A Sock in the Eye

Supper tonight wild caught Alaskan sockeye salmon poached med rare to med in white wine - a Riesling - somewhat sweet, served with a fresh fruit salsa involving equal amounts of strawberries, avocado, orange, green onion seasoned w/ garlic, red pepper, and dill, salt and black pepper to taste. Oh, and some apricot preserves. Excellent.

Never overcook salmon. It jumps a step between cooking and eating - for example if you cook it to med rare it will be med when you eat it, and so on. Salmon gets dry and loses flavor when it is cooked beyond medium.

Sockeye this time of the year is " Copper River Red," probably the best Salmon in the world, especially if you have your own local source like a good friend who fishes them or a trusted market.

It tastes of itself and of the sea. You can eat it raw sushi style, or salt and sugar cured lox style; add dill and it is Scandinavian.