audreyh1
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
We had been suffering from salmon deprivation recently.
The main problem is that since moving to the Valley, we almost never see king salmon. We enjoyed it when we lived in Austin as Whole Foods and other stores usually had a decent supply during the summer, but that seems to be a function of the larger metropolitan areas, not the smaller cities.
We can get decent wild sockeye salmon, frozen, or fresh in the summer. I've had great luck with hot smoking it. But it doesn't work well in my other favorite dishes - it's just a bit too firm, and not quite fatty enough. Poaching is OK, but DH isn't that crazy about it poached.
Having gone so long without preparing salmon at home (or eating it out), we finally broke down and tried the Costco farm-raised Atlantic salmon. OMG! It was wonderful!!!! Used our favorite roasted king salmon recipe and it was wonderful.
1998: Barbecue Roasted Salmon - Cooking Light's 25 Best Recipes Ever - Cooking Light
What Costco says about their farm-raised salmon - which I later found out has won some notable blind taste tests: Kirkland Signature Atlantic Salmon FAQ's
I'm still working on finding recipes that we like for sockeye salmon. I'm able to buy the whole side frozen in the original packaging from Trident Seafood (carried by HEB). I found an amusing recipe video where Alton Brown broils an entire side of sockeye and that looks promising - Broiled Sockeye Salmon with Citrus Glaze Recipe : Alton Brown : Food Network
I don't like to pan fry salmon on the stove top, because it really stinks up the whole house and the smell lingers for a while. We tried steaming it - meh.
I've been bringing myself up-to-date with where things stand in terms of farm-raised salmon.
The main problem is that since moving to the Valley, we almost never see king salmon. We enjoyed it when we lived in Austin as Whole Foods and other stores usually had a decent supply during the summer, but that seems to be a function of the larger metropolitan areas, not the smaller cities.
We can get decent wild sockeye salmon, frozen, or fresh in the summer. I've had great luck with hot smoking it. But it doesn't work well in my other favorite dishes - it's just a bit too firm, and not quite fatty enough. Poaching is OK, but DH isn't that crazy about it poached.
Having gone so long without preparing salmon at home (or eating it out), we finally broke down and tried the Costco farm-raised Atlantic salmon. OMG! It was wonderful!!!! Used our favorite roasted king salmon recipe and it was wonderful.
1998: Barbecue Roasted Salmon - Cooking Light's 25 Best Recipes Ever - Cooking Light
What Costco says about their farm-raised salmon - which I later found out has won some notable blind taste tests: Kirkland Signature Atlantic Salmon FAQ's
I'm still working on finding recipes that we like for sockeye salmon. I'm able to buy the whole side frozen in the original packaging from Trident Seafood (carried by HEB). I found an amusing recipe video where Alton Brown broils an entire side of sockeye and that looks promising - Broiled Sockeye Salmon with Citrus Glaze Recipe : Alton Brown : Food Network
I don't like to pan fry salmon on the stove top, because it really stinks up the whole house and the smell lingers for a while. We tried steaming it - meh.
I've been bringing myself up-to-date with where things stand in terms of farm-raised salmon.
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