So what goes with salmon, anyway?
When you work at a food website long enough, you learn a few basic facts: stories about chicken and beef and pretty much anything cheesy or fried will do very, very well; stories about fish? Not so much. In fact, a lot of them straight-up flop. What gives?
First off, many kinds of fish don't come cheap. Second, fish is less widely available and, for certain environmentally conscientious eaters, ethically fraught. Third, cooking with fish can be really intimidating: getting the texture and flavor just right is one half of the battle; dealing with common aversions to"fishiness" and figuring out what on earth to serve it with is the other.
That's why salmon is hands-down my favorite fish to cook. It's fatty, so it's nice and forgiving if you overcook it by a minute or two, no papery, gritty-dry flakes of fish in sight. Then again, it's firm and hearty—those who enjoy sushi will love a seared
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