Crispy-Skin King Salmon
Israeli Couscous with Feta, Herbs, Tomatoes
This is king salmon season, and the star of this mouthwatering, vibrant dish is Wild King Salmon from Alaska.
Wild Alaska king salmon are the gourmet’s salmon because of their large luscious flakes and high fat content — sometimes twice that of sockeye and coho. King salmon store this fat for their journey up North America’s longest river systems. When you eat wild Alaska king, you’re tasting the anticipation of this river journey in the fish’s flesh.
Like a well-marbled steak, this fat melts into the salmon, giving king salmon an unrivaled mouth feel. And remember, these are the good fats: the natural, marine-derived omega-3s that heart doctors celebrate. Because of this fat, king salmon is perfect for grilling and searing with just salt and pepper. King salmon needs little else. (from Sitka Salmon Shares)
In today’s dish, the salmon is first rubbed with an olive oil blend then simply seasoned with sea salt and fresh ground pepper. It is cooked until the skin is perfectly crisp and the flesh is just perfectly cooked through.