Welcome to Weekend Cook and Tell. Every Wednesday we thumb through the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week Sophie Brickman of the San Francisco Chronicle reports that May 1 marks the beginning of Northern California's commercial salmon season. Why is this a big deal? Well, in the past four years depleted salmon populations have made for salmon seasons that only lasted a handful of days. Salmon are going to be running in the Sacramento River for nearly the entire spring and summer and even some days in the early fall. What does this mean for us? Well, more sustainable salmon of course!
In honor of this fishy windfall we thought we'd devote this week's Weekend Cook and Tell to those West Coast swimmers and ask you to share your favorite salmon recipes. The cheapo supermarket stuff has gotten a bad rap in the past few years but wild caught salmon is a whole 'nother story. Fatty and flavorful and ideal for spring cooking, we're thrilled to see that this uniquely American fish is making a comeback. This week we want you to poach, grill, cure and smoke your hearts out in celebration of American salmon.
Show us photos of your wildest salmon dishes on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your most sustainably salmony recipes, ideas, and experiences next Wednesday.