At least once a week or more, an omega-3 hit from Vis Seafoods ends up in the kitchen. And more often than not, salmon, wild Coho salmon from nearby waters, is our delicious rut.
No apologies, no regrets. Coho - also known as silver salmon - is the one staple we missed most of all before our return to the Puget Sound area 6 years ago.
Whether swimming in chardonnay or pinot noir, yes red wine, and always marinated with an olive oil and citrus combo, we crown the filet with brown sugar 5 minutes before removing it from the oven. This light glaze is the topper we never would have tried until we tasted it the first time.
Add, like today, sides of brown rice and sweet peas, and why would anyone ever leave the Northwest!
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