About Salmon

There are five species of Western Salmon native to the Pacific: Silverbright, Humpback, Sockeye, King and Coho. King salmon is the preferred smoking fish due to its higher fat content and beautiful rich red color. On the Atlantic, there is only one salmon: Atlantic—and its fat content and peachy color make it the most sought after fish of all for smoking.

Honey-Ginger Grilled Salmon

INGREDIENTS
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/3 cup soy sauce
• 1/3 cup orange juice
• 1/4 cup honey
• 1 green onion, chopped
• 1 (1 1/2-pound) salmon fillet
DIRECTIONS
1. In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
2. Preheat an outdoor grill for medium heat and lightly oil grate.
3. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Mussels in Curry Cream Sauce

INGREDIENTS
• 1/2 cup minced shallots
• 2 tablespoons minced garlic
• 1 1/2 cups dry white wine
• 1 cup heavy cream
• 1 teaspoon curry powder
• 32 mussels - cleaned and debearded
• 1/4 cup butter
• 1/4 cup minced parsley
• 1/4 cup chopped green onions
DIRECTIONS
1. In a large saucepan, cook shallots and garlic in simmering wine until translucent.
2. Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
3. Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.