White King Salmon
Okay, so I lied. This wasn’t the next post after the Onion Tart entry. The tart was just so rich that I couldn’t force myself to actually make the salmon on Sunday. Instead I was able to make it for lunch yesterday.
White King Salmon (also called Ivory Salmon) is a rarity. About 1% of the population shows this variation. No one knows why these fish are white. Some people speculate it’s diet based, but since White Kings live with Red, that wouldn’t seem to be the reason, although I guess they could be picky eaters! Other people think it is genetic. But no one knows for sure. Now I am NOT talking about farmed fish that, unless fed supplements, are white. No, no, no! These are wild salmon, troll caught with that beautiful firm flesh that the cold Pacific waters produce in these fish.
No matter what the reason these guys stay pale, white-fleshed salmon are a little higher in the Omega-3 oils, a little more delicate tasting and, when cooked properly, they just melt in your mouth!
There isn’t really a season for them, other than the normal King Salmon season and most fish markets don’t really know when they will have it in stock. It’s all based on their suppliers finding whites during the cleaning process, since they look just like their red relatives on the outside. So you just have to be on the lookout – or have your friends looking out for you!
Sunday while walking through, Pike Place Market I passed Pike Place Fish, as I always do. About three of the guys came rushing out to tell me about the White Salmon – it had just come in and wasn’t even fully sliced yet! As I approached the counter another couple came up and said, “Did you see the White Salmon? It just came in!” I love those guys.
Several minutes later I left with my tasty treasure. As normal, I did a simple preparation to simply enhance the fish. I added a little pat of butter, a few leaves of fresh lemon thyme, a slice of onion and a couple of lemon rings. Baked it at 500°F for about 11 minutes. (The time will vary according to the thickness of your piece of salmon.)
I was going to take before and after pictures but only managed to do the before… once that salmon came out of the thoven, there would be no food styling or arranging! Just a quick move from baking dish to plate and then onto the fork. Sorry! :-(
However you can view a finished piece of this salmon here.