Salmon: an established icon in the realm of health foods, that has yet to lose momentum. A single 4-oz serving boasts skyrocketing levels of vitamins D and B12, in addition to being a excellent source of protein and omega-3 fatty acids. The problem? Overcooking – the luscious, tender filets we often enjoy in our favorite dining establishments often translate into a dry, chalky entree in our homemade attempts. Sure, you can dredge it in a glaze or sauce, but then why bother spending so much on salmon in the first place? That’s why this method will change your life – trust me, you’ll never look back once you’ve tried Slow Cooked Salmon.
I found this recipe on one of my favorites, Steamy Kitchen – it has an AMAZING result, with little to no effort. It’s just a matter of setting the fish on a bed of aromatics, and popping it in the oven for 30 minutes or so. What you get is to-die-for texture that doesn’t take away from the integrity of the fish. Her recipes provides a number of flavor variations as well. Craving ginger, I went for that one (plus I have a huge crush on green onions – they tend to make most things taste amazing). I added a splash of white wine midway through cooking, and a squeeze of lemon at the end to spruce things up a bit – click HERE to see this foolproof method for cooking salmon.
There is something all to fitting about asparagus and salmon, and went with Sesame Asparagus. I was looking for thin asparagus at the store (for sauteeing), yet could only find tree-like stalks. My first thought was to fold and buy spinach instead, but I then remembered Julia Child’s method of peeling the stalks. She claims the result is a fresher, greener asparagus that takes much less time to cook. So I decided to go for broke and bought the thicker stalks – Julia, as always, was spot-on. It cooked in MUCH less time, retaining its colorful hue and tender crunch. On top of that, the sesame-soy sauce was fabulous! Click HERE to see how to make this lovely side dish.
For the musical pairing, I wanted to draw my attention back to the salmon – the whole concept behind the recipe is to maintain the integrity of the original fish, yet leave room for creativity. That led me to Eugène Bozza’s Image for solo flute. Written in 1939, it is dedicated to flute pedagogue extraordinaire Marcel Moyse. Much like this salmon recipe, the work is very open to interpretation, inviting the performer to approach it with “the character of an improvisation.” The piece alternates from inquisitive to jubilant, weaving cadenzas with lilting scherzos that showcase both technique and sonority. The recording I’ve included is with flutist Alexandra Grot – enjoy!
“Salmon,” World’s Healthiest Foods