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  • Fish Friday – Pan-Seared Salmon with Citrus Caper Sauce

    I am headed to my lair upstate and Madam Bad Wolf has requested one of my specialties, while a wonderful dis, this is also so simple. Salmon fillets seasoned with salt and pepper, are pan seared with capers, and garnished with slices of lemon.

    Fillets or salmon are pan-seared, sealing in the flavors and omega-3 goodness of the fish. A healthy, low-fat, and extremely delicious recipe that can be made in under 30 minutes. Great for an special dinner entree that your spouse will love.

    Salmon is a popular food. Classified as an “oily fish”, salmon is considered to be healthy due to the fish’s high protein, high omega-3 fatty acids, and high vitamin D content. Salmon flesh is generally orange to red, although there are some examples of white-fleshed wild salmon.

    A simple rule of thumb is that the vast majority of Atlantic salmon available on the world market are farmed (greater than 99%), whereas the majority of Pacific salmon are wild caught (greater than 80%). Farmed Atlantic salmon outnumber wild Atlantic salmon 85-to-1.

    Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., the surface of the food (usually meat, poultry or fish) at high temperature so a caramelized crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150°C (300°F), so searing requires the meat surface be free of water, which boils at around 100°C (212°F).

    Although often said to “lock in the moisture” or “seal in the juices”, searing has been demonstrated to result in a greater net loss of moisture versus cooking to the same internal temperature without first searing. Nonetheless, it remains an essential technique in cooking meat for several reasons:

    • The browning creates desirable flavors through caramelization and the Maillard reaction.
    • The appearance of the food is usually improved with a well-browned crust.
    • The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate.

    Typically in grilling, the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In braising, the seared surface acts to flavor, color and otherwise enrich the liquid in which the food is being cooked.

    White fish may also be used in this dish.

    Whitefish or white fish is a fisheries term referring to several species of demersal fish with fins, particularly cod (Gadus morhua), whiting (Merluccius bilinearis), and haddock (Melanogrammus aeglefinus), but also hake (Urophycis), pollock (Pollachius), or others. Whitefish (Coregonidae) is also the name of several species of Atlantic freshwater fish, so the use of the two-word term ‘white fish’ is less misleading.

    White fish live on or near the seafloor, and can be contrasted with the oily or pelagic fish which live in the water column away from the seafloor. Unlike oily fish, white fish contain oils only in their liver, rather than in their gut, and can therefore be gutted as soon as they are caught, on board the ship. White fish has dry and white flesh.

    White fish can be divided into benthopelagic fish (round fish which live near the sea bed, such as cod and coley) and benthic fish (which live on the sea bed, such as flatfish like plaice).

    White fish is sometimes eaten straight but is often used reconstituted for fishsticks, gefilte fish, lutefisk, surimi (imitation crabmeat), etc. For centuries it was preserved by drying as stockfish and clipfish and traded as a world commodity. It is most widely known as the key ingredient in the classic British dish fish and chips. In Jewish cuisine, smoked whole whitefish and whitefish salad are delicacies enjoyed with bagels

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