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I recently picked up a new item at Costco, Kirkland Signature Wild Alaskan Sockeye Salmon, individually vacuum-packed, and once frozen. I went out on a limb because I also had some good luck with similar packaged frozen sole from the Whole Foods. I love fresh salmon, and the result of these frozen were decent, but I should have made a sauce. Perhaps a lemon-butter-caper sauce or even a chimichurri, but something. I’m recovering from strep throat, so I’m a little off my A-game.
Another thing I often find myself confused by is whether I prefer Alaskan Sockeye Salmon or Atlantic Salmon. I *think* my answer in general is, I prefer Atlantic Salmon for grilling or broiling, and sockeye for things like making salmon croquettes or salmon patties.
White pepper is just the seed from the ripened fruit of the flowering vine, Piperaceae. All of the fruit is removed during processing. Black Pepper comes from the fruit which was picked pre-ripening, then cooked and dried, during which the fruit shrivels resulting in the darkened surface. The flavors are similar, just a little different, bringing new components to your meal.
Sockeye Fillets
Olive Oil
Kosher Salt
Paprika
Fresh Ground White Pepper
Fresh Lemon
Preheat oven to 425. Rub fillets with olive oil on both sides, sprinkle with salt, paprika, and white pepper. Place on a grill pan. Cook in oven 10-12 minutes depending on thickness. Remove from oven, squirt with lemon slices. Salmon will easily remove from skin.