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Like most fish, salmon was once strictly seasonal. Now, however, farm raised salmon is available year round. You should be able to find good salmon any day of the year. The harvest period for Alaskan salmon, which comprises about 95 percent of the Pacific salmon sold in this country, peaks in midsummer.

This firm, moderately oily fish has a distinctive colored flesh, ranging from light pink to bright orange, white or even red. A number of different species, including cohoe, king, and Atlantic are available. The Atlantic species is commonly farm-raised.

Salmon may be prepared using many techniques and among the most popular presentations are poached, baked in pastry puff, and grilled. Salmon is available fresh, smoked or cured as Gravad Lox. Salmon shares flavors, textures, and culinary treatments with trout.

Marinated Grilled Salmon

  • 1/3 cup soy sauce
  • 1 teaspoon grated lemon rind
  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons sesame oil
  • 1 tablespoon minced fresh herbs: parsley, basil, rosemary, thyme
  • 2 pounds salmon fillets skin on Assorted vegetables for grilling, such as bell pepper, red onion, zucchini or summer squash

Whisk together all the ingredients except the fish and vegetables; taste and correct the seasoning to your liking.

Cut the salmon into 1 ½ - to 2-inch cubes. Marinate for 1 hour in the refrigerator. Cut the vegetables into 1 ½ - to 2-inch pieces like the salmon so you can put them onto skewers. Arrange the salmon and vegetables onto skewers and grill 8 to 10 minutes. Yields four to six servings.

Baked Salmon Fillet with Buttered Almonds

  • 1-tablespoon vegetable oil
  • 3-tablespoons butter
  • 1 cup blanched slivered almonds
  • salt and pepper to taste
  • One 1 ½ to 2 lb. Salmon fillet, skin on

Preheat the oven to 450 degrees. When the oven is hot add the oil to a baking dish large enough to hold the salmon fillet. Heat the baking dish for 5 minutes or so. Meanwhile melt the butter over medium heat in a saucepan, add the almonds, and season with salt. Cook, stirring, until the almonds are brown.

Remove the baking dish from the oven and place the salmon in it, skin side down. Season with salt and pepper; spoon the browned almonds on top. Place the dish in the oven and set a timer for 10 minutes. Check for doneness-this dish is best when served rare. Yields four to six servings.

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