Our local salmon season has largely been scrapped here in California, but there are still fish to be had in the Pacific Northwest and in Alaska. Salmon, especially king salmon, are some of the most popular fish in America, and there are zillions of good salmon recipes out there. But I still prefer fresh, wild salmon cooked simply, with just salt, lemon and pepper.
Recently I added a zippy cilantro sauce, based off one popular in the Spanish Canary Islands, to go with a nice piece of sockeye salmon. I served it with some yellow Brandywine tomatoes right off the vine. Simple, yet delicious.
Photo copyright 2008 Holly A. Heyser