Excellent taste, magazine-worthy look, ma sha Allah. I broil it - being directly beneath the flame imparts a delicious, warm hue reminiscent of grilling outdoors.
A note on salmon: I never thought salmon quality mattered much, but wild-caught, never-frozen Alaskan Is. The. Best. It's so moist and tender that it's still as bright pink and flexible after broiling as before. In comparison, farm-raised feels like eating a bald tire on the side of the road while fighting off famished vultures.
You'll pay for it, but when cooking for company, you'll find fresh, wild-caught Alaskan worth every penny.
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Excellent taste, magazine-worthy look, ma sha Allah. I broil it - being directly beneath the...