The most valuable breed of fish is salmon, just pink salmon and belongs to the representatives of this species. The fish got its name for the hump that protrudes above the spine, immediately behind the head. Despite the not very attractive appearance, pink salmon has a second name - pink salmon. But one can argue with this opinion, because pink salmon has the property to change its color. And it’s not strange when a fish gets from fresh water to the sea and back, the color tends to change a little. This type of fish is migrant, first they live in the river, then they move to the sea, and then spawning returns to the fresh river again. The life span of pink salmon is approximately 3 years. The benefits and harms of pink salmon are important.
Properties and composition of pink salmon fish
Like any product that is eaten, pink salmon also brings both benefits and harm to the body. Pink salmon is rich in vitamins, minerals, it is famous for its high protein content and actual lack of fat. An ideal product for those who want to lose weight, is not it?
In addition to all the beneficial properties inherent in each fish, pink salmon is also distinguished by the presence of rare vitamins PP, phosphorus, sulfur, a huge amount of iodine, chromium, cobalt. It is hard to imagine that in such a familiar product there are so many useful trace elements. Pink salmon is famous for the presence of unsaturated fats, which are beneficial for the body, especially the female. Even canned pink salmon retains its beneficial properties.
Calorie Pink Salmon
The number of nutrients in pink salmon rolls over. It does not matter if it is stewed, baked, fried or steamed - the satiety and benefits of the fish are undeniable. And for those who are losing weight, this is a real savior, which will saturate 100% and at the same time, only 140 calories fall per 100 grams of fish. But, despite this, a high amount of protein in fish, and this is slightly more than 60%, allows you to quickly and for long get enough. You can cook pink salmon fillet as a dietary option by simply extinguishing it. The fish is digested for a long time, so if you eat pink salmon for dinner, you won’t want to eat before bedtime for sure. And most importantly, even a large portion of fish will not leave fat on the sides and waist, the main thing, of course, is not to overeat until unconsciousness. Low calorie and canned pink salmon.
The benefits and harms of pink salmon
If we analyze the chemical composition of pink salmon, we can conclude that it is useful primarily for the health of the skin, mucous membranes of the body, digestive system and central nervous system. Doctors recommend adding pink salmon dishes to those who have reduced immunity and overall body tone, because it is this fish that contains almost the entire table of Mendeleev’s chemical elements. More precisely, exactly what the human body needs. And if the use of fish is obvious for losing weight, then other important properties should be described in more detail. The antioxidants in the composition help control and normalize blood sugar levels. Of course, their content in pink salmon is not so great, but they still exist and perform a very important function, in addition to controlling sugar, acids provide rejuvenation, this is a real source of youth. The amazing benefits of pink salmon and the harm that is virtually absent are what make this fish ideal.
Be sure to mention the phosphorus, which is present in pink salmon as phosphoric acid, and its task is the formation of enzymes that regulate and accelerate chemical reactions in cells. Due to this, metabolism is accelerated, which is very important for the proper functioning of the body. The second phosphorus compound is phosphate salts, which are involved in the construction of skeleton tissues.
Pink salmon is an indispensable product on the menu for those suffering from thyroid diseases. This is because fish contains a large amount of honey. It is impossible not to mention that pink salmon is an indispensable product for the full functioning of the circulatory system of the brain itself. This is due to the fact that the cells are saturated with pyridoxine, and it is known to improve the metabolism in brain cells. Due to this, efficiency increases, not only memory but also mood improves. Pyridoxine helps sugar to be evenly distributed throughout the body, due to which the work of the nervous system is getting better. Therefore, pink salmon is the number one product during sessions, exams and difficult situations. The maximum benefit and harm of pink salmon, which is minimal, attract nutritionists.
Harm and contraindications
You can often hear that pink salmon has absolutely no contraindications, with the exception of individual intolerance. On the one hand, this is true, but on the other hand, doctors still recommend using pink salmon with caution for those who have peptic ulcer diseases of the gastrointestinal tract, chronic liver pathologies. It is not recommended to eat a lot of fish for those who are individually intolerant of phosphorus and iodine. Do not forget that fish can both have a beneficial effect on the body and harm. In order for pink salmon to retain the maximum number of useful elements, you need to learn how to cook it correctly. Which recipes are the most popular?
Homemade Salted Pink Salmon
The best option to preserve all the beneficial properties of the fish is to salt it at home. The recipe for salting pink salmon is quite simple and even novice cooks can do it.
- To begin with, you should clean the pink salmon from the scales and gut it. You should get rid of everything except meat.
- Next, you need to process the fish with salt both inside and outside.
- Do not forget to wrap pink salmon in a cotton towel slightly damp. You need to twist the fish with a napkin very tightly so that it is completely wrapped, without open spaces. After the napkin, you need to wrap pink salmon with a towel and place it in a bag, which again is wrapped in paper.
- Now, finally, you can send fish to the refrigerator and say goodbye to it for three weeks.
And after the appointed time, you can enjoy the taste of freshly salted pink salmon, which has retained its useful properties by almost 100%. I liked this recipe for the hostesses in that it can be modified as you like, adding various spices, and experimenting with taste.
Pink salmon in the microwave
How to cook pink salmon fillet? The simplest and fastest recipe that saves housewives in critical situations. After the fish is cut and prepared, you should cut it into pieces, pepper them, salt and you can proceed with further cooking:
- Cut the tomato and onion into rings and lay on top of each piece of fish.
- On top you need to put mayonnaise and add grated cheese.
- We send the fish to the microwave for 20 minutes, and you can serve it to the table.
Here is a recipe that doesn’t take more than 20 minutes to cook, will be a real find for those who always have no time.
Wet salmon caviar of pink salmon
And if the classic recipe for salting pink salmon is simple and clear, then with pink salmon caviar, things are somewhat different. The recipe is also easy to execute, but has a slightly different technique. For a standard recipe, you need 250 grams of pink salmon caviar, 250 grams of water, a tablespoon of salt and a teaspoon of sugar. So, how to cook pink salmon caviar at home?
- Caviar needs to be separated from the film, washed and dried, at this time you can put water on fire.
- When the water boils, salt and sugar should be dissolved in it.
- The brine must be filtered through a sieve, if one is not available, you can use the most ordinary gauze.
- The brine should cool, and only after that can caviar be sent to it.
- Caviar should be infused in brine for two hours, no less.
- It is important not to injure the eggs and drain the brine through a sieve or gauze.
Now caviar can be transferred to containers and treat guests.
Baked Pink Salmon
For a classic recipe for baked pink salmon, you will need one and a half kilograms of fish, 100 grams of butter, one onion, a tablespoon of lemon juice, a teaspoon of wine vinegar, mayonnaise, spinach, parsley, salt, pepper - all to taste. Fish is prepared as follows:
- Peel, gut and chop pink salmon, rinse and dry.
- Make several transverse cuts that should be a few centimeters apart.
- Cut the onion rings, butter into thin strips and stick the butter into the cuts. If something remains, you can not throw it away, but put it in the abdomen, and onions go there too.
- Finely chop the greens, add vinegar, mayonnaise, lemon juice and beat with a blender. It will be a sauce that needs to be coated with pink salmon.
- Wrap the fish in foil and put it on a baking sheet, send the pink salmon to the oven, preheated to 200 degrees.
Fish is baked for about half an hour, and served whole, decorated with slices of lemon.