Featured Chef

Nicole Aloni

Nicole Aloni's career in the culinary arts has ranged from chef and restaurant owner to producer of gourmet food products and director of catering for prestigious events such as the Academy Awards. She makes frequent television appearances for The Food Network and contributes to national magazines. Aloni is also the author of the cookbook, Cooking for Company.

Her Comments

"As a caterer and restaurateur, I learned early on about how popular salmon is on a menu. It is the little black dress of entertaining menus - you can dress it up or dress it down with equal success. Anyone who is looking for a light lunch or healthy meal and is tired of chicken, their choice is salmon - 90% of the time."

"My first true gala catering job was a luncheon for Queen Elizabeth II. I researched and agonized for months and finally decided that salmon was the perfect entree: elegant, light and easy to prepare for 1,000 guests. Then I found out from the ambassador that it was her favorite meal."

Learn more about Nicole Aloni.

Mark Bittman

He is the man behind "The Minimalist" section of The New York Times,

He is also the author of the book How to Cook Everything, now in its 12th printing.

Bittman also authored the award-winning Minimalist Cookbook series. His minimalist cooking philosophy pairs perfectly with salmon's low maintenance reputation.

Best of all, Bittman's recipes do not require a complete overhaul of a traditional menu - they easily complement common holiday side dishes.

Holly Clegg

Experienced chef and expert in healthy cooking, has used her culinary training to develop recipes that encapsulate her cooking philosophy-healthy, simple and on the table in 30 minutes or less.

• Has a popular series of cookbooks along with many television appearances on such programs as the NBC Weekend Today Show and Fox & Friends.
• Is featured in Cooking Light and Shape magazines, and writes for Healthy Cooking magazine.
• Released a book, Trim and Terrific, through Running Press Book Publishers.

Her Comments:

"An everyday concern for many is how to get dinner on the table and what to serve. [Ocean-]farmed salmon solves the daily dinner dilemma and fits perfectly with my Trim & Terrific motto of 30-minute recipes. Salmon is fast to prepare, making it ideal for the busy person."

"Many people like weekly menus and the versatility of salmon makes the home cook a creative cook. Grill, broil or bake salmon for one meal and use the leftovers in a salad or soup for the next. With the added health benefits and convenience of availability, [ocean-]farmed salmon easily becomes a great choice for those hectic days. Best of all, [ocean-]farmed salmon is not seasonal, and I know I can depend on the quality and freshness year round. Also, if you are a two-person household, purchase desired portions and the versatility of salmon lends itself to a special smaller meal."

"Most importantly, the fresh taste of salmon compliments many cuisines offering a unique meal with each recipe. I include [ocean-]farmed salmon in my recipes to offer sensible solutions for the busy person who prepares daily meals and recognizes the importance of eating healthier."

Marlin Kaplan

The culinary style of Marlin Kaplan, owner and chef at One Walnut, is best defined as traditional American comfort food with an international flair. This culinary approach combined with Kaplan's personality and creativity has turned One Walnut into a delicious success.

Ocean-farmed Atlantic salmon is a regular feature on the menu at One Walnut. "We like to lock into concepts that we know will consistently work for us," explains Kaplan. "[Ocean-]farmed salmon fits the way we plan out menus. We want fresh; we're not a proponent of flash freezing."

His Comments

"I like it because of its predictability. With wild salmon, it is hard to keep track of exactly when the season begins and ends. We have good resources for wild, but sometimes it is hard to be timely," says Kaplan.

Kaplan says ocean-farmed salmon has been a very popular item at the restaurant. "The taste of [ocean] farm-raised salmon is more flavorful and the texture is very versatile, allowing me the flexibility to use it in many different dishes such as Grilled Atlantic Salmon with Black-eyed Peas, Carmellini Beans and Spicy Curry Emulsion or Lobster Stuffed Salmon with Salmon Croquette Shallot Pure Grilled Scallions and Chive Vinaigrette."

Learn more about Marlin Kaplan

Graham Kerr

Internationally known culinary and television personality, and award-winning author.

He's the television host of Gathering Place and used to host the popular show The Galloping Gourmet.

• His focus is on serving people who want to make healthy, creative, lifestyle changes and believes that the only lasting changes are the ones that we enjoy.
• His life goal is "to help to convert habits that harm into resources that heal."
• He's also the author of Charting the Course to Wellness and has appeared in many cooking shows.

His Comments:

"One of the things we all need to learn about eating to live a better, longer life is to select foods that bring us benefits other than just filling our stomachs. In the US, we are great meat eaters, and meat in moderation is fine. But seafood is a neglected option to fill the "meat" portion of your plate."

"One of the best choices in seafood is salmon, mainly because of its omega-3 fatty acids that are truly miraculous in their beneficial effects on the body. So in addition to eating a low calorie, low saturated fat food, you eat one that brings you a true health benefit that you cannot easily get from any other food."

"Salmon [ocean-]farming has made this wonder food available, fresh, year round at a reasonable price. Its benefits are real and dramatic and the liabilities some profess to find are not proven and extremely small in relation to the benefits. So, before you choose to forgo it, do as I did and look at all the facts. I, as many others who care about your health, worry not that you will eat it, but that you won't eat enough of it."

Learn more about Graham Kerr.

Michel Richard

Considered a pioneer in creating the revolutionary French/California cuisine that is now so prevalent, Michel Richard, chef and owner of Citronelle in Washington, DC, believes the right spirits and fresh ingredients are integral parts of his menu. He dazzles the culinary world with his innovative combinations and witty presentations while always infusing his light, fresh and intelligent style with an element of texture.

Richard and Citronelle have received numerous awards and recognition including the Five-Star Fleur de Lis Award for Outstanding Restaurant (1996); nominee for James Beard's, Chef of the Year Award (1996); listing as one of the Top 20 Restaurants in the Country by Gourmet magazine (2001); invited member of the internationally acclaimed Traditions & Qualité, Les Grandes Tables du Monde (2002); and member of the prestigious Relais & Chateaux (2003). In addition, Richard has authored a cookbook and appeared on several television shows including Food Network's "Ready...Set...Cook!" and the PBS series, Cooking with Master Chefs, hosted by Julia Child.

When asked what is his favorite fish to prepare, Richard does not hesitate to say salmon. "Why? Because it's a good-looking fish. If we had a beauty contest between fish, salmon would win the crown. The color, the flavor, only a few bones to remove - I love it," says Richard. "We only serve fresh salmon and that means [ocean] farm-raised salmon is on our menu. Its consistent flavor allows me to prepare it many different ways."

Learn more about Michel Richard.

Bridget Swinney

As a mom and registered dietitian with nearly 20 years experience, Bridget packs both practical and valuable professional advice into her books. Healthy Food for Healthy Kids, a practical guide to child nutrition, offers advice on smart grocery shopping and setting up a kid-friendly kitchen. She explains how developing healthy eating habits in childhood can prevent heart disease, cancer and osteoporosis later in life.

Her book covers topics such as managing food allergies and vegetarian eating as well as dealing with food jags and food battles. In addition to the nutrition information and advice, the book is full of tasty recipes to get your kids on the right track to eating healthy.

Bridget is also author of Eating Expectantly - a book devoted to healthy eating and nutrition information for expectant mothers.

Swinney has written articles for publications such as Parenting, Parents and American Baby.

She travels widely speaking on nutrition for kids and mothers, and consults with food companies as well.

Her Comments:

"I included recipes for salmon in my books for many reasons. Besides being my family's favorite fish, salmon is a great protein source and the richest source of omega-3 fatty acids. Omega-3s are important for brain and visual development that occurs during pregnancy and the first years of life. Omega-3s have also shown promise in preventing pre-term birth and postpartum depression."

'Salmon is good for the whole family because omega-3s are good for heart and immune system health. Lifetime eating habits begin in childhood, so if you introduce healthy foods like salmon to your kids from the beginning, they will continue to eat them when they get older. Salmon, farmed or wild, is also the ultimate fast food for busy families. Cooked in the microwave with a squeeze of lime, a dash of dill and a sprinkle of garlic salt, and you can have dinner on the table in minutes!'

Rick Tramonto

Part wizardry, part science, and a whole lot of imagination describe Rick Tramonto's talent at Tru, a refined restaurant in Chicago where he is partner and executive chef.

Tramonto has injected a true sense of fun into the fine dining experience and according to Chicago Magazine's Dennis Ray Wheaton, the restaurant is a "spin off of a solid French foundation... creations dazzle with witty juxtapositions?going for the ohmigod! Surprise... those who long for a true sense of fun behind the art on their plates will adore Tru."

While Tru was being included for its third consecutive year as a AAA Five Diamond restaurant, Rick was reaping awards on his own as an innovative chef. He was named Best Chef: Midwest Region in 2002 by The James Beard Foundation, following up on a Best New Restaurant nomination from The Foundation in 2000.

Learn more about Rick Tramonto

Health Facts

Benefits of Omega-3 Fatty Acids

Omega-3 fatty acids are polyunsaturated fats that are essential for life. Omega-3s help...

Food Safety

Ocean-farmed salmon are grown under carefully controlled conditions, with constant moni...

Healthy Habits

A healthy lifestyle can do more than keep those extra pounds off - it can help save you...

Salmon: The Healthy Choice