This tangy recipe speaks for it­self

Hawaii Tribune Herald - - FRONT PAGE - By KATIE WORK­MAN

Agood piece of fish needs very lit­tle to make it per­fect. Here, the brisk, anisey-tangy fla­vor of tar­ragon vinai­grette is a won­der­ful com­ple­ment to the lush­ness of salmon filets.

If you start with ex­cel­lent salmon and su­per-fresh herbs, and don’t over­cook the fish, you can­not mess this up. It’s a less-is-more dish.

The mix of or­ange and lemon juices in the vinai­grette gives pro­vides a nice balance of sweet­ness and tangi­ness. If you are in pos­ses­sion of a Meyer lemon, you could use 3 ta­ble­spoons of that juice in place of the mix, and get sim­i­lar re­sults. Not ex­actly the same, but some­thing else won­der­ful.

I love start­ing fish in a pan (make sure your fish is fairly thick, about 1-inch or even thicker) and then trans­fer­ring it to an oven to fin­ish

oven to fin­ish cook­ing. Here are the three main rea­sons why:

1) You can use the oven to cook some­thing else to go with the fish, whether it’s roasted potatoes or other veg­eta­bles.

2) If you are cook­ing the fish with the skin on, you can get that pan scream­ing hot be­fore you add the fish, and when the skin hits the pan it starts to crisp up im­me­di­ately. It then stays crisp and de­li­cious and great to eat. Soft fish skin: not good. Crisp fish skin: a fab­u­lous coun­ter­point to a well-cooked, soft, del­i­cate fish.

3) Per­haps best of all: You don’t have to flip the fish, which even for the most con­fi­dent and ex­pe­ri­enced cooks doesn’t al­ways end well.

Salmon is avail­able ev­ery­where be­cause it’s so good and so pop­u­lar. If you can get wild Alaskan salmon, do your­self (and the en­vi­ron­ment) a fa­vor and buy it.

It has a more pro­nounced fla­vor than farm-raised does, so you’re get­ting the full salmon ex­pe­ri­ence. And be­cause the Alaskan seafood folks are vig­i­lant about sus­tain­abil­ity and har­vest­ing prac­tices, you know you’re eat­ing salmon that has no growth hor­mones, ar­ti­fi­cial col­or­ing, preser­va­tives or added stuff that you might be won­der­ing about in fish.

Serve this (maybe for Valen­tine’s Day?) with rice and a green salad, or a whole-grain salad mixed with some fresh or roasted veg­eta­bles.

As­so­ci­ated Press

Salmon with tar­ragon vinai­grette.

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