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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