Salmon is an exceptional fish and source of protein. Its unctuous oily flakes of omega-3 goodness make it a favorite, even for picky fish eaters. Farmed, fished, frozen and wild salmon comes to us in many ways. To keep it simple think Atlantic — farmed and Pacific — wild.
When selecting salmon look for a salmon with a bright pink color, it should smell like the ocean (not too fishy). A salmon with mushy flesh should be avoided.
After buying fresh salmon consume it as soon as possible, as it can only be kept up to 48 hours in the refrigerator. When freezing, it can be kept for three months.
If you have any cooked salmon left-overs, flake it into a salad or put it on a sandwich.
Try diversifying your burritos and quesadillas by replacing the meat with some oven-baked salmon. Add some lime juice, chilies and chopped cilantro for a punch of extra flavor.
Salmon gets its pink colors from eating carotenoids, these carotenoids are part of its diet in the form of shrimp or other crustaceans it eats.
From poaching to grilling, almost any cooking technique can be applied to a salmon due to its high oil content.
When preparing salmon don’t season it too heavily.
Always check your fish for bones, do this by rubbing your hand against the grain. The bones are usually located through the length of the fish.
When grilling a salmon in the pan or on the grill leave the skin on even if you don’t like to eat it. It will form a safety layer between the fish and the searing heat. Start cooking it with the skin-side down and turn it after half of the flesh becomes cooked.
Salmon can help in the treatment against osteoarthritis and other inflammatory joint conditions.
Eating salmon regularly can reduce the risk and incidence of depression, hostility in young adults and cognitive decline in the elderly.
Salmon is a good of source of vitamin D.
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