Spring Just Keeps Coming
This week it’s the availability of Copper River Salmon, my favorite in the salmon family. It’s the filet mignon of salmon, with a distinct flavor and texture. At least, to me. So I’ll be serving it this holiday weekend to my out-of-town guests to make them wish they lived here in the spring and could enjoy this treat.
And there is a connection between salmon and romance–but you knew I’d have one, didn’t you? Seafood has long been considered aphrodisiac, perhaps because of the vast, mysterious oceans from which it comes. Perhaps because of the sexy, salty taste. Maybe just because it’s delicious. And salmon? Their persistence in returning to their birthplace to spawn makes them the kings/queens of romance, battling their way through all sorts of obstacles to reach their mates.
Whatever the reason for the association, it’s a no-brainer for me–salmon is a wonderful main course for romantics or just for a spring holiday weekend.
It’s also an entree that can be easy and quick to fix. The simplest way is to bake the filets in the oven. All you have to do is place the fish on foil, skin side down, on a bed of thinly sliced lemons and sweet onions, maybe put a pat or two of butter on top, and bake at 400 degrees for 12-15 minutes. I serve salmon cooked this way with a sauce of sour cream liberally laced with horseradish and sometimes dill.
You can, of course, cook the fish on a grill. Or you can pan sauté it in a bit of olive oil until the fish is cooked through, about 3-4 minutes on each side. Season with a bit of pepper and dill, if you like before you sauté it.
However you cook it, serve it with spring veggies–asparagus or snap peas–and maybe rice.
My mouth is watering already.
