salmon

Chinook or king salmon can reach up to 120 pounds with a high-fat, soft-textured flesh ranging from off-white to bright red. Other salmon include coho or silver salmon with firm-textured pink to red-orange flesh; sockeye or red salmon (prized for canning) with firm deep red flesh. Not as fatty are the pink or humpback salmon, the smallest most delicately flavored variety; and the chum or dog salmon which is distinguished by having the lightest color and lowest fat content. All salmon are high in protein and a rich source of omega-3 oils.

Ingredient

Season: available year-round

How to select: substitutions: swordfish, halibut, lake trout, yellowtail tuna

How to prepare: bake, braise, broil, grill, pan-fry, pan-roast, poach, saute, sear, steam

Matches well with: aioli, anchovies, aquavit, artichokes, avocados, bacon, basil, bearnaise sauce, beurre blanc, bread crumbs, capers, caviar, Champagne, chervil, chives, citrus, clams, Cognac, coriander, corn, crab, cream, creme fraiche, cucumber, cumin, curry, dill, fennel, garlic, ginger, hollandaise sauce, horseradish, leeks, lemon, lime, maple syrup, mayonnaise, mint, mushrooms, mustard, olives, parsley, pepper, pomegranates, raisins, sesame, shallots, shrimp, snow peas, spinach, tarragon, tomato, vermouth, vinaigrette, walnuts, wine, Worcestershire sauce, zucchini