A couple of nights ago I went to a party. One guest had brought smoked salmon from a local company. It was moist, tender, and better than I'd have expected; I have (had) firm opinions that the best smoked salmon in town comes from the Northern Waters Smokehaus. Another guest and I agreed that this was just as good. So I bought some yesterday, and had some of it for dinner.
Mmm. Flaky. Oily. Maybe not quite as firm as Northern Waters' work, which is Atlantic salmon. This label suggests this salmon is locally farmed. (I need to call both of those companies and get more information about their sources, in light of this article.) Anyway, it's good stuff.
I also finally had the ingredients to try a recipe from The Mediterranean Dish: Sauteed Mushrooms with Garlic. I overcooked the garlic and had to start over, but fortunately I hadn't added the mushrooms yet.
This recipe's a winner. It's intended as an appetizer, but was plenty of dinner for me, especially because I'd been sampling the salmon.
Edited to add: Everett's salmon comes from Alaska, according to their info sheet. According to the Northern Waters' Smokehaus FAQs, some of their salmon is wild-caught in Alaska but it isn't clear whether some of it is farmed. I've written to them to ask.
