon, which I love, but is $20-27. per pound.
You get what you pay for.
It is so different from boring farm raised salmon, and I feel better about eating it. It tastes so good, none of that gross white film on top after you cook it.
I might be buying into the hype, but it really tastes so much better.
King salmon is the cream of the crop. Always pricey, such a treat.
Sockeye is great too, and a bit less expensive.
Then there is Coho salmon.
A pink fish, milder in flavor and much less expensive.
It has less fat than King salmon, therefore dries out a lot quicker, so don't overcook it.
I buy it when I see it, and it is always a delicious easy dinner.
Here, I made a quick hazelnut butter and baked the fish at 400F for 10 minutes.
So simple and delicious.
Just lay a large piece of wild salmon (I used Coho) on a parchment lined baking sheet.
Season w/ kosher salt & pepper.
2 tbsp room temperature butter (I used salted Kerry Gold)
handful of toasted, skinned hazelnuts, chopped
1 tbsp of fresh lemon juice
1 tbsp of fresh parsley
Mix the butter together in a bowl and spread over the salmon filet. You can prepare the fish up to this point and keep in the fridge all day until ready to bake.
Bake 10 minutes in a 400F preheated oven.
Pour the melted butter that has accumulated in the pan over the fish on a platter.
Delicious and easy!