Salmon: A Cookbook [Paperback]

A beautiful cookbook with impressive photographs, Morgan's volume contains many tasty recipes, but it's not really a complete introduction to salmon. A number of her dishes are influenced by Mediterranean and Asian cuisine; others, like Pan-Roasted Salmon with a Pomegranate and Fennel Salsa, use the sparkle of trendy ingredients to enhance the fish's robust flavor. The prolific author (Dressed to Grill, Delicious Dips, etc.) introduces several unusual cooking techniques, urging readers to marinate, cure, preserve, deep-fry, poach, blacken, wok smoke, crust, slow roast, pan roast and grill their fillets, steaks and whole salmon. The recipes themselves, however, can sometimes be confusing, since they often combine the instructions for several parts of the dish into one paragraph, which can also make improvisation difficult. Nonetheless, Morgan offers variety that any fish-lover will appreciate. From Grilled Salmon Tacos with Chipotle Sauce to Risotto with Salmon, Parsley and Green Onions, to Asian Noodle Salad with Sesame-Crusted Salmon, her book has a dish for every occasion. An enthusiastic introduction covers such topics as cleaning and storing the fish, but readers already familiar with the salmon industry may find her handling of some of these opening topics a bit superficial. Clearly, Morgan is a cook, not a salmon specialist. Her discussion of the different species of Pacific Salmon, for example, does not explain flavor variations and seasonal changes (and what these shifts mean to the consumer) and, though she extols the virtues of the Copper River Salmon, she neglects to mention the fresher, larger and more frequently available salmon varieties from Southeast Alaska. Her book is a great resource for casual cooks, but those seeking a more authoritative compendium may want to look elsewhere.

A guide to everything about salmon as well as a cookbook, Salmon responds to the high demand for information and recipes on this most popular of fish. It covers all types of salmon, giving the straight goods on the differences between wild and farmed fish, and providing the reader with the most current health and environmental information. It also explains techniques for storing, filleting, curing, smoking, poaching, sauteing, pan-roasting and grilling salmon. The recipe section starts with appealing appetizers, soups and chowders, and continues with chapters on pastas, risottos, pizzas and sandwiches. Ranging from simple to elegant, these recipes include Thai Coconut Soup with Salmon, Ginger and Lemongrass; Asian Salmon Burgers with Green Onion and Soy Sauce Mayonnaise; and Shaved Fennel, Lemon and Arugula Salad with Pan-seared Salmon. Pictures of plated recipes as well as scenic photography from Alaska, Washington, Norway and other salmon habitats make this book a visual delight, too.

Cookbook author and cooking teacher Diane Morgan (Portland, Oregon) has written several books, including The Basic Gourmet, The Basic Gourmet Entertains and Cooking for the Week. She has appeared on NBC's The Today Show, the TV Food Network, HGTV and PBS. Photographer E. J. Armstrong (Seattle) has contributed to many cookbooks, including Nordstrom: Friends and Family Cookbook and The Perfect Match.