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White Salmon


Last night we shared some of Bruce's white salmon with our guests who, like most people, have never heard of white salmon. Yes, I mean white, not pink, and yes, there is such a thing. It is a type of king salmon and it tastes the same as regular king salmon. Only one out of 100 wild kings are white and if you see it on a restaurant menu, it will be very expensive. Why are they white? Scientists believe it is genetics, as white salmon don't deposit the colored pigment in their flesh. Since they eat the same diet as regular salmon, it is not believed that it is diet related. I actually think it tastes better than regular salmon (but I think it's psychological because of it's color). Bruce caught one last summer during his fishing trip to Canada so we have several fillets frozen and ready to eat.


He and Jim were golfing yesterday when I needed to get it out of the freezer to thaw for dinner and I couldn't tell which fish it was because it looks like the halibut and cod! (And many are not labeled)

We like to fix it by searing it in a pan on the stove.

We add a little salmon rub spices from MarketSpice, but any of your favorite rub will do.


After it's been seared on both sides we put it in the oven and bake it to an internal temperature to 110 degrees. Once it reaches 110 degrees, take it out of the oven and let it sit covered for 10 minutes.



White salmon was the center of attention of our dinner last night which included au gratin potatoes,




along with cornmeal muffins and a chopped vegetable salad that Barbara made. Dessert was apple pie with ice cream and then we ended the evening watching a movie that Barbara and Jim hadn't seen yet, Hunger Games, since we all love Jennifer Lawrence after she won an Academy Award this year. This all happened after Bruce and Jim watched the second day of the Masters...until tomorrow.







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