Now that we’re back in the Bay Area, I had to go visit the Saratoga Farmer’s Market that Nate mentioned in a previous post. One of the usual things I always get there is the salmon collars that we’ve blogged about before. They’re still there and even though the price has increased to $5/lb, they are still a good deal and I snagged a few bags.
My whole family enjoyed eating them in the way I usually prepare them (broiled with a simple seasoning of salt and pepper) but, having been away in Asia for so long, our appetites were smaller and we actually had some leftovers. The leftovers weren’t really enough for another whole meal on its own so I decided to try something new. I decided to go with fried rice.
Salmon Fried Rice
Continue reading Salmon Fried Rice
Updated June 17, 2009
Originally posted November 23, 2007
Lomi Lomi Salmon
We made this lomi lomi salmon recipe for our recent “Ultimate Backyard Lu’au”. “Lomi lomi” means “massage” in Hawaiian, and it refers to the way the ingredients for this dish are massaged together. I don’t really know how salmon came to be the fish of choice for this style of dish but it’s all good.
Continue reading Lomi Lomi Salmon
Updated March 9, 2009
Originally posted July 16, 2007
You guys know about our favorite fishmonger in the whole world right? His name is Pat and he runs Mission Fresh Fish out in San Leandro. You can find him at several farmer’s markets around the Bay Area. We’ve talked about him a lot on this blog. See, his fish is truly the best I’ve come across. And this is one of the things I get the most from him—salmon collars.
Salmon Collars – Cut From Right Behind the Gills
Continue reading Broiled Salmon Collar Recipe
Just when you thought you couldn’t do anything with salmon bones…
Wild Salmon Cakes with Kaffir Lime and Ginger
Continue reading Wild Salmon Cakes with Kaffir Lime and Ginger