11/07/14 - 9:39am
The salmon I cooked for dinner Tuesday night earned a thumbs up and a “Mmm-mmm!” from the in-house food critic, so I thought I’d share with you how it came to be.
It began with a frozen fillet, the front half of a silver that tried in vain to swim up the Kenai River in late September. I chose the front because that part of a salmon is the fattest and most tender. I save the tail sections for when being tender isn’t as important, such as for smoking, spreads and patties. It’s all good stuff, but the thicker parts work best for broiling, pan frying and oven-roasting.