Wild Salmon & Greens – Made Your Way!
Boaters, Try This Recipe: Wild Salmon & Greens. Almost all wild salmon is Pacific. And in flavor, texture and color, the Pacific species of king (or Chinook), sockeye and coho are all superior to any farmed salmon. Wild salmon is seasonal, and we’re smack in the middle of that season.
Wild salmon has so much flavor that all it really needs is a hot skillet and a sprinkle of salt, but because you should be cooking it often before the short season ends, you should consider exploring some of the many possible recipes for Salmon. Some like it grilled, some like it raw as in sushi, some prefer it poached which is usually served with a sauce, and of course- salmon burgers. Any way you make it, you’ll love it.
King (in season May to June)
Also called Chinook, this is the largest Pacific salmon species (average adult weight is 20 lb., but it can go up to 50 lb.). It’s the earliest to market and the most sought after, prized for its high fat content and melt-in- your-mouth flesh that ranges in color from ivory to deep orange-red.
Sockeye (in season mid-May to late July)
Known as “red salmon” by fishermen because its skin changes from gray to bright red during spawning season, sockeye is a smaller species (average weight is 6 lb.) with the firmest texture and a strong, rich flavor.
Coho (in season August to September)
Also called “silver salmon” for its bright, silvery skin, coho’s deep orange flesh is firm and meaty, with a more delicate flavor than king salmon. Cohos are the second largest species, with an average weight of 12 lb.
Keta (in season June to September)
Formerly called chum, this medium-size salmon (average weight is 8lb.) has firm, light orange-pink flesh, a mild flavor, and relatively low fat content. It’s often smoked, but recently, it’s become more popular as an affordable fresh fish. Sushi lovers prize keta’s large, juicy eggs.
Pink (in season mid-June to mid-September)
The most abundant of all the species and the smallest (average weight is 2 to 3 lb.), pinks have rosy flesh, a tender texture, and the second-highest fat content. They are often smoked and/or canned, but have recently gained favor as an economical fresh or frozen choice for those who appreciate mild-flavored fish.
Ingredients
5 tablespoons extra-virgin olive oil
1 salmon fillet
Salt and freshly ground black pepper
1 cup mixed greens or spinach greens
1/4 cup grape tomatoes
2 tablespoons dried cherries
2 tablespoons pine nuts
5 small broccoli florets
Handful of blueberries
1 Red Onion cut into half-rings (optional, for contrast)
2 tablespoons champagne vinegar
1 teaspoon chopped fresh chives
1 slice bread, brushed with olive oil and toasted, for serving
Preparing the Meal
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sprinkle the salmon with salt and pepper. Add the salmon to the hot skillet and cook for 7 minutes on each side. Remove from the heat.
- Combine the mixed greens, tomatoes, dried cherries, pine nuts, broccoli and blueberries together in a bowl. Whisk together the remaining 4 tablespoons olive oil, vinegar and chives. Season with salt and pepper and pour half over the salad.
- Place the salmon on top of the salad and pour over the remaining dressing. Top with red onion if desired. Serve with toasted bread on the side.
Boaters, Try This Recipe!
