Salmon
Everything You Need to Know + 45 Recipes
Published on 22. March 2016
160 pages
978-1-4521-4850-2 (ISBN)
Description
Salmon is the third-most consumed seafood in North America, not only for its exceptional flavor and versatility, but for its undeniable health benefits. Rich in Omega-3s, it's a rich protein source for those looking to eat healthier, consume less meat, or transitioning to a paleo or pescatarian diet. Salmon features 45 recipes showcasing the best ways to prepare this luscious, accessible fish. Acclaimed author Diane Morgan has crafted a go-to reference for home cooks who want to add more creative preparations of salmon to their repertoire. Recipes include all savory meal occasions-appetizers, dinner, pizza, brunch, and more-providing inspiration for healthy eaters and fish lovers alike.
More details
Other editions
Additional editions
Book
03/2016
Chronicle Books
€36.08
Article exhausted; check different version
Person
Diane Morgan is a food writer, recipe developer, and author of more than a dozen cookbooks. She lives in Portland, Oregon.
Content
- Cover
- Title
- Dedication
- Copyright
- Contents
- Introduction
- CHAPTER 1: ESSENTIALS
- The Life of Salmon
- Atlantic Salmon and Pacific Salmon: Know Your Species
- ATLANTIC SALMON
- PACIFIC SALMON
- Wild versus Farmed Salmon: A Global Perspective
- PACIFIC SALMON
- ATLANTIC SALMON
- Salmon and Health: Those Wonderful Omega-3s
- CHAPTER 2: PREPARATION PRIMER
- Fresh-Caught Salmon
- CLEANING AND GUTTING A WHOLE SALMON
- Shopping for Salmon
- LABELING
- Storing Salmon
- FREEZING SALMON
- THAWING SALMON
- Basic Preparation Techniques
- SCALING A FISH
- REMOVING THE GILLS
- FILLETING A FISH
- SKINNING A FILLET
- REMOVING THE PIN BONES
- PORTIONING FILLETS
- SKIN-DRYING SALMON
- BRINING
- CHAPTER 3: RAW AND CURED
- Salmon Carpaccio with Celery Root Slaw
- Salmon Tartare with Fresh Herbs and Cucumber Ribbons
- Salmon Ceviche
- Lemon Oil-Cured Salmon, Salmon Roe, and Salade Russe
- Scandinavian-Style Salmon Gravlax
- Beet and Horseradish Cured Salmon Gravlax
- Pastrami Salmon
- Salmon Pickled in the Style of Herring
- CHAPTER 4: ON THE STOVE TOP
- Tea-Smoked Salmon
- Stove-Top Alder-Smoked Salmon
- Wine-Poached Salmon Steaks
- Shanghai-Style Poached Salmon
- Green Curry Braised Salmon
- Indian Spice-Rubbed Pan-Grilled Salmon
- Crisp Rice-Coated Salmon with a Citrus Sriracha Sauce
- Brown Butter-Seared Salmon with Smashed New Potatoes
- Crispy-Skin Pan-Seared Salmon with Summertime Succotash
- Salmon Stir-Fry with Snow Peas and Shiitake Mushrooms
- Potted Salmon
- CHAPTER 5: IN THE OVEN
- Whole Roasted Salmon with Lemon, Fennel, and Onion
- Salmon Broiled with Sake and Miso Glaze
- Broiled Sesame Salmon Bibimbap
- Low-Tech Sous-Vide Salmon with Sorrel Butter
- Salmon Baked in Parchment with Tomatoes and Corn
- Pan-Roasted Salmon with Potatoes and Kale
- Slow-Cooked Salmon with Spring Vegetables
- Panko-Crusted Salmon Cakes with Jicama Orange Slaw
- Crispy Salmon Skin-The Bacon of the Sea
- CHAPTER 6: ON THE GRILL
- Whole Salmon on the Grill with Lemon and Bay Laurel
- Salmon a la Plancha with Citrus-Dill-Vodka Marinade
- Alder-Planked Salmon with Lemon, Rosemary, and Thyme
- Salmon Grilled on a Bed of Herbs
- Salmon Wrapped in Cedar-Wood Sheets
- Banana Leaf-Wrapped Grilled Salmon with Lemongrass
- Asian Salmon Burgers with Green Onion-Soy Mayonnaise
- Grilled Salmon Tacos with Chipotle Sauce
- Salmon Skewers with Avocado-Edamame-Wasabi Mash
- CHAPTER 7: SECOND HELPINGS
- Salmon Hash with Yukon Gold Potatoes and Herbs
- Poached Eggs and Smoked Salmon on Tapenade Mayonnaise-Smeared Bread
- Smoked Salmon Frittata with Goat Cheese and Greens
- Salmon Caesar Salad
- Salmon Salad Rolls
- Salmon Bánh Mi
- Farfalle Pasta with Salmon, Lemon, and Greens
- Salmon Risotto with a Cilantro and Orange Gremolata
- Chunky Salmon, Corn, and Potato Chowder
- Index
- A
- B
- C
- D
- E
- F
- G
- H
- I
- J
- K
- L
- M
- N
- O
- P
- Q
- R
- S
- T
- W
- Z
- About the Author
- Chronicle Ebooks
