“$31.99 per lb. King Alaskan Salmon”
That’s crazy talk. I could have a fancy plated filet of salmon for that price without ever having to lift my own spatula or finger. Well, except to place a clean cloth napkin on my lap and to hold the shiny, silver fork that would send that precious salmon into my mouth.
When I saw this sign through the glass window of the seafood department, I laughed. And not out of pleasure. Sure, the King Salmon was the shiniest of the bunch at the grocery store that day. It’s also the fattiest wild variety, yielding the most tender results in its cooked form. But there is no way that spending over $30 for a pound of salmon fits my budget, especially when there are other varieties (wild, too) for half that price resting right by its side. Maybe my opinion would be different if I were out there in Alaska pulling this fish in from the river. But for now, I’m calling this corporate blasphemy.
Anyways, enough about over-priced seafood. I still walked out of the store with two mighty fine filets of salmon, used that night in this delicious recipe. I had been wanting to experiment with a poaching method of cooking for awhile, presuming that it would keep the salmon extra moist. And that it did. Finish it with a light, dill horseradish sauce, and the salmon becomes even more decadent. This is a low-fat way to pump salmon’s omega 3’s into your body while feeling like you’re getting restaurant quality food. As long as you make sure to check the prices at the store, this is totally worth lifting your fingers at home in the name of some serious salmon.