When most people think of a salmon meal, they are imagining fresh salmon steak or filet. And for special meals, that’s exactly what I’ll order in the fish department at the grocery store.
My husband will then cook it to perfection on the grill or under the broiler, and we’ll have a very special entree to celebrate whatever the occasion happens to be.
But it’s an expensive dish, so it’s not one I include in my regular weekly menus.
It’s funny to think that fish used to be considered a cheap meal, one that people ate when they could not afford meat.
That’s where the Lenten practice of having fish on Friday came from. It was supposed to be a kind of sacrifice to forgo meat and eat seafood instead.
Growing up, we did typically eat fish at least once a week. Swordfish, cod, and sole were mainstays. And they were economical. But that was in the days before mercury toxins made eating swordfish a health hazard, and serious overfishing depleted ocean fish populations so dramatically that fishing quotas were put in place.
Now it would never be considered an economy or every day meal that most families could afford, priced as it is at $5 per pound on sale -- and up to many multiples of that when it’s not. And it’s hardly a sacrifice to eat it.
So, fish is definitely now a luxury for most families.
But there are more economical ways to buy salmon and include its terrific nutritional benefits in your diet without blowing your budget. Here’s how I do it: