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 so far ↓
1 rockcreek // Mar 29, 2008 at 10:55 pm
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
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// Apr 3, 2008 at 10:58 pm
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.