BROILED
SALMON
WITH A
YOGURT-
DILL SAUCEIn a small bowl,
stir together
1 minced medium
clove garlic, 2 tablespoons
minced shallot, 1 tablespoon
minced fresh dill, 1 teaspoon Dijon
mustard, and 2 tablespoons fresh
lemon juice. Let stand 5 minutes. Stir in
¾ cup plain yogurt (preferably full-fat)
and 1 tablespoon extra-virgin olive oil.
Season with salt and ground black pep-
per. Set sauce aside or refrigerate up to
1 day. Preheat broiler and set oven rack
about 8 inches below broiler element.
Line a rimmed baking sheet with foil.
Season four 6-ounce boneless, skinless
center-cut salmon fillets with salt and
pepper. Broil salmon until browned and
the center registers 115°F (medium-rare)
to 125°F (medium), about 5 minutes.
Serve salmon, passing sauce at the table.I’m born far up the wild Yukon River,
for instance, I will grow much larger
and fatter than a salmon born in a
small-time stream a mile away. After
all, I will need enough strength and
fat to swim home against the Yukon’s
mighty current and dig a nest for eggs
in its rocky bottom. And fishermen
know this, preferring to catch me pre-
cisely at the Yukon’s mouth, when my
fat stores—those silky, rich omega-3s
that make me delicious for eating and
good for the heart—are in peak condi-
tion for a long swim upstream.
I’ve been a North American staple
forever, in large part because of these
unusual spawning habits. I’m the size
of an ocean-grown fish, yet my return
to local rivers has allowed fishermen
of every epoch to catch me without
bothering to head out to sea the way
they have to for cod and tuna. Such
accessibility has backfired against me:
While my Atlantic brethren were once
native to almost every coastal river
northeast of the Hudson, they are
now found in just eight lonely rivers
in Maine, and thus protected. Word
to the wise: If you see “wild Atlantic
salmon” on a menu, you’re getting il-
legal fish—or false information.
Even as they’ve become endan-
gered in the wild, Atlantic salmon
have thrived in open-ocean net pens,
however, giving me a leg—or is it a
fin?—up in the fish-farming business.
Tuna and cod, in contrast, have been
successfully farmed only recently and
with difficulty. As a result, I’ve becomethe second-most-popular seafood in
the United States (after shrimp), with
70 percent of the salmon Americans
eat coming from the farms that line
many a sheltered coast.
That easy, relatively inexpensive
abundance is a blessing for diners and
cooks. My fattiness makes me forgiv-
ingly moist even if you overcook me—
hence my ubiquity at weddings, galas,
and your neighbor’s dinner party.
(Nonetheless, be gentle with heat54 may 2019
Reader’s Digest
dan^roberts/toh,foodstylist:^shannon^roum/toh