Cook Together celebrates wild, spring King Salmon! We were also lucky to have Brendan McGill as our guest chef for this special class at Cafe Hitchcock. These may have been the best salmon either Chef Brenden and Chef Jesse have ever seen. Making sure to utilize every scrap of beautiful fish Jesse and Brenden went over whole fish butchery, curing and preserving techniques as well as simple snacks like tartar and how to properly sear salmon for large parties.
When considering the Pacific Northwest you cannot separate the spirit of this place from that of the salmon; the history of salmon consumption here can be traced back over 5,000 years with the Nisqually tribe, and probably beyond.
Nourishment on multiple levels, including that of the soul, is infinitely more satiating. To consume beautiful authentic Northwest salmon in alignment with the season is to feel nourishment on both the physical and energetic level. True wild and local salmon, eaten as fresh as possible, in harmony with others, connects us to place, delights our senses, and supplies our bodies with powerhouse nutrition, simultaneously.
Beautiful wild salmon also offers the highest level of flavor and nutrition. Salmon is high in essential Omega 3 fats, which our bodies cannot make; these fats balance inflammation and feed brains, hearts, eyes, bones, and even work to reduce or eliminate depression and anxiety.
Salmon is one of the highest food sources of Vitamin D, essential to our immune system, bone health, and yes, mood. And how magical that our most famous native food should work to balance out our matching notorious lack of sunlight by providing that missing Vitamin D?
Salmon is also high in astaxanthin, a remarkable antioxidant that works to erase free radicals, a sort of ‘rust’ in the body, and another root of inflammation; astaxanthin has many benefits including lending our skin a beautiful glow.
And of course, salmon is a wonderful protein source, which we need for cell repair, lean muscle mass, neurotransmitters, detoxification processes, and satiety.
As quoted by 11-year-old Seattle resident Catie Running when asked about what she thinks of when she thinks of salmon: “I think it’s really special that I get to live in a place where salmon exist.” I agree.
1 each shallot, sliced thin ,
2 each lemons, juiced ,
2 tsp salt,
3 lbs mixed garden greens,
2 sprigs thyme, chopped ,
2 sprigs taragon, picked ,
4 sprigs parsley, lightly chopped ,
1/2 cup olive oil ,
1 tsp salt ,
1 pint cherry tomatoes, washed and 1/2'd,
1 tsp salt, as needed ,
1/8th tsp black pepper, as needed ,