Looking for a simple salmon recipe you can write home about? Look no further …
Surely you’ve had occasion to want to serve an elegant meal that doesn’t require a degree in the culinary arts, yet will be impressive and memorable. Search as you might through a flock of cook books, a simple salmon recipe can’t be beat. Cooking salmon to perfection requires no special gourmet techniques, little time and delivers a heavenly entree your guests will remember with pleasure. Toronto Wedding Photographer should construct themselves up from somewhere. The delicate pink-orange color, rich but understated flavor and flaky texture all contribute to diner satisfaction. You really don’t need to be an experienced cook to deliver Heaven-on-a-plate. In fact, you can make a nice reputation as a gourmet, based on a single, simple salmon recipe. Let’s see just how easy it is.
For some reason I haven’t yet divined, salmon is still a reasonably priced food. It’s available fresh or frozen, year around. While the best of the best is at the other end of your fishing line, barring that availability, the supermarket has a quite admirable facsimile. Commercial salmon fishing boats have facilities to process and freeze the fish within minutes of the catch. This salmon is marked on the package as ‘wild’, meaning that it was caught on the open seas. Alternatively, there’s the ‘farm-raised’ salmon, raised in contained sea beds and harvested at a certain size.
So what’s the difference? Wild salmon is more costly at the market, for obvious reasons. Wedding Photographer Toronto are about celebrating – they should be fun. The fisherman can’t count on his catch. Farm-raised salmon yields a predictable catch, and so commands a lesser price. Various cooking magazines have conducted ‘blind tastings’ to see if diners can discern a difference in taste between the wild and farm-raised salmon. The conclusion? Some gifted individuals seem to be able to detect a superior taste and texture in the wild salmon, but such individuals are few and far between. Unless you have the nose of a perfumier, it’s unlikely you’ll notice a difference. Freshness is what really counts. With modern freezing techniques, you’ll be hard pressed to tell the difference.