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Farm-raised salmon is here. Try it with ginger, rosemary, mustard.

Farm-raised salmon is here. Try it with ginger, rosemary, mustard By winter, the season for wild salmon is over in most parts of the West. If you yearn for fresh salmon now, farm-raised fish is the kind you're most likely to find.

As part of the developing aquaculture industry, more and more salmon are being raised in ocean pens and land-based tanks in locations all over the world. Growers can control production and harvest to provide this fish fresh at times when most wild salmon is available only frozen.

Cook farmed salmon as you do wild fish, but don't be surprised if it has a milder flavor and softer texture.

Salmon Packets with Ginger

6 salmon fillets (6 to 8 oz. each) 12 to 18 sprigs fresh cilantro (coriander) 2 tablespoons soy sauce 2 tablespoons dry vermouth 1 tablespoon Oriental sesame oil (optional) 1 tablespoon minced fresh ginger

Rinse salmon and pat dry. On the center of each of 6 sheets of cooking parchment (each about 1i by 15 in.), set a piece of salmon. Place 2 or 3 sprigs of cilantro on each fillet. Mix soy, vermouth, sesame oil, and ginger; drizzle equal amounts of this mixture on each piece of fish.

Bring 2 opposite sides of parchment together and fold over twice. Fold ends over 2 or 3 times and tuck underneath fish. Place enclosed packets on a 12- by 15-inch baking sheet.

Bake in a 450[degrees] over just until fish looks slightly translucent and wet in thickest part (cut a tiny slit through paper to test), 10 to 15 minutes. Transfer to dinner plates. Unwrap packets, tucking paper under fish. Makes 6 servings.

Per serving: 248 cal.; 34 g protein; 11 g fat; 1.3 g carbo.; 419 mg sodium; 94 mg chol.

Salmon Packets with Rosemary

Follow recipe for salmon packets with ginger (preceding) except omit cilantro, soy, vermouth, sesame oil, and ginger. Mix 1 tablespoon each extra-virgin olive oil and lemon juice. Drizzle salmon pieces with equal amounts of the oil mixture. Lay 1 or 2 thin lemon slices and 1 sprig (3 in.) fresh rosemary (or sprinkle 1/8 teaspoon dry rosemary) over each fillet. Wrap and bake as directed. Add salt and pepper to taste. Makes 6 servings.

Per serving: 266 cal.; 34 g protein; 13 g fat; 2.1 g carbo.; 76 mg sodium; 94 mg chol.

Salmon Fillet with Mustard Glaze

1 salmon fillet (1-1/2 to 2 lb.) 2 tablespoons Dijon mustard 1 tablespoon olive oil 1 tablespoon honey 1/4 teaspoon grated lemon peel 1 tablespoon lemon juice Parsley sprigs Lemon wedges Salt and pepper

Rise salmon fillet and pat dry. Place fillet, skin side down, on a piece of heavy-duty foil set in a rimmed 10- by 15-inch pan. With a pair of scissors, cut through foil around the fish; discard the foil rim. Mix the mustard, oil, honey, lemon peel, and lemon juice. Brush fish with all of the mustard mixture.

Broil fish about 5 inches from heat just until it looks slightly translucent and wet in thickest part (cut to test), 9 to 12 minutes. Lift foil to transfer fillet to a serving platter. Garnish with parsley and lemon wedges. Add salt and pepper to taste. Makes 4 to 6 servings.

Per serving: 198 cal.; 23 g protein; 9.8 g fat; 3.7 g carbo.; 201 mg sodium; 62 mg chol.
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Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Dec 1, 1989
Words:567
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