Publisher's Synopsis
Wild salmon is one of Canada's tastiest natural resources. Chinook, coho, sockeye and Atlantic salmon, with their higher fat content, have excellent flavour when lightly grilled, baked, broiled or smoked. Chum and pink salmon have a milder flavour and lower fat content; they are best steamed or poached to retain their moisture, or marinated before grilling. Not only tasty but also healthy, salmon is high in protein, omega-3 fatty acids and vitamin D. Any perceived disadvantages are far outweighed by the benefits to heart and brain health. So whether you're peckish for a little snack, craving a hearty salad or hankering after a savoury main, these recipes will have you indulging guilt-free.
