Ever thought about how much salmon we use? It makes you want to stop whatever job you’re doing and open a fish store.
There’s something about salmon fillet that makes us reach for it at the fish counter, overlooking the sea bass, branzino, and what not. Sure, we cook those too, sometimes. But, when we are not in the state of trying something new or overthinking… we feel safe with salmon. Salmon is familiar.
This is one of those quick and easy recipes with minimal ingredients… the type you will memorize in no time.
For the Salmon:
3-4 salmon fillets
1 cup prepared teriyaki marinade (such as Mikee)
Black and white sesame seeds
For the Salad:
Greens of your choice
1 cucumber, sliced
1 avocado, cubed
1 small red onion, thinly sliced
For the Dressing:
¼ cup mustard
¼ cup oil
⅛ cup white vinegar
3 tablespoons sugar
5 frozen dill cubes
Prepare the Salmon:
- Preheat oven to 400ºF.
- Pour marinade over salmon, brushing salmon on all sides. Sprinkle with sesame seeds and bake uncovered for 17-20 minutes (depending on how big your slices are).
- Prepare the dressing: Mix all the dressing ingredients in a jar. Dressing lasts for about 10 days, refrigerated.
- When ready to serve, toss the salad ingredients with the dressing and top with a piece of salmon.
What Kind of Salmon Should You Buy?
When it comes to salmon, you should buy the best quality you can afford. If you don’t think you like salmon and you usually buy the cheaper varieties, try a premium type and you will likely change your mind.
#1 – King Salmon
This is the king of salmons. It’s a chashuv, special salmon that’s farmed in the oceans in Canada and New Zealand. They’re raised in smaller batches, not on big commercial farms. King Salmon is a very tasty and naturally fatty fish.
#2 – Scottish or Norwegian Salmon (Sushi-Grade)
These variety is often used at sushi bars. They’re also very fatty… of course, it’s always a very healthy fat.
#3 – Baby Salmon
Some use the term “baby salmon” to refer to “steelhead trout,” which is a salmon cousin. It’s tastier than the more common Atlantic Salmon, but because it’s thinner and smaller in size, people can serve a whole side or stuff it, making for a nice presentation.
#4 – Atlantic Salmon
This is the most fairly priced salmon. It’s farm-raised and usually comes from Canada or the tip of Chile (the world’s #2 salmon exporter). Today “Atlantic” salmon refers more to a species than the ocean where the fish is actually raised. Atlantic salmon are sometimes lighter pink in color.