Fish, Glorious Fish!!

I bought some wild sockeye salmon. It is unique for me to get wild salmon. The farm-raised salmon is all that I can usually get here in the ultra-rural boondocks where I live! There is a remarkable difference in the fish. The farmed fish has added color that is not the same as the natural color. The wild fish is firmer and denser. From this experience, I would suggest the wild over the farmed. I have read that wild salmon has less fat than the farmed version. This makes sense as the wild fish would get more exercise as it swam in an unconfined habitat.

That said, the farmed breed might be different than sockeye. The breed of salmon must effect the quality too, I am sure.

I improvised on the sauce for the salmon. It was tangy and quite a nice touch. Here is what I did:

3 TBSP fat-free sour cream
1 TBSP Dijon mustard
2 TBSP chopped parsley

Combine in a bowl and refrigerate until serve-time.

I had a one pound salmon fillet, skin-on, that I divided into three pieces.

I put the fish in a med-high pan that was coated with cooking spray.
Cook fish for 4 minutes then pour ¼ to ½ cup of Dry Vermouth on the fish, cover.
The vermouth will poach the salmon and preserve the moisture.

Poach the fish for 4-5 minutes (until it flakes with a fork). This cooking time is highly variable, but, in my experience, it is fairly forgiving—just keep an eye on it.

I steamed broccoli as the vegetable and turned to NearEast, Couscous (I like couscous with salmon and NearEast’s selections are simple to prepare and flavorful.