Salmon

Starred review from April 15, 2016

Award-winning author Morgan (Roots: The Definitive Compendium with More Than 225 Recipes) has observed the salmon industry in Norway, Scotland, and Alaska. In her second cookbook on the subject, she updates readers on current fishing and farming practices and introduces the life cycle of salmon and common species. She also covers basic preparation techniques--scaling a fish, cleaning and gutting a whole salmon, portioning fillets--and grocery store labeling: wild, wild-caught, and organic. In 45 recipes highlighting raw, cured, sauteed, roasted, and grilled preparations, Morgan devotes equal attention to salmon and its accompaniments. Included are a pairing of lemony salmon carpaccio with a well-seasoned celery root slaw and grilled salmon skewers with an avocado-edamame-wasabi mash. Also featured is a leftovers-based chapter, including such winning recipes as smoked salmon frittata with goat cheese and greens, salmon salad rolls, and salmon banh mi. VERDICT Writing with passion, Morgan presents a contemporary guide to salmon (one of the most popular U.S. fish) that belongs in most collections.

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