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Ask Mr. Foodie (02-28-07)

Clearing up the salmon confusion.

1. Fresh wild Pacific salmon is best. Do NOT buy if it smells fishy.
2. Dillon’s cheap frozen salmon, which comes in vacuum-sealed packets, is pretty good. Just put the packet in the refrigerator to thaw up to five days ahead.
3. If you like salmon cooked all the way through (it’s generally safe for people in good health to eat it rare or medium-rare), bake it at 400ºF for 20 to 25 minutes.
4. Search “baked salmon” on foodnetwork.com for recipes. I like it on a bed of fresh spinach with goat cheese and fresh or dried green herbs.
5. Salt and pepper your salmon before cooking. Always salt and pepper anything before cooking.

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