Salmon - A Unique Fish

Salmon has such a unique flavor, and can be prepared in so many ways, that I categorize it as separate from other fish of the sea. A salmon steak rivals as "good eating" any beef steak, and is far the healthier as described below. Often people who do not enjoy fish because of its odor or taste, are delightfully surprised by salmon.

Salmon, although a fatty-fleshed fish, has less cholesterol than red meat. It contains omega fatty acids which are now known to be essential for lowering blood cholesterol levels. These fats also are the only ones essential in the diet since they are immediate precursors of several key metabolites.

Salmon species include the Chinook, which averages around twenty pounds and is considered the best of all. Coho salmon, or silver salmon, looks and tastes quite similar to Chinook except they are smaller. Sockeye salmon is less fatty than the two above and is mainly used for canning. There are also pink salmon, chum salmon, and Atlantic salmon (the other five species are found in Pacific waters, mainly from Northern California up to Alaska).

Methods of Preparation

Salmon may be prepared in many ways. It may be poached, steamed or simmered; baked, roasted or sauteed; and grilled, barbecued or broiled. Most are familiar with smoked and cured salmon commonly referred to as lox. Salmon may be purchased cooked, ready for use from a can much as one would find tuna fish.

Salmon has such a marvelous flavor that in my opinion it is almost unspeakable to pair it with very spicy or otherwise highly seasoned sauces. Leave the garlic and peppercorn mustard for the cod and what-not that have virtually no flavor in and of themselves. Sometimes a salmon steak is best with just melted butter and a sprig of lemon juice.

Here are some simple suggestions that I enjoy:

• Salmon caviar - mix with sour cream and serve on bread. Butter is another good mixer as are slivered onions. Incredibly delicious for such a simple dish.
• Lox is served on sliced bagels, pumpernickel or rye that has been spread liberally with cream cheese. Serve with sliced onions. This is the quintessential treat for delicatessan goers and Jews alike.
• Lox, eggs and onions. The scrambled eggs are made even yummier by adding cream cheese.
• Canned salmon combined with mayonaisse (just enough to lend it a creamy texture) is spooned on bread with a slice or two of cheddar cheese and broiled in the oven. This salmon melt is exceedingly pleasing and comes as a nice variant of the ubiquitous tuna melt.
• Canned salmon is heaped in the middle of a large plate of assorted greens with sliced hard boiled egg. Prepare a ravigotte sauce (a classic French sauce used for cold fish) or top with Dijon mustard and capers. Serve with pumpernickel bread and butter.
• Salmon pate or mousse may be purchased outright or made using a food processor. Serve on good crusty bread cold, or mix with parmagiana and use as a sauce for hot cooked pasta. Garlic does not go with salmon although I find green peas make for a colorful dish.
• Salmon alfredo - a delectable variant of the rich Italian pasta dish. Fettucini alfredo with salmon roe caviar is also superb. I have seen it at more than one fine establishment.

Recipes

The following are some ideas for salmon, and have been taken from the "Salmon Cookbook". They are more sophisticated than the above and many require advance planning. Exact recipes are available on request.

• Cold Poached Whole Salmon - garnished with sliced cucumber this would be the star of any buffet table.
• Salmon and Corn Chowder - potato and leeks are used to make this cream soup.
• Salmon Bisque - serve chilled. A food processor is needed.
• Leaf-Wrapped stuffed Salmon. The lemon and almond stuffing perfectly accents the salmon meat. I would have good grated cheese available at serving.
• Teriyaki Salmon. Two hours marinade in teriyaki sauce are following by broiling. Serve with fluffy rice and spinach for a Japanese treat.
• Gravlax. From Sweden, salmon is salted, sugared and allowed to marinade refrigerated for three to four days with weights on top. Serve cold with dill, flavored butter, or sweet honey mustard on good firm bread.
• Lomilomi. A lime-cured salmon good in hot weather. From Hawaii, serve chilled with tomatoes and cilantro.
• Salmon salad nicoise with dijon vinagrette.
• Fried salmon cakes. Round cakes of salmon mixed with breadcrumbs and seasonings are pan-fried to perfection.
• Coulibiac au Saumon. Russian in origin, salmon is encased in rich brioche dough. A spinach-mushroom filling AND a rice filling are used, as well as hard boiled eggs in the very center. I have yet to prepare this one although my brother Dale has enjoyed it in St.Petersburg.