28 minutes ago, Shelby said:Oh we love salmon, too.
David, you're going to force me to order from Pike's Place one last time before the heat sets in so I can participate in this
I don't think I've ever seen salmon in the fish dept. at the big city grocery store --and if I did, I bet it's farmed.
As I said above, I get some from Pike's Place once or twice a year. Big splurge, but cheaper than flying there myself lol. I haven't gotten super creative. While I'm trimming it up, I eat the trimmings raw (cook's treat). I like to sear in a hot hot hot skillet with butter, skin down and then a flip. We like ours rare (I like mine more rare than Ronnie so mine is really rare when I don't accidentally over cook it 🙄) Sometimes I make a caper butter sauce to pour over. I like the acidity of the capers with the fish. If there are leftovers I like to use them to make onigirazu for breakfast the next morning.
Oh and dang it, Ronnie doesn't care for salmon skin so I have to eat all of his
I order from the place next door. They aren't throwing fish around and will cut it whatever way you ask. I just received a notice that they are taking orders for copper river salmon (king and sockeye).
We went to the Olympic Peninsula for a wedding one time and stopped at the stall at Pike Place Market. We got a whole salmon cut into steaks and packed to travel. People were raving about the salmon when I cut out the bone, tied it into a "burger" then grilled it up. We have ordered some sent to us on the east coast a few times. Unfortunately, we sibned up with Cape Ann Fresh catch and they have salmon equally as good.
Check the two of the out:
