Tag: salmon

Recipe Strozzapreti salmon, pumpkin flowers and anchovy – Italian Cuisine

Recipe Strozzapreti salmon, pumpkin flowers and anchovy


  • 500 g salmon fillet without skin
  • 320 g strozzapreti
  • 150 g vegetable broth
  • 12 pumpkin flowers
  • 2 fillets of anchovy in oil
  • grated pecorino cheese
  • laurel
  • salt
  • toasted hazelnuts
  • salmon eggs
  • extra virgin olive oil

For the recipe of salmon strozzapreti, courgette flowers and anchovy, check that there are no bones in the salmon fillet, then steam it, for a maximum of 6-7 minutes.
Chop up a bay leaf, remove the central coast, then whisk it together with the anchovy fillets, 2 tablespoons of grated pecorino cheese, the vegetable stock and a couple of tablespoons of oil, until you get an emulsion.
Boil the strozzapreti in salted boiling water, drain them al dente and sauté in a pan with the chopped salmon, the cleaned and chopped pumpkin flowers and the emulsion. Spread the strozzapreti on the plates and complete each with a teaspoon of salmon roe and 5-6 coarsely chopped hazelnuts.

Fresh salmon in 10 recipes – Italian Cuisine

Fresh salmon in 10 recipes


Scallops, stuffed salmon, foam and much more. Here is a selection of dishes to love salmon and … dare a menu

Good grilled, baked, steamed and even raw. When it comes to fresh salmon, there are many ideas and a high rate of gluttony. Delicate meats, softness and simplicity in the preparations: the salmon is a fish that also appeals to those who make the difficult with other fish products since its slices are almost without thorns and has a balanced taste that also appeals to those who do not like strong flavors. The recent sushi mania then, did nothing but increase its gastronomic value. After appreciating it on small nighiri, uramaki on the edge of the foodporn and reading tartare, we never abandoned it. But it is good, very good indeed, even Italian. Before discovering the perfect recipes to enhance it and cook it at its best, let's review some rules.

Where it comes from

The salmon we consume generally comes from the northern seas and the rivers that flow into it. To make sure you buy a good product, check that it is traced, ask if it is a fresh or defrosted, farmed or wild product.

How to choose fresh salmon

If bred, the salmon has a uniform color and soft flesh, a little fatter and therefore more tasty than the wild one. The best specimens are those bred extensively, in conditions that simulate natural ones and in full respect of the environment. Most of the farmed salmon sold in Italy comes from Norway, at the forefront of sustainable farming systems. To check its freshness, check that the skin is free of dents and damaged parts and covered with a damp and gelatinous patina. The eyes must be bright, the flesh well attached to the bone.

Eye to the raw

Anyone wishing to eat it raw must know that the bred Norwegian salmon is the only one that can be eaten raw and not cut down. In all other cases it should instead be brought to very low temperatures, to eliminate the risk of food contamination.

In the gallery above, 10 perfect recipes to taste fresh salmon.

Does salmon make you fat? Tips and calories – Italian Cuisine


The differences between fresh and smoked salmon and how much to eat if you are following a low calorie diet

Let's start with a certain news: go toall you can eat and ordering different dishes based on rice, salmon, sauces and fritters cannot be a light move. Rather. You will be amazed to count the calories taken on one of the many evenings of Japanese inspiration that you have granted yourself by ordering without hesitation from the generous menu (as detailed in the article below).

But what happens when we only talk about salmon? To understand if it can be considered a light food or not it is necessary to make some premises. The most important is that raw salmon and smoked salmon have different values ​​and calories. This happens because the parts chosen to smoke the salmon are the leanest and most valuable.

Smoked salmon

Let's start with the lightest of the family. For the smoking, the leanest parts of this fish are selected and they bring about 150 kcal per 100 g when it worked like this. To report the nutritional proportions: 25% protein, 4.5% fat. The real nutritional risk related to the consumption of smoked salmon is related tohigh sodium concentration. Before being smoked, the fillets are put in salt and absorb it in large quantities. If we are following a diet and aim at draining results, then, we must take this critical aspect into consideration, which is instead absent in fresh fish.

Fresh salmon

As mentioned above, in this case the fish appears in its most natural form and the processing is limited to a cold treatment to avoid the proliferation of parasites. Here the reference values ​​become: 190 kcal per 10 grams of which 19% protein and 12% fat. These indications are obviously different from fish to fish, but they help us to have a general idea about this product.

Good fats

Salmon is a very fat fish and yet its fats are often considered good. But what does it mean? In detail, the defined good fats belong to the polyunsaturated category and they are also essential sayings. Our body is unable to synthesize them and this is what differentiates them from the dangerous category of saturated fats (contained in red meat, but also in butter).

In conclusion

As we saw in the previous paragraphs, salmon contains more calories than other foods suggested by diets (such as beef fillet), but it has nutritional characteristics so interesting as to make it suitable as white meat. The greater presence of omega3 and the absence of sodium also make it more appropriate to use fresh salmon, although more caloric than smoked salmon. To avoid nullifying its properties and controlling the nutritional aspect of this food, we recommend cook it grilled or steamed by simply seasoning with a splash of lemon.

Proudly powered by WordPress