Spring…finally! The days are getting longer. What a relief. Though I am not personally affected by the seasons, many people are and so report feeling an added “spring” in their step as the days become longer and summer is just around the corner. As the weather becomes more mild depending on your location, heavier comfort foods begin to be replaced with lighter meals combined with fruits and vegetables from the seasons spring harvest.
Though the seasons change seafood remains a versatile choice and salmon is a perfect example. I’ve featured four new recipes with Coleson’s Catch® Wild Alaskan Coho and Wild Pink salmon fillets in this spring newsletter and I thought it might be helpful to understand the difference between these two salmon species.
Coho salmon is an orange-red color with a bold rich flavor which is made even bolder when flame broiled so I tend not to broil Coho salmon since I, like most Americans, enjoy Coho’s natural bold flavor and flame broiling can exaggerate it. I also like to balance Coho’s richness with milder preparations like the Fiddlehead ferns (greens), shallots and celeriac in my two Coho recipes.
Celeriac or celery root, as its sometimes called in the UK, pairs beautifully with Coho Salmon. Celeriac can be roasted or used to create a salad similar to coleslaw. Check your local store for availability.
Pink salmon by contrast is a rosy-pink color with a delicate mild flavor and can be paired with almost any accompaniment and you can do almost anything with it. My two Pink salmon recipes feature snap peas, Shitake mushrooms and spicy black beans.
Okay, now a word about snap peas versus snow peas: Snow peas have been available in this country for as long as I can remember, but not so snap peas. Snap peas were introduced in the 90’s and it was like a dream come true for me. Snap peas are round not flat, stay crisp and are less fibrous… I have not used snow peas ever since.
Cooking Tip: Sesame oil has a low temperature threshold so use a milder oil to fry rice, then finish by tossing in the sesame oil once the rice is off the heat — if you cook with sesame oil you will cook all the flavor out of it.
Spring Vegetable Sensations: My two favorites–Vidalia and Walla Walla sweet onions… it would be a shame not to take advantage of their arrival. Also this time of year mustard greens are everywhere in my area. I can pick gallons in minutes and I do! There are so many other wonderful spring harvest sensations — pick your favorites to pair with Coleson’s Catch® wide variety of premium quality seafood choices and enjoy — it’s spring!
Spring Sensations and Perfect Pairings
- Coho Salmon with Celeriac and Stone Ground Mustard
- Coho Salmon with Fiddlehead Ferns and Shallots
- Pink Salmon with Snap Peas and Shitake Mushrooms
- Pink Salmon with Spicy Black Beans
- Tuna with Wilted Watercress and Roasted Red Bell Peppers
- Tuna with Cherries and Apricot
- Tilapia with Fennel and Radish
- Cornmeal Crusted Tilapia with Spicy Tomato Sauce
- Mahi-Mahi with Mustard Greens
- Mahi-Mahi with Asparagus and Vidalia Onion
- Cod and Spinach Rolls
- Cod with Creamy Dill Sauce
- Halibut with Avocado and Cilantro
- Halibut with Portobello Mushrooms and Caramelized Onions
