Ever wonder why there are so many different prices for salmon at the fish counter? We can find it for a few dollars a pound, into the teens! So what's the deal? Well, our market may offer many types of salmon; top-of-the-line ones like this king type, the wild varieties, and certainly the most widely used and best value is the farm-raised.
We can choose depending upon our budget or occasion, and salmon ranges in color from deep orange to mild pink, with farm-raised being milder tasting than ocean-caught. But no matter which we bring home, if we want to lure our gang to the table.
In a small bowl, we combine 1/3 cup mayo, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1 tablespoon chopped fresh dillweed, and 1/4 teaspoon each of salt and pepper.
We spread this mixture evenly over the top of 4 salmon fillets or steaks, place 'em on a sprayed broiler pan or rimmed baking sheet, and under the broiler (they go) for about 10 to 12 minutes, 'til the fish flakes easily with a fork, and we're done! And just look at that! You see, the mayonnaise coating magically puffs up when we broil it, giving our fish a novel golden topping that is its own sauce! Serve it along with some rice or couscous and get ready for the “oohs” and “aahs!”
If you’d like the recipe, just send a self-addressed, stamped envelope, marked “Golden-Topped Salmon,” to me, Mr. Food, right here at the station, or look for it online for making some magic at your table, 'cause the real lure of salmon isn't how much or how little we've paid for it…it's the "OOH IT'S SO GOOD!!®"
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