“So, what would everybody like to have for Easter dinner?”
“Anything, as long as you don’t have another tenderloin, Mom.”
Everybody should have such problems. I guess I do tend to lean a little heavily on tender, yummy beef tenderloin for special meals. How wrong can you go with a piece of meat that produces several filet mignons?
Salmon was suggested as a good alternative entrée, so a-hunting I did go for some exceptional salmon filets. There were several choices at the grocery store.
Sockeye salmon from Alaska was bright red, never frozen and gorgeous for $29.99 per pound. Next in line was Faroe Islands salmon. It was thicker, lighter in color, also never frozen and $13.99 per pound. In addition, there was some farmed, previously frozen salmon for $7.99 that really looked pretty good.
I asked the man in charge of the seafood section what he’d suggest. Without batting an eye, he steered me to the Faroe Islands salmon. I took his advice and was not sorry. It was some of the best salmon I’ve ever had.
The Faroe Islands are located in the North Atlantic Ocean, between Iceland and Norway. It is the perfect place for salmon production. Its remote location, clear waters and cool, steady sea temperatures, along with strong currents and fjords that cut deep inland draw wild Atlantic salmon from all over northern Europe to feed just north of the Faroe Islands. These 18 remote islands produced almost 63 tons of dressed salmon in 2012 — up 20 percent from 2011.
Faroe Islands salmon is juicy and flavorful without being “fishy.” I will look for it from now on whenever I shop for salmon. It is, quite simply, the best I’ve found.
On Easter Sunday when Heather, Jenny and their families gathered at our house for dinner, I asked Jenny to make the salmon for dinner. Here’s how she did it.
12 6-ounce Faroe Island salmon filets
6 ounces heavy cream
1/4 cup rough brown mustard
1/4 cup capers, drained
Preheat oven to 400 degrees.
Rinse salmon and pat dry. Lightly grease baking pan and lay filets, skin side down, in pan.
In a medium bowl, mix cream, mustard and capers. Slather over cut surface of filets.
Place in preheated oven for about 20 minutes or until fish flakes easily.
Serves 12 generously.
Cream is an excellent base for just about any flavor that suits your fancy for fish. It adheres to the fish beautifully and won’t break under the heat required for cooking. Mustard thickens the cream.
Linda Conway Eriksson can be reached by e-mail at email@example.com.