You might not know it, but Pacific salmon comes in five varieties.
The almighty king is the most prized, most delicious and most expensive, running more than $20 a pound here in Durango. Sockeye is similar, but it has a deeper red hue and is less fatty and thus is not as costly.
Coho is paler in color and in flavor (if you ask me), but its mildness makes it an easy dish to prepare quickly. Pair with salad and summer vegetables, and voila, dinner is on.
The other two, chum and pink are usually sold canned.
