Tag Archives: Diane Morgan recipe

The Joys of Summer Salmon

A fun, delicious dish that makes the most of pricey wild King salmon.

A fun, delicious dish that makes the most of pricey wild King salmon.


One of the true great pleasures of summer is indulging in local King salmon.

Rich, oily, luscious and deep pinkish-red in color, it’s my favorite fish.

When an assignment took me to Half Moon Bay, I tossed a cooler in the back of my car in hopes of scoring some fresh catch to take home.

I stopped in at Princeton Seafood Company, intent on buying a few fillets. But I walked out with an entire California King salmon instead. At first, the $150 or so total price tag for the nearly 8-pound fish made me gulp. But when you consider that local wild salmon fillets sell for upwards of $28 a pound there and at farmers markets, paying $19 per pound for the entire fish really made more sense, especially if you can’t get enough of salmon like me.

At Princeton Seafood, the friendly fish monger will scale the fish and cut it up however you like. I asked for fillets, skin-on, and for all the bones, too. After all, crispy salmon skin is a true treat to nibble on. I know some people can’t be bothered with the bones, but trust me, they are a trove of meat.

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Parsnip Praise

Parsnips in all their glory with orange juice, butter, cumin and mint.

Parsnips are sweet, starchy and kind of look like albino carrots gone wild.

They’ve been treasured for eons, too. Did you know that the English made parsnip wine in the nineteenth century? That the Irish liked to brew parsnip beer? And that even now, Italian farmers who raise pigs for melt-in-your-mouth Parma prosciutto often feed their animals parsnips to add natural sweetness to their meat?

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