Salmon
Six species of salmon are harvested in this country: Atlantic, chinook, chum, coho, pink and sockeye. Each offers a distinct flavor, color and size.
Source: Domestically, Atlantic salmon are harvested in New England and imported from Canada. The other species are all harvested in the Pacific Northwest, primarily Alaska. Tremendous amounts of salmon are farm-raised internationally.
Selection & Handling: Salmon are sold fresh, frozen, whole dressed and as steaks, fillets and roasts. They are available year-round, but are most abundant in the summer months.
Flavor: Full and rich, especially if caught during spawning runs.
Texture: Moderately firm.
Preparation: Bake, poach, broil and grill. Because salmon are a relatively oily fish, it is forgiving to cook. Salmon won't toughen or dry out as easily as some other fishes.
Garlicky Seared Salmon
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
4 (4-oz.) salmon fillets onsale the week of November 15th!
1 tbsp. trans fat-free margarine, softened
4 to 6 garlic cloves, minced
2 tsp. olive oil
2 tsp. chopped fresh thyme or 1⁄2 tsp. dried thyme
Easy Steps:
1.Rinse fillets and pat dry with paper towels. Season to taste with ground black pepper; set aside.
2.In a small bowl combine margarine, garlic, and freshly ground black pepper to taste. Spread
evenly on top of each fillet.
3.Heat oil in a large nonstick skillet over medium high heat. Place fillets skin side down in skillet; cook 4 minutes per side or until crisp and golden. Sprinkle with fresh thyme, and serve.
Serves 4
Make it a complete meal with brown rice and sautéed spinach.
Per Serving: 275 calories, 13g carbohydrate, 38g protein, 4g fiber, 6g fat, 2g saturated fat, 95mg cholesterol, 405 mg sodium
