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Did You Know?
Chinook salmon are called "kings" because they are regarded as the most prized,
as well as the largest, of the five species of Pacific salmon.
King Salmon is available in the following forms: fillets, steaks, roasts, whole,
smoked and cured.
King Salmon is not particularly bony, but be sure to check fish carefully for
bones. If found, they pull out easily with tweezers, pliers or even fingers.
Cook salmon in as large a piece as possible; larger sections stay moister. In
fact a whole dressed fish makes an elegant presentation.
Select salmon with moist shiny skin, firm flesh and a fresh aroma.
Keep fresh salmon icy cold and use promptly. |
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Honey Mustard Salmon
For salmon:
2 T. Dijon mustard
1 T. honey
1/4 t. salt
1/4 t. ground black pepper
4 pieces salmon fillet with skin (about 6 oz. each)
For baby lettuce salad:
1 Gala or Red Delicious apple
2 T. seasoned rice vinegar
1 T. extra-virgin olive oil
1/8 t. salt
1/8 t. ground black pepper
1 (5-oz.) bag baby lettuces
For optional garnish:
Lemon slices
Parsley sprigs
To prepare salmon: Preheat broiler.
In a small bowl, with fork, mix mustard, honey, salt and pepper.
Place salmon, skin side down, on rack in broiling pan. Spoon mustard glaze over
fillets. Place pan in broiler 5 to 7 inches from source of heat; broil 8 minutes
or until fish flakes easily when tested with a fork (do not turn salmon over).
Meanwhile, prepare the salad: Core and cut apple into thin wedges. In large
bowl, mix vinegar, oil, salt and pepper. Add baby lettuces and apple wedges;
toss to coat.
Arrange salmon and salad on 4 dinner plates. Garnish with lemon slices and
parsley.
4 servings.
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