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June 05, 2013 - Salmon is good tasting and good for you — rich in omega-3s and a good source of protein.
These light kebabs are delightful with salads or on top of a bed of couscous or quinoa pilaf.
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Want to know how to find the best available? Consider these hints from food experts:
• King (chinook) salmon is the most highly sought-after of all the salmon due to its high omega-3 content and full flavor. King comes in many shades of orange to red; all are delicious.
• Sockeye reds have a bright red color and extra-firm texture. The best sockeye comes from Alaska.
• Coho (silver salmon) has a milder flavor so it's a good choice for children. Coho's also great for grilling.
• How the fish was caught affects how it tastes. Try to buy troll-caught salmon; each fish is handled individually. Trollers care about the environment and take great pride in what they deliver.
• In general, avoid any salmon that shows signs of browning. Also, check for minimal bruising and firm flesh.
• Wild salmon populations are threatened in some parts of the world. Look for fish from Marine Stewardship Council–certified sources, or from fisheries that are green or yellow rated according to the Blue Ocean Institute or Monterey Bay Aquarium's Seafood Watch program.
Salmon is delicious grilled, broiled, sautéed or poached. For inspiration, try this light recipe:
Rosemary-Lime Wild Alaska Salmon Kebabs
1 pound wild salmon fillets, cut into chunks
1 zucchini, cut into chunks
1 yellow bell pepper, cut into chunks
1 large red onion, cut into chunks
Sea salt and black pepper
2 garlic cloves, finely chopped
1 tablespoon (about 2 small sprigs) chopped rosemary leaves
1/3 cup extra-virgin olive oil
3 tablespoons lime juice
Wooden or bamboo skewers, soaked in water 10 minutes
Place salmon, zucchini, bell pepper and onion in a shallow baking dish and sprinkle with salt and pepper. Whisk totogether garlic, rosemary, olive oil and lime juice in a small bowl. Pour mixture over salmon and vegetables, toss and marinate 15 to 30 minutes. Preheat the grill or broiler.
Skewer the salmon and vegetables, reserving marinade, and grill or broil 5 to 7 minutes, turning once, until salmon is cooked through and vegetables are tender. While cooking, boil the marinade in a small saucepan for 5 minutes. Drizzle over skewers and serve.