Wild About Salmon

Summer is THE time of year for fresh, delicious, wild salmon! Available May through September, wild salmon is the ONLY choice when it comes to sustainable seafood, also making it THE choice for all of Mary Sue and Susan’s favorite salmon dishes.

Why Go Wild?
Wild salmon is healthy . . .
• Because it has a natural and varied diet, wild-caught salmon has more flavor and healthier oils than farmed salmon. Rich in omega-3 fatty acids, salmon helps fight heart disease, some forms of cancer, depression, and rheumatoid arthritis.

• Wild salmon is one of the few foods that provides the daily requirement of Vitamin D. Salmon is also a good source of vitamin B. Canned salmon, containing edible, tender-cooked bones, provides a significant amount of calcium.

Wild salmon is sustainable . . .
• The Monterey Bay Aquarium Seafood Watch program considers wild-caught salmon from Alaska a “Best Choice” when it comes to sustainable seafood. Wild salmon from Washington is a “Good Alternative”.

• Farmed salmon, often sold as "fresh Atlantic salmon”, is not sustainable. Farmed salmon causes a myriad of problems, including pollution and destruction of native wild salmon populations. For more information, go to www.seafoodwatch.org.

Wild Salmon Selections
• Chinook or king salmon is the largest and fattiest fish with firm, deep red flesh.
• Sockeye makes the best canned salmon and also has dark red flesh and a high fat content.
• Coho or silver salmon is a smaller fish with less fat and medium-red flesh.
• Chum, keta, or dog salmon has a lower fat content and firm, sometimes coarse, pale flesh.
• Pink salmon is the leanest and has soft, sometimes bland, pink flesh. It is usually canned.

Time To Cook and Eat
Wild salmon is perfect for all sorts of cooking methods, including grilling, baking, poaching, steaming, and sautéing. And Mary Sue and Susan have got a wide variety of sensational salmon recipes to prove it. Just be sure not to overcook your salmon to a point where it gets tough and dry. The best bet is to cook salmon to an internal temperature of 135 degrees F and allow it to rest for 5 to 10 minutes before eating.

Salmon Baked in Salsa Verde
Ikuyo's Salmon with Tofu, Spinach, and Soy Ginger Sauce
Salmon and Cucumber Skewers with Jalapeno Cilantro Marinade
Cold Poached Salmon with Tomato and Herbs