Salmon: From Market to Plate

Food writer Berry “bonded with the ocean” after a trip from her native Pittsburgh to Maryland. That connection turned into a lifelong obsession that included a 10-year stint running a restaurant in the Florida Keys, where she pursued a “love for all things seafood.” But it wasn’t until taking a job as a seafood specialist selling fresh fish to chefs that she discovered a specific affection for the “distinct, rich flavor” of salmon, which led to this unique combination history and cookbook. Starting with a look at what she calls sustainable salmon—“fish that are caught or raised in a manner that doesn’t harm the environment and will provide salmon for future generations”—Berry examines the differences between wild and farmed salmon, provides tips and shopping guides for making choices at the supermarket (“Bring an insulated bag to transport the salmon home and either ask for a small bag of ice or bring your own to keep the fish cool”), details the various spices and oils needed to add to bring out the natural flavor of the fish, and discusses proper cooking techniques (“One of the most common errors when cooking salmon is overcooking. A kitchen timer will solve that problem”). Then, in the heart of the book, she offers 20 simple recipes (slivers of fennel-flavored salmon, mandarin oranges, tangy mustard, and Swiss cheese) and 10 more challenging ones (baked ancho chile Verlasso salmon cakes with lemon and roasted garlic aioli). (BookLife)