Atlantic Salmon

Atlantic Salmon By: Deborah Reid Salmo salar Bay salmon, Black salmon, Caplin-Scull salmon, Sebago salmon, Silver salmon, Fiddler, Outside salmon In the fall, when Pacific salmon is no longer available, it’s replaced through to spring by organic Cape d’Or Atlantic salmon. Whole on our counter they have a silver-blue sheen with black spots on the upper body, and average 60 to 76 cm (24 to 30 in.) in length and weigh 3.5 to 5.5 kg (8 to 12 lbs.). The thick, pinkish-orange fillets have a natural fatty sheen and a buttery finish when cooked. We love the sweet flavour and succulent large medium-firm flakes. Fill the belly with bread or grain-based stuffing and roast whole for special occasion dinners. Cure a fillet for gravlax, or hot smoke it on a barbecue for the holidays. Poach it in aromatic court bouillon and serve with rich lemony hollandaise or basil mayonnaise. Pan-fry it until golden, basting it with butter and fresh thyme or rosemary. It’s just as delicious eaten raw as tartare...