❁ Choose fresh salmon with a mild, ocean-like smell. The flesh and skin should be moist, firm and bright.
❁ Frozen salmon is often flash-frozen and vacuum packed soon after harvest to lock in flavor and texture.
■ Pink salmon has a light color and mild flavor.
■ Red (Sockeye) salmon has a more intense color and flavor.
■ Traditional pack includes skin and bones.
Fresh salmon must be kept ice cold (32 degrees F) at all times until cooked or processed. If unable to use within two days, pat dry, wrap tightly, label with the date and freeze.
Bake salmon from frozen: Preheat the oven to 450 degrees F. Place the frozen salmon pieces in a foil-lined baking dish. Tightly cover the dish (without the cover touching the salmon) and bake for 15 minutes.
When kids help make healthy food, they are more likely to try it. Show kids how to:
❁ tear bread
❁ beat eggs
❁ measure ingredients
❁ mash soft bones with a fork
