The most important part of cooking fish is obtaining the absolute freshest as possible. As a New Englander, that is relatively easy to achieve, but for this dish, salmon was the goal. I found a salmon from Maine that is farm-raised on all-natural feed in the cold waters of the North Atlantic, just off the Maine coast. Although sockeye can be an excellent choice, or even Scottish salmon from the United Kingdom, the fact that this Maine salmon traveled “3,000 less miles” to get to our plate made it, to the point, the freshest. Undercooking salmon is important to maintain that creamy, light texture, and no need to over season. Keep it simple. The Fregola here added an airy perch for the salmon, with creamy ricotta and fresh herbs adding delicate balancing flavors.

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