Jon Rowley sent me this photo of Lummi-style salmon, which immediately made me hungry for that fish. But this is the dead of winter, and it's tough to get good wild salmon. Right?
I found Copper River salmon -- previously frozen -- on sale at Met Market for $10 a pound. I'm a little leary of frozen, but it looked so good, I bit. Cooked it using Rowley's sure-fire, fool-proof method, which he's writing about in an upcoming issue of Gourmet magazine. It involves searing it on the stove top and finishing it in a 275-degree oven for 15 minutes. It was perfect, paired with Thai curry sauce and a savoy cabbage slaw. (A variation of a recipe from Terra, the beautiful restaurant in St. Helena, Calif.)
I am determined to eat more salmon this winter, even exploring canned salmon. Sure would love to hear some success stories about recipes that include canned salmon. Feel free to e-mail me at firstname.lastname@example.org.