Coast Cooking

Coast Cooking: Salmon is a great fish

By JULIAN BRUNT

Special to the Sun Herald

Salmon served at Vestige in Ocean Springs.
Salmon served at Vestige in Ocean Springs.

Salmon is not a local fish, but it is readily available at the fish markets.

Always give it a good smell, and if it has a slightly musty odor, give it a pass. Avoid cryovaced fish, there is not telling how old it is, but it is definitely not fresh. Fresh makes all the difference in the world.

Many fish can be eaten a bit on the rare side, and salmon is one of the best examples. Give it a good sear on both sides, minimal seasoning is required, but make sure it is not cooked through.

1 filet salmon per person

Salt and pepper

2 cups chopped red cabbage

2-3 cloves garlic

2-3 tablespoons red wine vinegar

Olive oil

Optional chopped bacon

Add olive oil to a deep pot, toss in the cabbage, olive oil, vinegar and garlic. Cook over low heat until tender. If it appears too dry, add a little chicken stock. Season the fish with salt and pepper. Add oil to a heavy bottom pan, heat very high, and sear the fish on both sides until well-browned. Plate the cabbage and top with a filet of seared salmon. Serve at once.

  Comments