Recipe: Pan-Roasted Salmon with Cherry Tomatoes

Beth Dooley | Star Tribune (TNS)

Now is the season for wild Alaskan salmon, but you won’t find it fresh in all stores. Once caught, it is blast frozen to lower the core temperature to 40 below, freezing the fish all the way through before the cells begin to break down.

Treated this way, the salmon remains “fresh” for as long as it’s kept deep-frozen. Of the five Alaskan salmon varieties, the three you’ll find in most fish markets and co-ops are king, coho and sockeye. Wild-caught...