The salmon was tasty but I won't buy it again. I discovered it was most likely farm raised salmon taken from pens off the coast of Norway. Like so many other areas with numerous salmon farming operations, the Norwegian ones have sea lice problems. (If you want to know more about sea lice, go to the bottom of this post.)
That said, the salmon fillets were about an inch thick and were firm but flaky with only about seven minutes of searing in a medium hot pan. I served the salmon topped with a mildly hot gremolata. Gremolata usually contains only lemon rind, garlic and parsley but this recipe added chopped pistachio nuts, chopped onion and a few hot peppers.
For the recipe follow this link: Boston Globe recipe.
Today I saw an article being distributed on Quartz: The gross reason you’ll be paying a lot more for salmon this year
Click the link above to read the whole story. The following is from the article.
Sea lice are the farmed Atlantic salmon industry’s most expensive problem, costing around $550 million in lost output each year, according to Ian Bricknell, an expert on the parasite at the University of Maine.