Pretty, wild Silver, also known as Coho, Alaskan salmon is incredible when prepared with dense, flavorful King Oyster mushrooms.
This variety of mushroom combines the flavor, we love, of the oyster mushroom, with a dense meatiness that adds incredible texture to your dish. You will find them to willlingly avail themselves of the flavors you introduce in the pan. Tonight, I chose to saute them in butter with shallot and cardamom. When they were sufficiently softened, I deglazed with Oloroso sherry, then a touch of maple syrup, the sweetness balanced by Jerez sherry vinegar.
Coco, or Silver salmon are frequently found at a much better price in your fish market. Being a smaller fish, you need to handle them pretty gently, when cooking. They can dry out in a heartbeat! Keep a close eye on them as you pan roast, poach or oven roast this wonderful fish.
For those of you seeking to keep your diet free of allergens, fresh wild salmon is an excellent choice. Firm fish, like salmon, do not need a coating, as do more delicate fish, like sole. This means, you can usually count on it as a Gluten Free option on restaurant menus. Do carefully read the menu description, though. Ask you server, to be sure it is safe. At home, Salmon is wonderful with so many flavors, sauces, cooking styles and accompaniments. Be creative! Enjoy! Chef Celinda