Atlantic Salmon is from where??? and a great recipe
Can we talk about salmon for a minute? I used to think I didn’t like salmon. I would order it in a restaurant because it always seemed a sophisticated menu choice and as a young adult this was apparently important to me. I could just imagine the diners across the room noticing me, “Oh look at that young woman at the other table! There’s just something about her, so sophisticated, so classy. I can’t put my finger on it. What is it about her? Oh yes, I see now. She’s eating salmon”.
But then I would regret my choice because something just seemed “off” about the texture. It felt a bit rubbery and… squeaky. Yes, I realize “squeaky” makes absolutely no sense but somewhere someone is going to understand what I mean. It’s like that moment when you bite down on a piece of well-chewed gum and it almost makes a little “squeak” sound. Is everyone confused and grossed-out? O.K., let’s move on then.
When I moved to Alaska I realized I had been living a lie all those years and the salmon I had eaten my whole life was farm-raised and wasn’t anything like wild salmon. You wouldn’t think something called “Atlantic Salmon” would come from a farm but it does and it pales in comparison to wild Alaska salmon. Literally, farm-raised salmon is artificially dyed to make its flesh look pink. Now that I’ve had my eyes opened I love salmon and we eat it all the time at my house. Which is reason to come up with all sorts of ways to eat it. And now without further ado, I present to you one of my favorite ways to eat salmon.
Slow cooking salmon at a lower temperature produces an almost buttery consistency and a veil of sweet/tart glaze compliments the flavor of salmon perfectly. This is salmon at its best.