The Real Food Cookbook by Nina Planck & Nina Planck

Author:Nina Planck & Nina Planck
Language: eng
Format: epub
ISBN: 9781620409336
Publisher: Bloomsbury Publishing
Published: 2014-04-07T16:00:00+00:00

simple wild salmon

Serves 6 to 8

Buy salmon wild from cold, clear Pacific waters. It’s leaner, firmer, and cleaner than the flabby, farmed sort sometimes labeled “Atlantic.” It will also be free of the antibiotics and pesticides fish farms use to fight fish lice. Salmon farms are hostile to wild salmon; they kill off nearby wild cousins, including Atlantic, steelhead, pink, chum, and coho salmon. Since Alaska banned salmon farming, its wild salmon fisheries have thrived. If you live near those waters, rejoice and buy fresh wild salmon. On the East Coast, my best salmon choice is usually frozen. The ruby fish, rich in omega-3 fats and colorful antioxidants, stays very fresh in my trusty freezer. A whole side of salmon serves six to eight. However you cook it, let it be pale pink on the outside and a moist, rosy pink in the middle. Serve with crème fraîche or butter, beurre blanc (halibut with beurre blanc), or sauce gribiche (sauce gribiche).

Baking

Set the oven to 350°F. Wrap the fish in foil or parchment paper. Dress it lightly with olive oil or dot it with butter. Add a splash of white wine; rosemary, thyme, or a bay leaf; perhaps a slice of lemon. Season all over. Seal up the package and bake it for about 20 minutes.

Poaching

The best poaching liquid is fish stock (Fish & Shrimp Stock) or, as I was surprised to learn from Michele Pulaski, chicken stock (Chicken Stock). Water is a little . . . watery. If you must poach in water, add a bit of white wine and olive oil. Put the salmon in a large, flat pan, and cover it with the liquid. Add a bay leaf, a couple of peppercorns, and a grind of salt. Simmer uncovered for 10 to 12 minutes.

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