When the store has wild Sockeye salmon on sale, I just can’t say no. The bright red color really just catches your eye as you pass it in the aisle.
Personally, I like sockeye more than atlantic salmon. The flavor is more fishy, mildly sweeter, and seems a bit firmer while cooking.
My treatment of this fish was simple. An hour-long marinade in some soy sauce with ginger and garlic. Then a hot pan until just barely cooked through. YUM.
To accompany, I made my first-ever risotto (using Elise’s recipe as a guide), and it turned out pretty awesome. I think I pulled it off the stove a few minutes too early but since I’ve never had risotto before it’s hard to say.
See, I DO still cook. :)