Distinctive and delicious, salmon has long been ubiquitous on the majority of menus, not to mention a staple in cuisines around the world. And that’s saying something because my father is a life-long lover and restaurant order-er of salmon. Which one to choose depends not just on the salmon but also on the other components of the dish, including vegetables served alongside. The main types of salmon you’ll see at the store are sockeye, Coho and king, and the color can vary from light peach-colored to very dark pink.
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One reason salmon is so loved, is that its mild flavor and meaty texture make it perfect for all sorts of preparations. Try serving these salmon fillets over a baby leaf salad, and use extra glaze for the dressing. Drizzle oil in a non stick fry pan and heat over medium high heat (or just under, if your stove runs hot).
It took longer to steam because the cuts were thicker (I found Alaskan salmon pieces super cheap at a local Mexican market), but it was worth the wait! Sign up to our newsletter now and we’ll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Here you will find a collection of delicious recipes all tested and approved by me, Jaclyn, creator of this food blog. I actually get to be even more creative by analyzing a favorite recipe and seeing where I can make changes to make a healthier version of a pre-op favorite.