Salmon
Chinook or king salmon can reach up to 120 pounds with a high-fat, soft-textured flesh ranging from off-white to bright red. Other salmon include coho or silver salmon with firm-textured pink to red-orange flesh; sockeye or red salmon (prized for canning) with firm deep red flesh. Not as fatty are the pink or humpback salmon, the smallest most delicately flavored variety; and the chum or dog salmon which is distinguished by having the lightest color and lowest fat content. All salmon are high in protein and a rich source of omega-3 oils.
Season
available year-round
How to select
substitutions: swordfish, halibut, lake trout, yellowtail tuna
How to prepare
bake, braise, broil, grill, pan-fry, pan-roast, poach, saute, sear, steam
Matches well with
aioli, anchovies, aquavit, artichokes, avocados, bacon, basil, bearnaise sauce, beurre blanc, bread crumbs, capers, caviar, Champagne, chervil, chives, citrus, clams, Cognac, coriander, corn, crab, cream, creme fraiche, cucumber, cumin, curry, dill, fennel, garlic, ginger, hollandaise sauce, horseradish, leeks, lemon, lime, maple syrup, mayonnaise, mint, mushrooms, mustard, olives, parsley, pepper, pomegranates, raisins, sesame, shallots, shrimp, snow peas, spinach, tarragon, tomato, vermouth, vinaigrette, walnuts, wine, Worcestershire sauce, zucchini