That's where all that good lemon flavor is. Make sure there's none of that bitter whiteness on it, you only want the colored skin. How to Cook this Sheet Pan Salmon Dinnerįirst thing, make that brown butter and add strips of lemon peel. It's simply seasoned with garlic powder, salt and pepper, and a splash of lemon juice before getting drizzled with that brown butter. Some kosher salt and freshly ground black pepper. Bonus points for finding the ones with purple potatoes. I love using these, they're often bagged up in the grocery store in multiple colors. You can use garlic powder if you're afraid of them burning, but as long as they're not on top of the asparagus they should be fine.īaby potatoes. I sliced these up to hide in this midst of the asparagus stalks. Fresh herbs give this dish that extra oomph, you know? I also added fresh thyme because I had it on hand, but the rosemary is the star of this herb show. One of my green-boi go-tos, especially when it's in season this time of year!įresh rosemary. I used the lemon zest to infuse into the brown butter, and roasted the potatoes with a cut up lemon and charred some lemon slices to serve with. You can use unsalted if it's all you have, just make sure it's actual butter, not 'buttery spread'. If you're using pre-portioned filets, keep in mind that the timing will be slightly faster. For more information about the different types of salmon (and other fish!) and what to avoid and what to buy, check out Monterey Bay Aquarium's site Seafood Watch. Even slightly overcook it and it'll be chalky and dry.įind out which ones you're buying by asking your fishmonger a few questions and looking at labels and asking questions at reputable grocery stores. The actual fat content varies by species (with King salmon being the most fatty (and expensive) wild caught variety), so be careful while cooking it. Wild salmon tends to be more intensely flavored, much leaner, and more expensive than farm raised. Wild-caught salmon is exactly that: salmon caught by fishermen in their wild habitat, usually in Alaska or New Zealand. They are grown in many indoor circulation tanks with wastewater treatment systems rather than in marine net pens (those are the ones you want to avoid!). Which is why I'll say that thanks to modern technology and a little intel, you can find good-for-you, sustainable, farm-raised salmon. And I'm always one to suggest quality ingredients for the best dishes. I know farm-raised gets a pretty bad rap. These are thicker, more consistent-sized cuts while the tail ends are flatter and will cook too quickly. If you're buying those portioned salmon filets at the seafood case, choose center cut filets. And those colors can vary - from bright reddish-pink to coral, depending on the breed of salmon. Salmon should be very moist looking with a vibrant color, not pale. If the flesh is dry, if there is 'gaping' (meaning the flesh is sort of flaking away from itself), or it's starting to brown or curl up around the edges, don't buy it. It shouldn't stink, it definitely should not smell fishy, it shouldn't be off-putting at all. Here's a few tips on what to look for when buying salmon to cook for dinner.įirst, smell your salmon. Shopping at the grocery store, you will find salmon prepared all types of ways: from canned salmon, to salmon fillets in the seafood cases, to vacuum packed whole fillets with the skin on or off.
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