A Winning Season For Your Salmon

Fresh wild salmon is a delicious addition or centerpiece to any meal. When choosing salmon it is a better idea to seek out wild rather than farmed. While wild salmon might be a little pricier, the benefits are numerous. Farmed salmon tends to contain more toxins than wild salmon due to their feed and their environment. Toxins such as polychlorinated biphenyls (PCBs) are found in farmed salmon and have detrimental effects on the health of the fish and those who consume them. The benefits of wild salmon also extend to areas such as taste. Fresh wild salmon has a unique and delicious flavor that needs little encouragement from the chef in order to make a successful meal. The key is figuring out exactly how to season the salmon. Here you'll learn how to season salmon.

With extremely fresh salmon only a little seasoning is necessary to accent the flavor, too much seasoning could overpower and mask the naturally great taste of the fish. Light marinades with lemon or lime juice, butter, capers, sesame or poppy seeds, or garlic are all great ways to play up the flavor of fresh wild salmon. The most important thing to bear in mind when seasoning salmon is how you plan to cook it. The method of cooking determines how and when you should apply the seasoning. Learning how to season salmon isn't all that difficult; it just takes a bit of practice.

Pan Fried Chicken

When baking salmon, apply the seasoning to the raw fish and brush it with butter before placing the fillet in the tray and putting it in the oven. If you choose to steam the salmon then put the pieces of salmon on a steaming rack and pour water with herbs and spices or wine over the salmon and into the pan underneath. Apply the seasoning to the salmon and cover the entire thing to allow the steaming to occur. For poaching salmon a person should mix chicken broth, white wine, seasoning, and water to a simmer and use this as the poaching liquid, making sure there is a sufficient amount to completely submerge the salmon in the skillet. For pan fried salmon a person can add their seasoning to the flour or breadcrumbs in which they plan to dip the fillet in before placing the fish in the hot oil or butter. To broil salmon wash the pieces in cold salt water and lightly dust them with flour. Before placing the pieces in the oven be sure to lightly coat the fish with a mixture of butter and seasoning, making sure to baste the salmon with this buttery concoction while it cooks. How to season salmon depends entirely upon method of cooking, freshness, and personal taste.

A Winning Season For Your Salmon

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

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A Winning Season For Your Salmon

Fresh wild salmon is a delicious addition or centerpiece to any meal. When choosing salmon it is a better idea to seek out wild rather than farmed. While wild salmon might be a little pricier, the benefits are numerous. Farmed salmon tends to contain more toxins than wild salmon due to their feed and their environment. Toxins such as polychlorinated biphenyls (PCBs) are found in farmed salmon and have detrimental effects on the health of the fish and those who consume them. The benefits of wild salmon also extend to areas such as taste. Fresh wild salmon has a unique and delicious flavor that needs little encouragement from the chef in order to make a successful meal. The key is figuring out exactly how to season the salmon. Here you'll learn how to season salmon.

With extremely fresh salmon only a little seasoning is necessary to accent the flavor, too much seasoning could overpower and mask the naturally great taste of the fish. Light marinades with lemon or lime juice, butter, capers, sesame or poppy seeds, or garlic are all great ways to play up the flavor of fresh wild salmon. The most important thing to bear in mind when seasoning salmon is how you plan to cook it. The method of cooking determines how and when you should apply the seasoning. Learning how to season salmon isn't all that difficult; it just takes a bit of practice.

When baking salmon, apply the seasoning to the raw fish and brush it with butter before placing the fillet in the tray and putting it in the oven. If you choose to steam the salmon then put the pieces of salmon on a steaming rack and pour water with herbs and spices or wine over the salmon and into the pan underneath. Apply the seasoning to the salmon and cover the entire thing to allow the steaming to occur. For poaching salmon a person should mix chicken broth, white wine, seasoning, and water to a simmer and use this as the poaching liquid, making sure there is a sufficient amount to completely submerge the salmon in the skillet. For pan fried salmon a person can add their seasoning to the flour or breadcrumbs in which they plan to dip the fillet in before placing the fish in the hot oil or butter. To broil salmon wash the pieces in cold salt water and lightly dust them with flour. Before placing the pieces in the oven be sure to lightly coat the fish with a mixture of butter and seasoning, making sure to baste the salmon with this buttery concoction while it cooks. How to season salmon depends entirely upon method of cooking, freshness, and personal taste.

There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

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Wedding Season - 3 Classic Dishes That Every Wedding Caterer Must Know

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With the wedding season around the corner and my lady needing her special day to be memorable as ever I took the initiative and interviewed 5 caterers giving them only 3 dishes to serve. The choices were entree's i feel are staples for any personal chef, catering company or even aspiring chef. I also chose on a varying degree of difficulty to assess how serious each caterer was about the event and to see if they were willing to take on a bit more of a challenge to impress or if they would display a unique twist on a traditional and oft times more forgettable dish that is served at many weddings I have been to. The list starts with the most challenging and daring and moves down the line to the least compelling but allows for a bit more freedom of expression in the dish.

First on my list was a crab and bay shrimp stuffed salmon. I chose this to distinguish those caterers that intended to cook a bit more impressive dish and truly wanted to earn my business. The freshness of the seafood is always a key determinant in choosing the right service and chef for the job. I left the seasoning up to the cook and was impressed with the one caterer that chose this dish as there proposed menu item. The mix of rosemary and old bay seasonings was robust and the freshness left it's impression.

Second i looked towards the sometimes tough but delicate duck breast with a sauce of the chef own personal tastes. This was chosen by two of the five chefs and i was all but inspired by both of these dishes. While one was undercooked and under-seasoned the other was dry and glazed with an inappropriate amount of teriyaki something I was not accustom to seeing from refined cooks and am in full understanding as to why. I was impressed with the reduction that was served on the side of the under-seasoned duck breast and gave some extra points for that item.

Finally the traditional dish was included to weed out the weak or allow someone to stand out by offering a unique twist on an over served dish that can easily lack personality. The chicken breast and steamed vegetables was meant to lure in the catering service that was looking to take the easy path and if they didn't do something special with it, they were lost. In fact of the 2 that chose this dish they were both quite impressive. One caterer served a delicious and sweet chutney that allowed the mushroom and prosciutto stuffed chicken to stand out. The final personal chef used a white wine sauce and a side of garlic blue cheese mash potatoes to ride shotgun with a lightly pan fried all white chicken breast. This stood out however my decision had been made.

The effort was there for only one of the personal chefs and they made the decision to impress at the highest level offered. This told me they would do a fine job with any of the dishes that I decided to go with and I made a decidedly confident choice. As the moral says it's worth the effort.

Harvard Williams is a writer and food lover that is in close contact with many caterers, personal chef's and food service workers. His passion for unique items and the psychology behind a nations love for food drives him to consistently try new food items. He has worked closely with such caterers as http://www.sandiego-catering.net on improving their wedding catering service and is working on his long time goal of releasing a the first pop up cook book!

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