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Salmon Worldwide, there are many varieties of this fish from Salmonidae family. There is King, Coho, Sockeye, Chum, Pink, and Atlantic Salmon out there. Quality differs between the species, Kings, Sockeyes, and Atlantics being the premium ones. All but the Atlantic Salmon are native to the Pacific Ocean, however the farm-raised Atlantic Salmon is cultivated in both the Atlantic and the Pacific. King salmon is also farm-raised in British Columbia, but the first-rate quality of the wild King Salmon makes it by far superior to its farmed brothers. It is the largest of all the salmon, with thick lean meat and spotted edible skin. Atlantic salmon, reared in cold waters from Norway to Chili, is large and sleek, with fatty meat and deep orange color.
Best cooking method: Salmon is a versatile fish. It bakes, broils, and grills perfectly. It is also delicious steamed or poached.
Substitutes: Salmon Trout, Steelhead Trout. HOW DO YOU COOK YOUR FISH? HERE’S HOW WE DO SALMON AT GORDON’S:
• 1 1 1/2 pound center-cut salmon fillet
• 6 large zucchini (each about 7 inches long and 1 1/2 inches thick), trimmed
• 1 1/2 cups mayonnaise
• 3/4 cup plus 3 tablespoons chopped fresh dill
• 7 teaspoons white wine vinegar
• 6 ounces smoked salmon, coarsely chopped
• 3 tablespoons chopped dill pickle.
Sprinkle salmon with salt and pepper. Steam until just opaque in center, about 15 minutes.
Slice enough 1/8-inch-thick lengthwise strips from center portion of each zucchini to make 24. Steam in batches until just tender but very pliable, about 3 minutes. Transfer to prepared baking sheet; pat dry. Whisk mayonnaise, 3/4-cup dill and vinegar in small bowl. Season with salt and pepper. Flake salmon coarsely into a bowl. Gently mix in smoked salmon, pickles, remaining 3 tablespoons dill and 1/4-cup dill sauce.
Place 1 rounded tablespoon salmon mixture at end of each zucchini strip. Roll up strips, enclosing salmon. Place rolls seam side down on platter. (Can be made 1 day ahead. Place rolls on paper towels. Cover and chill.)
SERVES 8.
Kitchen tip:
When making a batch of Gefilte Fish, before making the fish balls, take a small amount of your seasoned fish mixture and cook it the way you would do the Gefilte Fish. Taste the sample. Adjust seasonings accordingly before it’s too late.
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