Salmon is one of our most versatile fish, adapting well to any cooking method (even steaming, poaching, or grilling) because of its high fat content, which also makes it a forgiving choice for inexperienced cooks because it stays moist even when overcooked.

In addition to their distinctive flavor, both wild and farmed salmon are good sources of protein; omega-3 fatty acids; vitamins A, B, D, E; potassium; iodine; and selenium.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren

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