This fish is just a holiday! Joy for the eyes, taste buds and the whole body! Do not be afraid of her, neither big nor small, nor thin, nor chubby. Salmon is good for everyone, you just need to know how to cook it.
In this article, we will get acquainted in detail with this representative of salmon and for a snack we will learn several recipes ...
Salmon. We will be familiar
By its very nature and origin, salmon is salmon, or rather, Atlantic salmon. Salmon "walks" in the most brilliant scales, its back sparkles with blue silver, which gently and smoothly turns white on the abdomen, without stripes, spots, etc.
Salmon is a rather large fish, in length it grows to one and a half meters, and can weigh thirty-five and forty kilograms. The head of a salmon is large, elongated (like the whole body), like a torpedo. Good, clean, fresh salmon does not have a pronounced fish smell. The main food for salmon is small fish and crustaceans. She spawns in early autumn, in rivers. There, she practically stops eating and lays six to twenty six thousand eggs. The life expectancy of salmon is about nine years.
Where does salmon live
There is salmon that likes to live in the seas and oceans, and there is its lake form.
This fish prefers the Atlantic and Arctic oceans. As for the seas, most often it is the Barents, Baltic and White Sea. Suitable housing for salmon is provided by Onega, Ladoga and Lake Imandra. More recently, salmon felt quite comfortable in many rivers of Europe, but with the deterioration of the environment, it almost completely left these places.
Norwegian salmon is very well known to consumers, where it is bred artificially. But this fame is far from good, because the quality of meat, its composition and nutritional characteristics are significantly inferior to the commercial counterpart.
What is salmon good for?
Most importantly, the well-known beneficial quality of fish, and especially red fish, is the protein in its meat. One hundred grams of salmon can give you half the daily protein.
The composition of its meat in large quantities contains phosphorus, iodine, calcium, potassium, sodium, magnesium, zinc, fluorine. Of course, one cannot fail to mention the nowadays popular omega-3 acid, which has become a food panacea for the prevention of cardiovascular diseases. A, B, D, C, PP, H - this is a list of vitamins contained in salmon meat, which enhance its benefits to the human body.
Nutritionists advise the use of fish in relation to meat - 2: 1, this is at least. And if in most receptions salmon will stand on your table, then you will be “threatened” with strengthening immunity, improving blood circulation, as well as the work of the stomach, intestines and the state of the nervous system. Even getting rid of the danger of earning yourself thrombophlebitis promises you regular consumption of salmon.
One hundred grams of meat of this fish contains twenty grams of protein, eight grams of fat. The calorie content of salmon, depending on the individual and the cooking method, ranges from one hundred and forty to two hundred and thirty kilocalories.
Who can’t eat salmon
Salmon is a fairly versatile and dietary product. There are just a couple of precautions to consider. Like any fish, salmon can cause an allergic reaction, so it's best to check yourself in advance.
For people suffering from hypertension, having excess weight, it is undesirable to often use highly salted salmon and fried in oil. But this relates more to the method of preparation than to the fish itself. Useful and noble salmon is not at all to blame for the fact that you sent it to a frying pan, half filled with boiling oil, and even flavored it with mayonnaise. The calorie content of salmon in this case is quite difficult to calculate, but its harm to your weight and blood vessels is obvious.
Ways to cook salmon
It is best to cook salmon for a couple or bake in the oven (in foil). Thus, most of its useful substances will be preserved, the taste of meat itself will be revealed to the maximum, and the calorie content of salmon prepared by these methods will be minimal.
Another salmon is fried on charcoal, which in principle is also not bad. Boiled in water or soup is a pretty good option. Tasty and healthy slightly salted or slightly smoked salmon meat.
But the usual frying of salmon in a pan, firstly, impoverishes its taste - the meat becomes dry and almost tasteless, secondly, it kills most of the nutrients and, thirdly, significantly increases the calorie content of the product, making it very harmful. Calorie fried salmon has more than two hundred kilocalories per hundred grams.
Consider a few correct salmon recipes.
Ear of salmon, calories
You can cook more expensive and high-calorie salmon ear, or you can choose an economy recipe. Both options are very tasty and healthy.
For a more saturated and satisfying dish, take salmon belly, onions, carrots, pearl barley, potatoes and greens.
The fish is well washed, poured with cold water, allowed to boil strongly, send the onion head to it and reduce the fire. So she will languish for about twenty minutes, then add cereals, carrots (you can crumble it as you like), and another ten minutes later - potatoes. When the potatoes are boiled, remove the soup from the fire, add herbs and spices, taking onions before this. It turns out a very satisfying and fragrant ear of salmon, the calorie content of which will be seventy-two kilocalories per hundred grams.
For a more economical option, take the head of salmon, from the previous "remove" the cereal, and get a very light ear, with a calorie content of about 50 kcal. It is important to rinse your head well before cooking, remove your eyes and gills.
Cook salmon
Salmon can be cooked in water with whole carcass or portioned slices. After washing, it is poured with cold water, brought to a boil and, reducing the heat, cook for twenty to thirty minutes, removing the foam. Calorie boiled salmon has one hundred seventy - one hundred ninety kilocalories per hundred grams.
Calorie salmon for a couple is about the same, but, like most dishes prepared in this way, is more useful, since it retains its best properties and composition almost unchanged with respect to the natural raw state.
Bake salmon
It is best to bake salmon in the oven in foil, so the fish will not dry.
One of the simplest recipes is salmon with tomatoes and cheese.
Take salmon steaks, slightly salted, watered with lemon juice. Then they are placed in "boats" of two layers of foil greased with vegetable oil. Dill, tomatoes, sliced in circles and grated cheese are placed on top. The edges of the foil are tightly closed and put in the oven, heated to 200 degrees, for half an hour. A few minutes before cooking, the foil is opened to give the cheese a little toast. The calorie content of salmon in the oven is about one hundred eighty kilocalories per hundred grams.
On coals, salmon cooks even easier and faster. It is very convenient to use the grill. Salmon steaks are enough to slightly salt, pepper, there is not even a need to remove the scales. It is important that the coals burn well, and the heat is not very strong, otherwise the fish will dry quickly. Having laid the steaks on the grill, they are sent to the brazier, turned over two or three times, more in order to trace the degree of roasting. Such a salmon will be ready in about fifteen minutes. Cooking on charcoal, provided that you will not use additional sauces and fry the fish strongly, makes salmon a very low-calorie product, because its fat is heated and drains into the barbecue.