Archive
Thank you for rating this article
King of the seas - and of your table
2010-02-01 14:01
Salmon, fresh or smoked, makes the perfect starter or may be enjoyed as a main course.
HIgh in protein yet low in fat, salmon is one of the most nutritious and healthy foods you can buy. Whether wild or farmed, the fish is rich in Omega 3 as well as vitamins A and D, making it a great ally in the protection of the cardiovascular system. Salmon is also a natural source of magnesium, iron, and phosphorus and this makes it a rich yet affordable fish in a well balanced diet.
It's also one of the most versatile. A fresh cut of the fish can be served in slices, cutlets, fillets or as a carpaccio. It can be pan-seared, braised, roasted, poached, marinated or served en croute, in a terrine, or in a pie.
A young salmon, less than 3 years old, offers a rich, enticing and nutritious flesh and can be served raw, baked, smoked or marinated. In addtion, smoked salmon is a great choice for all your entrees and its unique woody flavours can illuminate any salad or aperitif.
Choosing your fish
When choosing your salmon, make sure the fish is shiny and firm, the odour close to that of a fresh sea breeze, and its eyes rounded and clear. The gills and fins should also be in perfect condition, and ideally, you should cook and eat the salmon on the day of purchase
A slice of smoked salmon should have a fine texture; its colour should be uniform from light beige to bright salmon-pink (obviously!) and don’t forget to serve it with slice of lime or lemon to reveal all its savours. It can also be added to a plate of fresh pasta or even delicately mixed into a refined stuffing.
Looking for the best salmon?
Wild salmon is always preferable to farmed, particularly the Red Labels from Scotland, Ireland and Norway for their finer flesh and more defined taste. Fresh salmon should be kept in a refrigerator at a temperature of 4°C and be packed hermetically up to 24 hours or conserved frozen at about -18°C up to a month.
Marie Douglas