Many people I talk with love salmon but are afraid to cook it at home. Try this easy, Asian-inspired recipe with tips and photos on preparation to make your salmon dinner a success. Serve it warm over asparagus spears or chilled over salad greens. This could become one of your go-to recipes for a quick weeknight meal or easy entertaining.
There’s so much to love about salmon. With it’s beautiful orange color, salmon is a delight to the eye. But more than just pretty, it’s also highly nutritious; a health promoting choice because of Omega-3 fatty acids. It’s on all of the “good for you” lists like this one in the Nutrition Action health letter.
First, you’ve got to seek out good quality fish. Although many stores in our area offer salmon, I drive a little further and pay a little more to get what I know is quality. The best choice continues to be fresh, wild King salmon from Alaska or California.
When buying salmon, it should be moist, firm and have an ocean smell. The flesh should not be coming apart or tearing. It should not smell fishy or strong. In hot weather, I’ll ask the fish counter to package my salmon in a small bag of ice to transport it home and keep it fresh.
For advice on choosing salmon at the market, check out this link to the Monterey Bay Aquarium Seafood Watch. Print off their pocket guide to carry with you or download the applet to your smart phone.
- See more at: http://afoodcentriclife.com/black-and-white-sesame-salmon/#sthash.5i8Yd4cW.dpuf