Why Salmon Deserves a Second Try
I desperately want to like salmon: It’s versatile, loaded with healthy Omega-3 fatty acids, and a nice way to change up the chicken-steak-pasta program that seems to have taken hold in my house. Now I’ve finally figured out how to cook salmon so eating it doesn’t feel like a chore. It’s a two-step process anyone can employ for the salmon lovers and haters in their household.
Secret #1
Buy frozen, not fresh. I prefer to buy frozen pre-portioned salmon filets. Because they’re frozen fast and efficiently (on the boat from which they’re caught), these pieces of fish have little chance of going bad. The longer a fish has been sitting around unfrozen, the stronger it starts to smell and taste. Freezing ASAP ensures that the fish tastes as fresh (i.e., less fishy) as can be. When it’s time, I pull as many salmon filets as I want from the freezer and put them in the fridge to defrost—overnight usually does the trick.
Secret #2
Stop trying to eat bare salmon. I would like to be able to enjoy the distinct flavors of the Cohos and the Kings, the Sockeyes and the Ketas, but I really just need some help. Enter sauce. Specifically, an herby, garlicky, vinegary mixture that works beautifully on a seared, broiled, or steamed fish, but also as a salad dressing, a roasted vegetable toss, or a dip for crusty bread.
Now Try This Delicious Recipe
Here’s how to make roasted salmon with herby-garlic sauce. While the salmon is roasting, make the herby-garlic sauce. When the salmon is finished cooking, transfer the filets to plates alongside a nice pile of tender lettuces. Spoon the herby garlic sauce over the salmon and the greens and squeeze a little lemon over top. And that’s a salmon dish even a hater would love. Need more salmon for skeptics? Check out this nifty sheet pan salmon with roasted cabbage and olive vinaigrette.
