If you read this column on a regular basis, then you are aware of this writer’s love of salmon. I love salmon first and foremost because of the taste. Some say: “Salmon is fishy.” Well, salmon is fish, after all. But for me, the point is arguable. My sense is that salmon offers a distinctively rich and buttery flavor that I have been unable to replicate in other foods — fish, fowl, or anything else. Again, to me, salmon does not impart a “fishy” taste in the way that some species can. Think mackerel, blue fish, red fish, amberjack, and five or so fresh-water fish that feature strong, often off-putting flavor profiles that seem to coalesce in the term “fishy.”
Walt’s new preparation for its salmon entree
Which brings me to a new preparation of salmon at Walt’s Hitching Post. This entrée entry is not new, in the sense that salmon has been on Walt’s menu from the very first days, according to Donny Arnsperger, GM and co-owner of Walt’s, along with Bronson Tribbi. “We’ve always had the salmon, along with great steaks and our barbecued offerings. Salmon is a winner, and we like to change it up to satisfy our patrons who come here a lot and like the change of pace that a new treatment offers,” he said. This presentation features a generous pan-roasted filet of salmon that is served over field-fresh asparagus with a white truffle and lemon beurre blanc sauce. While yours truly has not had the pleasure of tasting Walt’s new salmon entrée, I look forward to trying it soon, because I know it will be great tasting and good for me as well. At Walt’s, the chef does an amazing job with the pan roasting process, so that the filet retains its moisture while providing the chew that is perfect for this delicious pescatarian choice.
Whether you like salmon or you don’t, there are good reasons beyond flavor to eat this wonderful and abundant treasure that plies Neptune’s domain as well as cold-water inland maritime channels spilling into the sea. Salmon is one of the most nutritious foods in the world, according to Healthline, an online source for medical information and health outcomes through diet. Salmon happens to be a fatty fish, which delivers more nutrient content than fish species that are less fatty. Salmon is available in both wild-caught and farm-raised varieties, which makes the species more sustainable than otherwise would be the case. The nutritional profiles of the two types differ slightly, wild-caught being higher in protein, while farmed salmon delivers more healthy fat and higher calories, according to USDA research.
Regardless, both types of salmon are sources for nutrients important to human health. These include phosphorus, the B vitamins, selenium, and omega-3 fatty acids. Phosphorus is a mineral essential to human health, and salmon likely is the very best natural source of it in the foods we eat. It’s a mineral that works with calcium to maintain healthy teeth and bones. It helps keep the pH balance in human blood, and phosphorus works in every one of the trillions of cells in your body to help muscles and nerves do their jobs. And lastly, it helps turn fat, carbs, and protein into energy the body uses to do work. In short, you need it, and salmon provides it in abundance.
Salmon is rich in vitamin B12, which is key in the production of red blood cells and assists in regulating the central nervous system. Salmon is rich in selenium, which is a nutrient involved in DNA synthesis, thyroid hormone metabolism, and reproductive health maintenance, according to the National Institutes of Health (NIH). Lastly, salmon is a leading source of omega-3 fatty acids. Omega-3s are healthy fats that favorably influence the heart, decrease inflammation in the body and support brain function and health, according to NIH researchers. So, do yourself a favor — order the salmon entrée at Walt’s.
The original steak bites package from Walt’s Hitching Post, now on convenience store shelves in this area
Recently we at Dining Out reported on a retail effort that Walt’s undertook with beef jerky called Ari Jerkowitz Original Steak Bites. “That’s going really well, and we are selling our beef jerky on the web and through Amazon, so that means our distribution is worldwide,” Arnsperger said.
“There are so many people to thank but there are a couple I want to mention. One is Alan Greenberg, owner of Topicz, a distribution company based in Cincinnati. His distribution network covers five states, including Indiana, Kentucky, and Ohio. The other is Sam Baron, who operates Shop the King, an online e-commerce site. Go to that site, and you will find the Ari Jerkowitz product under snacks,” Arnsperger stated.
A beautifully seared steak from Walt’s offering of fine steaks
Alan Greenberg had this to say: “We purchase it (the product) and warehouse it, and distribute it to our customers.” Those customers include independent convenience stores, liquor stores, hospital gift shops, gas stations, truck stops, and the like. “The product is excellent, and we love partnering with local companies to boost the local community,” Greenberg concluded.
See you at Walt’s Hitching Post!
