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FOOD
April 14, 2012
Salt-roasted salmon Total time: 20 minutes Servings: 4 1 tablespoon extra virgin olive oil, plus additional for serving 1 1/2 pounds salmon filet (1¼ to 1½-inch thick) center cut, skin on, cut into 4 equal pieces 8 large eggs, whites only About 4 cups kosher salt 1. Heat the oven to 400 degrees. Heat 1 tablespoon of oil in a medium ovenproof skillet over medium-high heat until it shimmers. Add the salmon, skin-side down, and cook until the skin begins to crisp, 2 to 3 minutes.
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FOOD
April 23, 2014
Note: In August, staff writer Barbara Hansen wrote about Timothy M. Evans, who has two great passions: Thai food and wine. Two years ago he founded the Amador County winery Clos du Lac Cellars with the mission of encouraging wine-lovers to think beyond the usual choices for matching wine with Thai food. To show how well Thai food and wine can mix, he hosted a dinner where his wines were paired with food made by Evans and Thai chef Stapron Nilluang. Our favorite dish from that dinner was Salmon in Sweet Red Curry.
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NEWS
February 4, 2013 | By Noelle Carter
This recipe is a perfect way to use up leftover salmon, and also works well with other leftover fish -- or even chicken -- just change up the herbs as desired to suit your taste. For this version, flake grilled salmon over a salad of steamed red potatoes, avocado and watercress and toss with a simply seasoned lemon and olive oil-based dressing. It takes only about 40 minutes to prepare. If you don't have leftover salmon and would like to try the dish with fresh salmon, grill a seasoned fillet over moderate heat until the flesh lightens in color and firms throughout, 10 to 20 minutes depending on the size of the fillet.
BUSINESS
March 26, 2014 | By Shan Li
California started giving a ride to millions of young Chinook salmon this week after the state's record-breaking drought left rivers too dry for them to migrate on their own. Over the next two months, state and federal officials plan to truck up to 30 million fish from five hatcheries in the Central Valley to rivers and streams near the Pacific Ocean, an effort intended to save the state's fishing industry in coming years. The salmon are a big part of California's $1.5-billion commercial and recreational fishing industry, according to the Nature Conservancy.
FOOD
July 28, 2011
Smoked salmon onigiri filling Total time: 10 minutes Servings: Makes enough filling for 4 onigiri 3 ounces smoked salmon, thinly sliced 1. Heat the broiler. Place slices of the salmon on a foil-lined baking sheet and broil until the surface of the fish turns opaque, 1 to 1½ minutes on each side depending on the heat of the broiler. Remove and set aside just until the fish is cool enough to be handled. Flake the salmon using your fingers. 2. The salmon can be used as a filling within the onigiri or can be mixed together with the rice before forming onigiri (use half the amount of cooked rice for the basic onigiri recipe)
OPINION
August 12, 2009
Hauling truckloads of hitchhiking juvenile salmon around dams is one silly way to save a species. And it doesn't work either. As four dams were built along the lower Snake River in southeastern Washington from the late 1950s to early 1970s, it took only a few years for the river's healthy salmon populations to plummet. By the mid-1990s, the populations of four types of salmon had been declared endangered or threatened. The federal expenditure of $8 billion since then for fish ladders, hatcheries, habitat restoration and, yes, trucks and barges to transport the salmon around the dams has not restored the fish.
FOOD
July 7, 2011
Oven-steamed salmon with dill mayonnaise Total time: 40 minutes Servings: 6 to 8 Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1 (1½- to 2-pound) salmon filet, in 1 piece Salt Oil 1 cup mayonnaise 1 teaspoon minced shallots 1 tablespoon Dijon mustard 1/2 cup minced fresh dill 1 1/2 teaspoons lemon juice 1. Heat the oven to 250 degrees.
FOOD
March 24, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: We were hosted by our good friends for our 50 t h anniversary for dinner at Morton's Steakhouse . We were served smoked salmon pizza as an appetizer. Could you manage to get the recipe? Sylvia Nureddine Ontario Dear Sylvia: Morton's was happy to share its recipe for smoked salmon pizza, which we've adapted below. Morton's smoked salmon pizza Total time: 15 minutes Servings: 6 to 8 Note: Adapted from Morton's Steakhouse 1 (12-inch)
FOOD
February 20, 2008
  Total time: 25 minutes Servings: 6 Note: The salmon-shiitake mixture also can be served in tartlet shells or stuffed into hard-cooked eggs. Several slices of white bread for toast points 1/2 pound shiitake mushrooms, stems removed and caps wiped clean 4 tablespoons butter 1 large shallot, minced 1 teaspoon tamari or soy sauce 1/3 cup crème fraîche 2 teaspoons coarse-grain mustard 1 small red pepper, seeded and finely diced 2 ounces wild smoked salmon, cut into strips about 1/4 inch wide, 1 inch long 3 tablespoons chopped chives, divided Freshly ground black pepper 1. Toast the bread slices to a light golden color.
NEWS
November 11, 2003 | David Lukas
[ONCORHYNCHUS TSHAWYTSCHA] After one to five years roaming the ocean and building up powerful muscles, mature chinook salmon return to the streams of their birth each fall. Taking advantage of water levels raised by fall rains, they thread their way upstream against swift currents and surging waterfalls to reach ancestral spawning grounds.
NATIONAL
February 28, 2014 | By Maria L. La Ganga
SEATTLE - The Environmental Protection Agency took the first step Friday toward possibly halting construction of the largest open-pit mine in North America, declaring that Alaska's Bristol Bay - home to the most productive sockeye salmon fishery on Earth - must be protected. "Extensive scientific study has given us ample reason to believe that the Pebble Mine would likely have significant and irreversible negative impacts on the Bristol Bay watershed and its abundant salmon fisheries," EPA Administrator Gina McCarthy told reporters Friday morning.
CALIFORNIA | LOCAL
February 9, 2014 | By Tony Barboza
DAVENPORT, Calif. - By now, water would typically be ripping down Scott Creek, and months ago it should have burst through a berm of sand to provide fish passage between freshwater and the ocean. Instead, young coho salmon from this redwood and oak-shaded watershed near Santa Cruz last week were swirling around idly in a lagoon. There has been so little rain that sand has blocked the endangered fish from leaving for the ocean or swimming upstream to spawn. Scott Creek is one of dozens of streams across California where parched conditions have put fish in immediate danger.
SCIENCE
February 6, 2014 | By Amina Khan
How do young, naive salmon with no migratory experience somehow voyage through vast, shifting ocean waters to wind up at specific feeding grounds that are hundreds, even thousands, of kilometers away from the rivers where they were hatched? It turns out these fish may have a magnetic 'map' in their heads that enables them to sense and navigate using the Earth's magnetic fields rather like a GPS. The findings, published in Current Biology, “likely explain the extraordinary navigational abilities evident in many long-distance underwater migrants,” the study authors wrote.
NATIONAL
January 15, 2014 | By Maria L. La Ganga
SEATTLE - The largest open-pit mine in North America, proposed for Alaska's wild and remote Bristol Bay region, would have a devastating effect on the world's biggest sockeye salmon fishery and the Alaska Natives and fishermen who depend on it, according to a federal report released Wednesday. After completing three years of scientific study, conducting eight hearings and sifting through more than a million public comments, the U.S. Environmental Protection Agency concluded that the proposed Pebble Mine could destroy up to 94 miles of streams where salmon spawn and migrate and up to 5,350 acres of wetlands, ponds and lakes.
CALIFORNIA | LOCAL
December 19, 2013
Bernard L. Shaw Bodyguard married Patricia Hearst Bernard L. Shaw, 68, a San Francisco police officer who served as Patty Hearst's bodyguard and later married her, died Tuesday in Garrison, N.Y. His death after a long illness was announced by the Hearst Corp., where he was employed as vice president for corporate security. Shaw was best known for his relationship with William Randolph Hearst's granddaughter. She made headlines in the 1970s for her kidnapping by the Symbionese Liberation Army, a paramilitary band of urban terrorists, and her later imprisonment for bank robbery.
SCIENCE
October 25, 2013 | By Bettina Boxall
When the Sacramento River runs high after a big storm, floodwaters rush into the Yolo Bypass, which carries them away from California's capital city to the river's downstream delta. In most years, the floodwaters quickly drain away. But what would happen if the bypass was full of water for longer periods when migrating salmon could use it? Would that provide salmon with the benefits of a natural floodplain and boost the struggling populations of Central Valley Chinook? A team of researchers conducting experiments in the bypass are coming up with some encouraging results.  In February, they released thousands of juvenile Chinook salmon from a hatchery in two areas of harvested rice fields that served as bypass research plots.
BUSINESS
March 26, 2014 | By Shan Li
California started giving a ride to millions of young Chinook salmon this week after the state's record-breaking drought left rivers too dry for them to migrate on their own. Over the next two months, state and federal officials plan to truck up to 30 million fish from five hatcheries in the Central Valley to rivers and streams near the Pacific Ocean, an effort intended to save the state's fishing industry in coming years. The salmon are a big part of California's $1.5-billion commercial and recreational fishing industry, according to the Nature Conservancy.
FOOD
March 11, 2010
Sockeye salmon with green garlic and favas Total time: 25 minutes Servings: 4 Note: Sockeye salmon is available from fish markets and select well-stocked markets. Green garlic is available seasonally from farmers markets and select well-stocked supermarkets. 2 pounds whole fava beans 4 (5-ounce) skin-on fillets sockeye salmon Salt and pepper 1/2 cup olive oil 2 cups thinly sliced green garlic, from about 4 stalks cleaned and sliced crosswise (both white and green parts)
TRAVEL
October 11, 2013 | By Dan Blackburn
LAKE TAHOE - Under a golden canopy of quaking aspen, red Kokanee salmon swim up Taylor Creek on the south edge of Lake Tahoe to spawn just as their larger cousins do in the Pacific Northwest and Alaska. In their wake come black bears, merganser ducks and other predators seeking to feed on the passing horde, which is estimated at up to 50,000. At times, it seems as if you could almost walk across the 2-mile-long creek on the backs of the colorful fish. Yet this annual October ritual of nature remains one of Lake Tahoe's better kept secrets.
NATIONAL
September 24, 2013 | By Maria L. La Ganga
BONNEVILLE DAM, Wash. - The tiny fish-counting station, with its window onto the Columbia River, was darkened so the migrating salmon would not be spooked. And it was silent - until the shimmering bodies began to flicker by. Then the room erupted with loud clicks, as Janet Dalen's fingers flew across her stumpy keyboard. Tallying the darting specimens, she chanted and chortled, her voice a cross between fish whisperer and aquatic auctioneer. Her body swayed from left to right. Her tightly curled bangs never moved.
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