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« Keeping it simple | Main | Royal blue » Monday, June 11, 2007Wild and farmed salmon
For an upcoming story on salmon, we've been tasting wild and farmed varieties. Uncooked, the wild is much darker coral than the farmed. Cooked, or oven-poached, the farmed (above) turns pale pink and creamy. The wild is firmer, with tighter, slightly drier flakes. The peas are fresh, first of the season, tossed with mint. Dinner looks unadorned, which it is. This was taken on Friday night, when there was no parsley left to toss with the Armenian cucumber salad. And I save homemade mayonnaise for special occasions. Posted by Sheryl Julian at 12:30 PM
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