Eating farm-raised salmon has been an issue for years due to the potentially harmful feed given to salmon for color enhancement. Yet salmon, one of our most popular finfish, is an excellent source of omega-3 fatty acids.
According to Greg Morgese of Cor-J Seafood in Hampton Bays, several species of fresh wild salmon such as King, Coho and Sockeye should be available at this time of year, from Alaska, Washington, Oregon, and Northern California. They may vary in taste as the troll King salmon is a little fattier (and richer) than the Coho and Sockeye. The King and Coho tend to be more expensive. To distinguish between the fish the Sockeye is prettier as it’s very red in color while the Coho and King are more orange in color.
Whichever salmon you decide to prepare, cook the fillets in a preheated cast iron skillet, as in the method below, for an incredibly soft, silky texture. Enjoy!
SEARED SALMON FILLETS WITH ZUCCHINI, TOMATO SUCCOTASH
This inspired and tasty dish, incorporating wild salmon fillets over a bed of sautéed zucchini, grape tomatoes and herbs, is sure to please.
For the Succotash
2 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
1 large garlic clove, finely chopped
2 narrow zucchini, scrubbed, trimmed and diced
2/3 cup yellow and red grape tomatoes, whole or halved
1 1/2 teaspoons balsamic vinegar
Kosher salt and freshly ground pepper to taste
2 to 3 tablespoons thinly sliced chives
2 teaspoons fresh thyme leaves
1 tablespoon unsalted butter
1 ounce sorrel leaves, about two tablespoons
For the salmon
4 6-ounce fillets wild salmon with skin
kosher salt and freshly ground pepper
extra virgin olive oil
whole chives for garnish
sea salt garnish (optional)
Heat the oil in a skillet and add the red onion. Sauté for 2 to 3 minutes and add the garlic; stir to mix for another minute or so. Add the zucchini and sauté for 4 to 5 minutes, stirring occasionally. Stir in the balsamic vinegar, season the mixture with salt and pepper, add herbs and stir to mix.
Push the vegetables to the side of the pan; add the butter and the sorrel leaves. Stir the sorrel into the melted butter until the sorrel melts. Stir the sorrel into the vegetable mixture and taste for seasoning. Remove from heat and set aside. Can be prepared up to up two hours ahead or longer if refrigerated.
Preheat oven to 425°
When ready to serve, season the salmon fillets generously with salt and pepper then drizzle with olive oil. Preheat a heavy skillet, preferably cast iron for 5 minutes over medium heat. Put the salmon fillets into the pan skin-side up for 3 minutes until flesh is crusty and golden brown. Turn over the fillets and spoon the olive oil drippings over the salmon, then transfer to the preheated oven to roast for 5 minutes. Meanwhile spoon an equal amount of succotash centered on warm dinner plates and transfer salmon fillets on top. Garnish with crisscrossed chives and a light sprinkle of sea salt if using, and serve at once.
This flavorful zucchini and tomato succotash may be prepared hours ahead and simply reheated for serving.