#CulinaryTherapy : Ora King Salmon
Since I began working at my current job, I’ve started to develop a more sophisticated palate especially when it involves seafood. One of the highlights of this job is being exposed to award-winning Ōra King Salmon; this particular breed of salmon is special because of it’s comprehensive breeding process where the salmon are raised in pristine and crystal clear spring waters. During their first year, the young salmon are carefully transported and able to mature in the isolated waters of Marlborough Sounds, New Zealand.
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The Ōra King Salmon distinguishes itself from other salmon species with its radiant, silver skin and vibrant orange flesh. More than a visually appealing fish, it has a soft and buttery texture that’s complemented by its richness in natural oil.
After trying this quality salmon at a work tasting, I decided to purchase this bad boy for myself. I’ll admit, I was intimidated to cook this salmon, after all its praised by world-renowned chefs and I was terrified to accidentally overcook it.
I spent an entire week staring at this beauty in the fridge and finally gained the courage to cook dinner. In order to allow the Ora King Salmon to shine, I used a simple salt, pepper and sugar cane rub, lightly sprinkled mirin over it, topped it with lemon slices and wrapped it in parchment paper before baking.
Thankfully, I didn’t overcook the salmon and it’s easily become my favorite seafood. If you’ve never had to the privilege of tasting this salmon for yourself, I highly recommend finding a restaurant that serves it.
