Are you looking for a dish with a refined taste to bring to the table during the Christmas holidays or an elegant dinner? The salmon it's what you need! Its unique taste and its fine meats with a delicate flavor lend themselves to being an excellent base for dishes of great effect. The salmon, fresh or smoked it is truly the ideal ingredient for those approaching the stove for the first time but also for more experienced chefs. If even in the Italian tradition there are no traditional recipes with salmon, in the kitchen it is used in many different dishes because it is easy to combine with many ingredients such as spices, vegetables, cheeses or eggs and it lends itself well to numerous cooking: boiled, steamed, in the pan, baked or grilled. Sliced or sliced salmon it is a versatile fish and easy to prepare, perfect to be transformed into a appetizing appetizer, first course or appetizing second course: Salt and pepper in this top ten recipes with salmon suggests you how to choose and cook it, to amaze your guests with a really tasty seafood dish.
The salmon it was born in fresh water and then lived in the cold seas of the North (Scotland, Norway and Canada). With his pink orange meats, soft and with a unique flavor, and for its nutritional properties it has conquered not only the most refined palates but has become the prince of fishmongers and sumptuous tables. It is considered a fatty fish not suitable for children under the age of three; nutritionally it is a fish that has an excellent level of unsaturated fatty acids, namely the famous Omega 3 and Omega 6. It is rich in vitamins A, B and D and minerals such as calcium or phosphorus. On the market, the salmon you can buy it in slices, sliced or in fillets,fresh or frozen food, in box is smoked, or dried. The price is variable and depends on the origin of the salmon, if wild or breeding. For example the red salmon, highly appreciated for cold smoking, it is ideal for the preparation of raw dishes such as sushi or the tartare or to make recipes that require one very short cooking which preserves its flavor. The silver salmon instead is the wild salmon most popular among European smokers. For its size of about 4.5 kg and for the bright and captivating color of its meats, it is in great demand by restaurateurs. The keta salmon, you can generally find it on the market at fresh fish at an affordable price. It is characterized by compact meats from the very delicate flavor which contain only 4-5% fat. They have a more varied color than that of the other species and being particularly succulent it is suitable for tartare, marinades and dishes from fast cooking as the grilled salmon or steamed. Finally, the pink salmon it is the smallest and most abundant species in Alaska, characteristic for the pink color of its tender and delicate flesh. It is quite cheap and you can easily find it in whole slices (with or without head) or fillets to use it as an ingredient in classic and simple dishes, baked, in cooking pan or grilled or to prepare the seasoning for a tasty first course of fish as the salmon pappardelle with celery and salt & pepper crumble
Regardless of the variety, if you buy the fresh salmon, Observe the skin which must be free of dents and damaged parts, covered with a moist and gelatinous patina. If whole, the eyes must be bright and never sunken. If sliced, the pulp must be firm and delicately scented with the sea, well attached to the fishbone. Watch out for the labels: these must indicate whether the fish is caught or bred, the area of origin and whether the product has been defrosted.
The smoked salmon derives from a method of storing salmon. The most appreciated is smoked with aromatic woods (juniper, rosemary, laurel). There are two methods of smoking, cold: the salmon is threaded and put in salt with a small addition of sugar and placed in wooden containers, then it is smoked for 12 hours with a temperature not higher than 20 ° C. Or when hot: the salmon is threaded and put in salt and smoked with birch wood at a temperature of 120 ° C in the first twenty minutes, then at 80 ° C for three hours, the internal temperature of the salmon must not go beyond 75 ° C. In the kitchen with the smoked salmon you can indulge yourself in preparing tasty appetizers, perfect especially for introducing Christmas or New Year's menu:give her Salmon canapes, choreographic and exquisite, alla salmon mouse to spread on simple croutons or on radicchio leaves or for appetizing fillings vol au vent; from courgette and salmon pie to the savory gourmet panettone
If you want to know all about how to cook salmon click here! But if you are looking for one recipe with salmon who knows how to amaze your guests at the table, then take a look at them Salt & Pepper recipes! A top ten of 10 recipes with salmon, easy to prepare; dishes selected for your lunches or your special dinners, tasty, refined and of great scenographic effect. It is a collection of Salt & Pepper recipes dedicated to all those who love i refined fish dishes; those who like to test themselves in the kitchen or those who love to try simple recipes that can surprise the palate, to try at least once a year!
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