Salmon is a fish of impressive size. Certain individuals reach 1 m in length, weigh up to about 20 kg. Chilled salmon - fish is incredibly appetizing and nutritious due to the rich composition of nutrients. 20 years ago, salmon was revered. It was an expensive, rare fish. But breeding in fisheries provided the market with this valuable product, and it ceased to be scarce. Salmon are found in the Atlantic, Arctic Ocean, in the Barents, White, Baltic Seas.
Beneficial features
Salmon is considered an excellent source of protein. In its composition, it has a lot of useful substances: omega fatty acids, vitamins PP, B 6 , B 12 , D, phosphorus, calcium, iodine, magnesium, etc. Because of this combination of useful substances, salmon is incredibly valuable for health. It allows you to normalize cholesterol, stimulates brain activity.
How does it affect the body
The use of salmon in food helps to strengthen immunity, improves the activity of the vascular system, reduces the risk of thrombosis, eliminates the formation of thrombophlebitis.
For the fairer sex, such a fish can be useful by the presence of vitamin B 6 in it. Its use has a good effect on the well-being of PMS, menopause, and pregnancy. Long-term studies prove that it has a beneficial effect on the rejuvenation of the body.
Chilled salmon is used in numerous diets, because it is rich in protein and does not contain carbohydrates. It perfectly saturates without increasing the level of glucose in the blood. Necessary fats are not converted to body fat. On the contrary, they only replenish with necessary cholesterol, contribute to weight loss. For this reason, nutritionists introduce this fish into a complex of protein diets.
When using the described product in food during the diet, it is necessary to adhere to certain dietary standards, be guided by the recommendations for manufacturing. People who eat proper nutrition are advised to consume it no more than 3 times a week.
The most significant salmon is fresh. To save trace elements, vitamins, it is recommended to steam it, bake in foil or fry on an air grill. The most significant loss of all excellent properties occurs during frying.
How to choose wisely
Fresh salmon does not have a flavor. The pinkish-coral color, elasticity and massiveness of the pulp testify to the quality of the product. Chilled or frozen salmon arrives on sale. Stop your choice is on a chilled whole carcass than on steaks or fillets. Choosing a whole fish, you will save yourself from hesitation that it is stale, it is not a product that you were not able to sell in a timely manner, so you divided the expired into pieces.
The gruel-like flesh, whitish-dull coating on the edge of the product confirm its repeated freezing. After the next defrosting, such a fish looks like fresh. It is necessary to have information from which places salmon arrived for sale, because it is useful that it was fed not on the farm, but in the natural environment.
Storage rules
Chilled salmon is in the freezer for 2 days. Vacuum-packed fish products must not be stored at room temperature. Carefully study the period of sale, storage conditions.
Compatible Products
Salmon family fish is combined with numerous side dishes, vegetables. It is allowed to serve sauce to salmon chilled with salmon, which will give them an even more intense taste. It is used for the manufacture of salads with different components.
Those who follow proper nutrition should take into account calories. We recommend following established product combinations. Perfect are the following: broccoli, tomatoes, various greens.
Limitations
The usefulness of chilled salmon is evidenced by the fact that among the contraindications there is only a din factor - the presence of allergies to seafood, fish. It is prudent to consume salmon bred in specialized farms. It is capable of preserving harmful elements, including medicines. An overabundance of such products can cause unpleasant consequences.
It is not recommended to often use foods such as slightly salted or cold smoked salmon. In particular, it is worth considering those consumers who have complications caused by kidney disease, a tendency to increase pressure. Overuse can cause diseases, edema. A high salt content is not encouraged by a healthy diet.
Chilled Salmon Steak Chilled
Components:
- 450 g of salmon;
- large apple;
- 150 g of shrimp;
- 60 g of sour cream;
- 60 g mayonnaise;
- 80 g of cheese;
- 20 ml of olive oil;
- 20 ml of lemon juice;
- half a lemon;
- ground pepper;
- salt;
- parsley.
Cooking Method:
- Marinate the salmon fillet with chilled lemon juice, salt and pepper. Leave the fish for about an hour. Peel the apple and sprinkle it with citric acid.
- Fry the salmon slices until grilled. Then distribute them on a form greased with olive oil, lay on top an apple cut into slices. The next layer is shrimp meat. Pour all the sauce with sour cream, mayonnaise. Sprinkle with finely grated cheese.
- Bake the dish in a preheated oven until an attractive crust appears.
Oven baked salmon
You will need:
- chilled salmon - 2 steaks;
- carrots average 1 pc.;
- onions - 1 pc.;
- tomato - 1 pc.;
- Bulgarian pepper - 1 pc.;
- lemon - 1 pc.;
- fresh dill;
- salt;
- black chopped pepper.
Instruction:
- Wash the salmon steaks. If they are thicker than 4 cm, then cut them in half. This is quite simple to do if you cut the fish between the vertebrae. Spread the fish with salt and pepper. Place in a bowl, moisten with lemon juice. Then cover or wrap in cling film. Leave it to marinate for 2 hours.
- Cut the onion into half rings, tomato into small pieces. Grate the carrots on a large grater. Bulgarian pepper cut in half, remove the seeds, cut it into thin strips. Finely chop the dill, stir the vegetables, slightly salted.
- Preheat the oven to 180-200 degrees. Wrap each steak in a piece of foil, laying it on a layer of vegetables, and then laying them also on top. Fold the edges of the foil tightly, place on a baking sheet. Clean in the oven for 20 minutes.
- Remove the pan. Let the fish stand for another 5 minutes in foil. Then lay it out on the serving plates.