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Take a Room
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1

dust MiShpLiCh
The - Happy Jewish Greeting Cards

Warm, witty, whimsical cards to celebrate
the Jewish holidays and all sorts of everyday
occasions. A lighthearted alternative to
"stodgy" traditional designs. These good-
- feeling greetings maKe everybody smile!

Thou shalt call
/ TODAY

for Thy

(Trie Nome Accessory
(tc,'aretiouse

FREE.
CATALOG/

Decors (21 distinction'

• :Tev.,;sh New Year

• Chanuka!-:
• Ear 4 Eat ittz.voh
• Maz.el Toy
• Photo Cards.
• We'.-id;ng
• a,rthday
• New Cagy
morc

1017 West Maple Road

Walled Lake, MI 48390
Phone: (248) 624-6700
Fax: (248) 624-5325

M-F 8:30-5•Sa 11-4
Or by appointment
In-home consultations available.
Interior Designers always wekome!

7/31
1998

110 Detroit Jewish News

ed and pin-boned (cut length-wise with
every last throat-threatening bone
removed), so it's as super-simple to fix
as the perennial beloved boneless, skin-
less chicken breast. Be sure to ask for it
pin-boned, or you'll have to do it your-
ANNABEL COHEN
self with tweezers, which is no fun.
Special to The Jewish News
When it comes to preparation, few
fish are truly as versatile as salmon. It's
almon is fast approaching
delicious prepared
chicken as
Photos by Christopher Ivey
simply as in
the favorite
poached salmon or
one-fish-
with any spicy rub
fits-all entree.
or marinade. And
That's quite a
made into a salad
coup. Perhaps it's
spread — flaked
because this pink-
with a little sour
ish, oily-fleshed
cream or mayo —
denizen of the deep
salmon is certainly
has had lots of good
prettier and as
press — both
tasty as any tuna
health-wise and
Poached salmon.
or turkey salad. It's
food-wise. It's tout-
easily dressed up
ed as being high in
with sliced cucumbers, bits of red or
HDL, that good fat everyone's talking
green pepper and the ubiquitous fresh
about (the kind that actually lowers the
chopped dill. Plus, very few fish take to
levels of LDL, the bad cholesterol) and
being stuffed, sauteed, seared and
low-calorie — a mere 250 calories per
sauced as well as salmon does.
5-ounce serving (sans butter or tarter
Cooking salmon is a very short,
sauce).
uncomplicated process. No matter
And nothing's more ambrosial (don't
which method you use, cooking usually
argue with me) than hand-cut lox with
takes about 10 minutes per inch of fish
cream cheese on a fresh bagel.
thickness (measure the thickest part of
Maybe salmon's increased popularity
the fish). That's at about a medium-
is because it's also easier than ever to
high cooking heat. Following these
buy very fresh and a breeze to prepare.
guidelines, the thickest part of the
Most of the salmon you see in
salmon will be cooked through and the
Michigan, carefully displayed atop beds
thinner edges won't be over-cooked.
of crushed ice in your grocer's fish
Let these recipes serve as bait to get
department, is farm raised in North
you started on your fish cooking career[\
Atlantic climes. Coastal suppliers ship
Use them as guides to cooking salmon.
the fish quick, so the size, flavor and
Add your own seasoning and serving
freshness is high. And it's available all
ideas to personalize your fish. Don't let
year long.
these be the ones that got away.
Of course there are other types of
salmon, mostly called Pacific Salmon.
THE EASTFST POACHED
Varieties such as the intensely flavorful
SALMON
wild King Salmon, Arctic Char, Chi-
Many gourmet kitchen stores sell
nook-, - Coho, Chum, Pink and Sockeye,
fancy elongated, metal fish poachers
in this country, are usually caught near
composed of a perforated rack which
and around Alaska.
fits into a larger pan filled with a sea-
Other so-called fresh-water or river
soned broth, called a court bouillon.
salmon are actually considered trout.
This contraption is hardly necessary.
If you're looking at whole salmon,
The fastest, easiest method to poach
even if it's going to be butchered for
salmon is to cut it into individual por-
you, basic fish-buying rules apply. The
tions and poach it in a deep skillet.
freshest fish have:
Of course, if you're looking to poach
* Clear, bulging eyes — don't buy it
an entire side of salmon, you can do
if the eyes are sunken or cloudy.
that too, in a large metal pan over two (--/
* Fresh smelling — enough said.
burners or in the oven, with the fish
* Scales should be flat to the skin,
placed in the pan of already hot liquid.
bright and shiny.
* The flesh should be firm — don't
BROTH:
buy if it's slimy or soft.
The liquid must cover the fish com-
Fish mongers now sell salmon fillet-
pletely to cook the fish adequately, so

Preparing salmon has
gotten easier

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IO F

Annabel Cohen is a caterer and free-
lance writer in Bloomfield Hills.

EASY on page 112