Kitchen Table Kibitzing October 12, 2025

KTK

Salmon

There are 5,089 fish species in North America overall — a ninefold increase across the eight editions of the list: 3,821 in the United States, 3,261 in Mexico, and 1,254 in Canada. 

Shrimp	4.6  Pounds per year
Salmon	2.55
Canned tuna	2.10
Tilapia	1.11
Alaskan pollock	0.77

We were spoiled when we moved to California because we got fresh Pacific salmon free from a fisherman friend. We tried Atlantic farmed salmon and were quite disappointed. It was soft and comparatively tasteless. We lost the free source, and gradually moved to the farmed salmon, which has improved in taste and texture. We can still get the Pacific for $39.95 a pound, whereas we find the farmed for $6.99. We now cook the latter. At that price it’s reasonable for frequent meals. 

Google has hundreds of cooking methods and recipes. From Jessica Seinfeld we have adopted her method, which is broiling for about 10 minutes till there’s charring on the top. Sometimes soy-marinated but usually with just olive oil.

I have been mentioning the lemon-dill sauce often, but I’m extra enthusiastic about it on salmon. Guests have raved about it:

1 cup sour cream (or yogurt)
3 tsp Dijon mustard
2 chopped garlic cloves
1/2 lemon, juiced
1 lemon, zested
1 tsp salt
1 tsp sugar
fresh dill, chopped    (use as much as you like, but use fresh)

Stir everything together, pour over your perfectly cooked salmon.

Most restaurants, at least here on the west coast, have salmon, usually similarly prepared. At Underwood in Graton I had an unusual salmon dish, which was excellent:

SALMON

fresh cranberry beans, roasted butternut squash, sautéed lacinato kale, pimentón butter broth, salsa verde

Our daughter is visiting and as a treat we’ll go to a sushi restaurant. Salmon rolls and salmon tartare for sure.