I use to enjoy having salmon quite often. It was relatively inexpensive and a regular addition to our menu. But then things changed and prices started to jump and even worse? I realized that the salmon I was using was farm raised and I started seeing eyebrows raised over that practice. I love salmon and want to enjoy it but it has meant looking for wild fish which is pricier and has made my use of it more limiting.
So, to that end, it’s now a more special occasion when I serve it for a meal. And this time was more special. I was having a friend visit that I had not seen in some time and I knew she loved salmon. I bought that wild and beautifully red fish and decided to use a simple recipe to highlight the bright flavor. A side of some simple rice and a green salad and it was perfect.
I’m not sure what it is with salmon that works so well for me with a sweet component but it is a favorite. For this dish I’ve combined sweet with savory in a warm mustard and brown sugar topping that goes on the fish after it’s baked in a seasoned wine broth. It’s a great choice for something special that is still quick and easy.
I’m not saying I won’t use farmed salmon but I sure did love this dish with a fresh piece that had been caught wild; it really is personal preference. Whatever type suits you, just make this dish; it’s terrific.
Recipe from Bon Appetit Magazine