The salmon
Choose well
Today, out of ten salmon on the market, six are farmed. The most widespread species is the Atlantic salmon (bred in Norway, Scotland, Ireland, Chile), whose meats are very tasty. The Scottish salmon it is reputed for its quality, and there are even organic salmon farms (in addition to shrimps, which are the staple food to which they owe the pink color of the meat, salmon are fed with organic food and without dyes. Usually organic salmon meat has a paler color). The Pacific salmon (Alaska), on the other hand, is less tasty and we find it mostly smoked or canned: before purchasing, read the labels carefully!
For what concern smoked salmon, always check the origin and make sure that the label bears the mention "dry salting", a guarantee of quality. If nothing is specified, most likely the salting took place in brine, a mixture of water and salt that swells the meat.
See also
Various cuts of salmon
Steak: the salmon is cut vertically, in the sense of thickness. Perfect to be cooked in a pan.
Slice: The salmon is cut horizontally, lengthwise, and then sliced into pieces of 2 or 3 cm. Always cook it with the crust, so it doesn't fall apart.
fillet steak: it is the perfect cut to do in the oven (for at least 3 people). It is also suitable for marinating and served in salads.
Entire: you can cook it in the oven or in broth, but always with the head, to better preserve the flavor.
The salmon roe they are quite salty and have a very strong flavor. Prefer unpasteurized eggs, which are much more aromatic.
Salmon is good for your health
Salmon is a fatty fish rich in omega 3, a category of essential fatty acids (especially in the case of wild salmon). It is also a source of protein, B vitamins, phosphorus and selenium.
How to cook it?
Raw, thinly sliced
Japanese style, in sashimi or sushi, or in a carpaccio strewn with red berries.
Marinated
Swedish gravlax needs to marinate for 24 to 72 hours in a mixture of salt, sugar, and vinegar before being sliced. The result is delicious!
Steamed
The very fatty salmon meat does not dry out. Do not cook it for too long: 8 minutes are enough for a slice. You can accompany it with mayonnaise.
Baked
With vegetables such as leek or fennel, cut thin.
The koulibiac, as in Russia
It is a quiche based on already cooked crumbled salmon, eggs, cabbage and buckwheat. It is a traditional Easter recipe.
Unilateral cooking
Delicious but difficult to make: you have to cook the salmon on the skin side only, without turning it.
The whole salmon
Keep the spines, tail, and head.
Smoked salmon
It is usually served on canapés, but it is also very good on scrambled eggs, in an omelette or to season fresh pasta.
The right accompaniments
- Lemon, green lemon
- Parsley
- Dill
- Chives
- Basil
- Potatoes
- Leeks
- Cucumber
- Fennel
- Red onion
- Cooking cream
