How to Bake Wild Salmon
Source: New York Times
I also choose frozen wild Gulf shrimp over farmed when I can get it, for similar reasons. It lives next to the salmon in the icy ocean of my freezer, at the ready for a quick midweek meal like Dan Pelosi’s linguine with zucchini, corn and shrimp. The key to his recipe is to barely cook the vegetables, which stay intact and firm, adding texture along with their inherent summery sweetness.On the other end of the…
This is aggregated or syndicated coverage. Reporting and media belong to the original publisher.
Read the original source at New York Times