(photo: farmed salmon with arugula salad)
Like many folks, one of my favorite fish on the planet is salmon. The wild variety is divine however I do enjoy the high quality, and sustainable, farmed type which has a fattier texture and composition.
I prepare salmon with our breadcrumb topping (see recipe here), olive oil, black pepper, and Kosher salt. Thereafter, I use our trusty toaster oven and 10-15 minutes later I have perfectly cooked salmon (which is tender and never overcooked).
I like to pair salmon with a wild arugula salad and balsamic vinaigrette (see our recipe here) and brown rice.
(photo: farmed salmon with breadcrumb topping)
(photo: arugula salad with balsamic vinaigrette )
