Salmon are the queen of fish, many people say, but they have no idea what a warrior they are. Plenty of recipes, ideas and stories to know before eating them.
Why is salmon meat dry?
No wonder that the salmon sometimes dry to lean flesh, as it is one of the most nutritious fish. They travel thousands of kilometres between their birthplace and home, as the two are very far apart. They are born in freshwater, in rivers, then swim to the sea or ocean, sometimes returning. Often moving against the current, it is extremely muscular, with little fat remaining. Some people eat it for this very reason, while others miss the very juices. There is a solution for both. Its flesh contains most of the omega-3 fatty acids that nourish our eyes, skin, hair, nails, keep our stomachs healthy and most of the vitamins are absorbed in the intestinal tract during digestion.
Should it be smoked, grilled or raw?
Salmon is useful not only raw, but also when suddenly baked, steamed or even fumigation is. Raw salmon slices lying on the nigiri are the most spectacular, but it is best eaten only in a trusted place or chilled. In summer it is more practical to with smoked salmon to garnish your party snacks, your salad and when you eat fish fried. Fish should be grilled or grilled over high heat, but always keep the inside of the fish rosé. That way it stays juicy and tastes even better, not dry, but cooked and fried. Creamy pasta and quick-fried Neapolitan pizzas are a big hit with guests, but you can also make them quickly and easily at home. It's recommended to include salmon in your diet twice a week, which is a little more expensive but rewarding for your immunity. Regular consumption is highly recommended for elderly people and pregnant women.
The best place for salmon
There would surely be a big debate about what is the best in the salmon meat. Based on my little poll, Wellington salmon would be the least resistant. Garlic spinach ragout underneath, some cheese on top and baked in a crispy pasta batter. It doesn't dry out, it's very impressive and the salmon's flavour, flesh and taste can be enjoyed as a whole as it stays intact. There are many legends surrounding how the Wellington method came about. Perhaps the most plausible is that the Duke of Wellesley's chef first prepared it in Wellington after a battle to celebrate his victory. After that, it remained their victory dish, but the chef fibbed a little. The recipe was already in an earlier recipe book, but it was called something else. “Filet de bœuf en croűte” (sirloin in a crust) - that's how you find it, even in encyclopaedias. After that, it was just a matter of varying it with fish, game, vegetables and sauce, the method remaining the same.
Did you know? When frying salmon, it's best to fry it skin side down in a mixture of butter and olive oil. You don't need to flip the fish when frying, just use a tablespoon to drizzle the hot butter over the fish to keep the inside of the salmon crispy and juicy.#
