Tag Archives: how to cook salmon

Paula Wolfert’s Oven-Steamed Salmon

Cooked in the oven with a pan of water underneath, salmon fillets steam gently for a incredibly supple texture.
Cooked in the oven with a pan of water underneath, salmon fillets steam gently for a incredibly supple texture.

One of the great joys of summer in the Bay Area is the advent of wild king salmon season.

Few things can top the rich, lush, buttery, deep taste of this magnificent fish.

Generally, I’m all about grilling it, oftentimes on a cedar plank.

But when I spied this recipe for “Oven-Steamed Salmon,” I couldn’t help being intrigued.

It’s featured in the treasured cookbook, “Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life” (Grand Central Life & Style, 2017). Food writer extraordinaires Emily Kaiser Thelin and Andrea Nguyen teamed with esteemed food photographer Eric Wolfinger to create this cookbook, which celebrates the delicious life work of Paula Wolfert, who was diagnosed with Alzheimer’s in 2013.

Wolfert learned this technique for salmon from the legendary French chef Michel Bras.

Read more

A Celebration of Wild Salmon Plus a Food Gal Giveaway

Grilled salmon with an Asian-style glaze.

Grilled salmon with an Asian-style glaze.

 

Every summer, I look forward to heirloom tomatoes, peaches, plums, and one other very special item:

Wild local King salmon.

Like fruits and vegetables, seafood also has a season. For California wild salmon, it’s summer. And it ends all too soon for my liking.

Indeed, get your fill now because the season will soon come to a close toward the end of September.

There’s nothing like eating salmon in summer with its bright reddish orange flesh that tastes downright luxurious. To be sure, it’s not an inexpensive ingredient at $25 or more per pound. But it tastes far more expensive than that with its unbelievably lush texture and resonating flavor that just fills your mouth like a dream.

I like to enjoy it simply. Sashimi-style, when you can really taste the fat and freshness. Or grilled, with a kiss of smoke to heighten its robust richness.

Read more