Ingredient of the Month: Salmon

kingsalmon

To get through these last, long months until our CSA harvest begins, I thought I would take one item each month and find three new ways to cook it. I tend to fall into a rut with my standby recipes, and experimentation with familiar ingredients is a great way to spice up the routine. For March, I’ll be cooking with salmon. A versatile and popular fish, it’s one of the only types of fish my husband will eat. Salmon is one of the 14 “superfoods” highlighted in Dr. Pratt’s SuperFoods Rx for its heart-healthy omega-3 fatty acids. We typically grill it in the summer with a simple touch of butter, sea salt and smoked paprika. So, this month I’ll be featuring ways to cook salmon indoors in new and flavorful ways. Enjoy!

2 Responses to “Ingredient of the Month: Salmon”

  1. rockcreek

    Cool … my little one actually ate the salmon I poached. Saw this article in the Washington Post about it:

    http://www.washingtonpost.com/wp-dyn/content/story/2008/03/11/ST2008031102792.html

    Big one rejected it. 50% ain’t bad.

  2. foodietots
    Twitter:

    rockcreek – I saw that article, didn’t realize poaching fish could be so complicated. It’s so good though. Glad it worked for at least one of yours! And thanks for visiting.

Leave a Reply




check to share your latest blog postCommentLuv Enabled