The King Of Fish

Mike Mead of the Shoreline Restaurant was the visiting chef recently at a class at the Savory Spoon Cooking School. Mead taught at the Savory Spoon and featured Salmon prepared in six different dishes. He taught students how to affectively use a cast iron grill to get the perfect grill markings as well as the proper cooking times. The salmon was grilled with a variety of sauces, such as Jamaican Mango Sauce, Maple Glaze and Greek Salsa.

Students were also taught how to poach salmon, which is one of the healthiest ways to eat salmon and one of the simplest ways to cook it.

For more information about classes available at the Savory Spook Cooking School in Ellison Bay visit http://www.savoryspoon.com.

Salmon Poaching Liquid

1 cup lemon juice

1 cup dry vermouth

1 cup water

Use a stainless steal pan and add equal parts of lemon juice, vermouth and water to a depth of 2 inches in your pan. Place the salmon fillets in the liquid and gently bring to a simmer, not a boil. Simmer fillets for 6-10 minutes. Smaller fillets take less time.