It's salmon time at the market. The Fraser is teeming with sockeye and we are all eagerly trying to get our fill.
While sockeye is the epitome of salmon perfection, there are four other species that are well worth getting to know. Each has characteristics and a season unto itself and, because of that, we are able to enjoy it all year.
A visit to Port Hardy Seafood at the Coquitlam Farmers Market will get you tastes of all of them as well as a ton of information about all the other bounty the sea has to offer.
For now, we'll focus on the other varieties so read all about them in the boxes at right.
COOKING TIPS
Please note: For all varieties of fish, fish is cooked when it flakes easily with a fork. Better that it be a bit underdone than overdone and dry, so check often. (Further information on BC Salmon is available at www.bcsalmon.ca.)
LEFTOVERS
As well, sometimes when we take advantage of the bounty of salmon, we cook too much. Here's one way to make the most of the leftovers:
For a fast salmon burger, mince 2 C of leftover salmon with C bread crumbs, 1 egg, 2 tbsp ranch dressing and form into patties. Fry in a lightly oiled pan. Serve on a bun with lettuce, tomato and more ranch dressing.
TO THE MARKET
July 15th is the annual Coquitlam Farmers Market salmon barbecue. Join us for a feast freshly cooked by the Coquitlam firefighters as part of their charitable work. All the fixings are provided by vendors at the market, so it truly is a local gastronomic delight. See you on the 15th and this Sunday, too, in the Dogwood Pavilion parking lot off Poirier Street in Coquitlam.
Try out any or all of B.C.'s salmon species:
CHINOOK
The largest of all B.C. salmon, the chinook is also known as spring. Its firm flesh makes it ideal for grilling and baking. It is readily available in both the spring and fall.
Try a light marinade before putting it on the grill: Combine C soya sauce, C brown sugar, 1/3 C olive oil, 1/3 C rye whiskey and 2 cloves crushed garlic. Pour over salmon steaks or fillets and marinate three to four hours before cooking.
Your taste buds will thank you.
CHUM
Chum is a smaller, milder salmon with a lower fat content. It runs from June to October and is fabulous for canning.
To keep it moist while cooking, a topping of either plain Greek yogurt or mayonnaise keeps the flavour and moisture in. Mix either of these with some green onion and a bit of lemon zest, spread on top of a fillet and broil the fillet for eight to 10 minutes, depending on thickness of the fillet. Yumm-o!
COHO
The lively coho are prized by sport fishers and by chefs who appreciate the fine texture and rich colour of the flesh. Make the most of coho by cooking it in parchment.
On a 12x12 piece of cooking parchment, layer lemon slices, salmon steaks or fillets, salt and pepper and a couple of sprigs of fresh dill. Top it off with more lemon slices. Close the parchment, sealing the fish up in a packet. Bake in a 450 F oven for 10 to 15 minutes, or until fish flakes easily with a fork.
PINK
Pink salmon are the smallest of all the wild salmon. They are abundant and inexpensive compared to many of the other species but prepared properly, equally tasty. The pink's mild flavour makes it a versatile fish. I like to prepare it whole and save the leftovers for salmon burgers or salmon sandwiches. Baked or grilled on the barbecue with a flavourful stuffing makes a delightful dish.
Try sautéing finely diced peppers, leeks, garlic and shredded zucchini seasoned with 1 tsp of fleur de sel with herbes d'Provence. Stuff into the middle of the salmon and wrap the whole thing in foil. Bake in a 400 F oven for 20 to 30 minutes, depending on size of salmon.
Karen Curtis is the Lemonade Lady (www.kicslemonade.ca and kicslemonade.blogspot.ca) at the Coquitlam Farmers Market. Her column runs once a month during market season.
