Salmon and avocado: the coolest couple. But how do they get along so well together?
If you think of salmon, do you immediately think of avocado and vice versa? These two ingredients are often together and look really good. And it's not just a matter of color combination.
Avocado toast, sushi, salads, pasta, tartine or tartare. Salmon and avocado come together in many recipes, with different shapes and textures: salmon can be raw, cooked or smoked, while the avocado can be used a pieces or reduced to cream, like guacamole.
The possibilities are endless, but why do they work so well together? Let's discover theirs secret and how match them at best in recipes, to ensure that they never get tired of being together.
Salmon and avocado: what do they have in common?
This couple does not play on contrasting textures and flavors: both salmon and avocado are both fat. We already notice it at the first bite and the feeling, for the note, "oily " which follows.
Fats yes, but good fats. Let's see why.
Salmon and avocado: friends of the heart
Both the salmon and the avocado are good for our health, in particular for our health heart and of circulation in general.
The avocado helps reduce bad cholesterol levels (LDL) in the blood, increasing those of the contrary good cholesterol (HDL). This happens because it has a high content of monounsaturated fats, phytosterols is Omega 3.
Another great source of Omega 3 is salmon, the fatty fish that is the source of protein, also rich in vitamins, phosphorus is mineral salts.
How to combine salmon and avocado
Being both characterized by this fat load, it is good balance them adding other ingredients, which will go to counteract the feeling of fat we talked about before. How to do? There are some rules to keep in mind.
You definitely can't miss a acid taste, which will help to degrease and feel the mouth cleaner. It can be obtained for example through i citrus fruits fresh, such as oranges, limes and lemons, fruits such as pomegranate or the green apple, or finally with a sour cream or one yogurt.
Another idea? Use thedill, an aromatic herb with a fresh and decisive taste that goes perfectly with salmon.
Let's not forget that it is also necessary to balance the sweetness with an element sapid. Just think of the indispensable soy sauce in which they soak the Japanese uramaki made with salmon and avocado. Also the bitter taste can come into play: try using the rocket salad.
Another fundamental aspect is that of consistency: both salmon and avocado are both rather soft and creamy. It is therefore necessary to insert other ingredients crunchy, as the dried fruit (hazelnuts, pistachios, almonds and so on) or i toast of bread.
With these small rules and basic tips, you can make room for your creativity by composing pairings with the ingredients you prefer. Below, instead, four recipes with salmon and avocado to try!
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