OK, a new angle on salmon, given my previously stated difficulties in finding an edible version in Minnesota. Taking a page from our foodie friends Kris & Harry, I ordered online. Since I forgot the site they recommended, I poked around myself and chose Vital Choice Wild Seafood for their sustainable practices and interesting product mix. I chose skinless, boneless canned salmon as well as frozen sockeye flilets. The verdict? The canned salmon is really fantastic – makes a delicious salad with a squirt of fresh lemon and just a touch of mayo. The frozen is a huge a step up in quality from what I can buy ’round these parts, although it’s not perfect. Sockeye (red) salmon is pretty lean, so I’ve been careful not to overcook it. I may order the King salmon next, just to scope the really rich stuff.
The fillets arrive individually vacuum-packed on dry ice, still frozen rock hard.
I kept it simple tonight – a quick marinade of equal parts soy sauce and brown sugar (2 Tbsp.) whisked with minced garlic (1 clove) and a squeeze of fresh lemon juice (1/2 lemon). Grilled for a few minutes on each side, the sugar and soy contribute to a nice char and crust. Very tasty!