Literally tons of salmon is being caught up in Alaska right now, which means there is plenty of salmon at great prices in the pacific northwest. As a result, the freezer is full of salmon (which is divided into fillets in freezer bags) and I will definitely be getting more Omega-Fatty-3’s from a natural source.

Last night, I made a really simple meal: broiled asparagus, broiled salmon, sour dough bread from a local bakery, and lemon butter for the salmon. I was eating alone, so don’t have any outside confirmation on whether or not the meal was as tasty as I believed, but it was healthy.  

For the lemon butter, I melted some butter in the microwave (nothing like a little radiation to spice up a meal), squeezed some lemon juice into the mix (the recipe called for lime juice but I didn’t have any limes on hand), and minced some garlic as finely as I could without the use of a garlic press. The mincing of the garlic involved using a large knife, smashing the garlic down with the side of the blade, and then finely chopping the garlic.

I have eaten lemon butter with other sea food recipes in the past and have absolutely loved it, so was pretty confident that it would work and to my palate, it did. Lemon butter can also be used with oysters and with white fish- I tried a variation of it once with a white wine sauce with sole that I thought worked well.

At the end of the meal, I had a little lemon butter left and a piece of sour dough, so I took the plunge and dipped a piece of the bread into the sauce. If you ever have the chance to eat lemon butter with bread, I strongly advise you to resist the temptation as the sour taste in your mouth will rival any sour patch candy you have ever eaten in your entire life. It might sound like it could be the new greatest thing since sliced bread (haha), but I guarantee that you will not like the end result.

The nice thing about salmon, however, is that there are many ways to cook it and as long as it is not burned to a crisp or undercooked which could lead to a food-related illness or a squishy fish taste inside your mouth, which I also don’t recommend. Because salmon is so prevalent in the northwest, it’s easy to get anywhere, but if you live in the middle of the country, please remember to look for wild salmon and not farmed salmon because of the health risks and environmental concerns associated with farmed salmon.