After many, many months of distancing, a small dinner party feels every bit like a holiday, a very welcome one. For that matter, think wild salmon, a springtime favorite, whose superior taste and brilliant color make an easy choice. I’m so infatuated with the taste of wild salmon that I consider it a seasonal treat and don’t bother with the ubiquitous farmed kind. For curiosity’s sake, I tested the recipe that accompanies this column with conventional farmed salmon, organic farmed salmon and wild salmon. I may have been biased, but all of my fellow testers agreed that the wild salmon was the best choice.

Source: New York Times May 07, 2021 17:03 UTC