I love salmon. The pink fish is one of my favorites. It doesn't matter if it's cured, smoked, seared or grilled, if you serve me salmon, I'm going to lick the plate clean. But on a recent trip to the farmers market, I was introduced to something that battles for my love of salmon... white salmon.
I was skeptical at first, but since I like to experience new and interesting flavors, and since I just happened to have a recipe from Food and Wine magazine that I was dying to try out, I decided to sample the new fish. It was delicious. The flavor isn't as subtle as the pink version, but it mixes well with a variety of spices and grills up beautifully.
There's only one downside to the white salmon. It isn't around for very long, only until the end of the summer. So if you're lucky enough to find some, pick it up quick. Trust me, you don't want to miss out on this delectable fish.
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