Coho Salmon Sides 1-3 lb Skin On, PBO 475092
Coho, one of the most acclaimed salmon, is distinguished by its orange-red flesh, firm texture and delicate flavor. The flesh is mild tasting, firm and maintains its color excellently throughout cooking.
+Grilled Salmon with Pistachio Basil Butter
+Pepper-Seared Alaska Salmon with Horseradish Sauce
+Poached Salmon with Creamy Walnut Dill Dressing
+Rosemary Broiled Alaska Salmon
Preparation and Cooking
Allow 10 minutes of cooking time per inch of thickness, measuring fish at its thickest part, or until Salmon flakes when tested with a fork. Salmon will continue to cook slightly once removed from the heat. This rule applies to all of the easy cooking techniques listed below.
BAKE: Place Alaska Salmon in well-greased or foil lined baking pan. Brush with melted butter or oil. Bake at 400 degrees F. It is not necessary to turn fish during baking.
SAUTE: Heat 1/4 inch butter or oil in a hot, but not smoking skillet. Saute Salmon steaks or fillets in a single layer until golden brown on both sides, turning once during cooking.
POACH: Fill large skillet with tight-filling lid with water. Season with 2 slices lemon, 1 sprig of parsley and a few peppercorns and bring to boil. Add Alaska Salmon, cover, reduce heat and simmer until done.
GRILL: Place salmon on hot, well-greased grill. During grilling, baste fish with oil or basting sauce several times. Turn once.
SIMMER: For stews and chowders, add salmon pieces in the final 10 minutes of cooking. Do not over-stir.
Keep frozen at 0 degrees F until ready to use.
For best results, thaw before cooking.
To thaw, remove all packaging and refrigerate below 38 degrees F for 8-10 hours or overnight.
Ingredients & Nutrition Information
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 2g||10%|
|Trans Fat 0g|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.