Pan sauce makes salmon extra special
It sort of crept up on me - the fact that I suddenly really liked eating salmon. Soon after salmon's health benefits started making headlines, I began buying salmon whenever it went on sale at the supermarket.
All was well until one day when wild-caught fillets were on special and my taste buds balked. The wild salmon tasted fishy, and the texture was crumbly. I just figured the fish wasn't fresh. But after a bit of research, I realized that farm-raised salmon contains more fat and the flavor is indeed milder than that of wild-caught.
Call me a wimp if you want, but I suppose there are a lot worse things I could fix for the family. Besides, if the fish stays on the plate, it doesn't do anyone's heart any good. Today's recipe for Salmon with Pan Sauce would be just as delicious with either type of fish because the hint of cream in the sauce makes up for any lack of fat in your fillet.
For another great salmon recipe, visit our Web site at KitchenScoop.com.
Suggested menu: Salmon with Pan Sauce with rice pilaf and steamed spinach.
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