King Fish

Gaelic mythology tells of a hero known for his amazing perception. As a young lad, he was ordered by his master to cook a magical salmon which would impart all the world’s knowledge to its eater. During preparation, the young hero burned his finger on the fish. Quickly putting the sore finger in his mouth, he unknowingly swallowed a scale from the salmon skin, passing some of the fish’s power onto him.

I can’t say I’m smarter from the salmon I ate last night, but I am happier. There is some great salmon out there right now, Alaskan King (aka Chinook) and Copper River Sockeye are two of my favorites.

For the first time last week, I had some ivory King Salmon. The white fleshed fish is a bit of a prize, you won’t know it’s an ivory fish until you cut into it. I first ate it sashimi style: sliced and raw, the pale flesh carried a slightly rosy hue and was unbelievably soft and delicate. I also had it simply broiled with a dusting of seasoning: the firm yet flaky flesh was luminous and the flavor was so subtle, so cleanly oceanic.

last night’s dinner
(the hub’s 40th birthday)
herbed bamboo rice
zucchini/asparagus with leeks and basil
ciabatta
Alaskan King salmon
… When buying filets, ask for the bones and the skin to be removed. Treating the fish simply is best, in my mind. And I also like it medium to medium rare. I set the filets on a rimmed baking sheet and brushed them with olive oil, Maldon sea salt and a little black pepper. In a pre-heated 425 oven, the two 8oz. pieces sat for about 20 minutes and came out perfectly medium.