Salmon Days

One of the most popular dishes at restaurants is salmon. People love it, seared or broiled, zinged up with lemon or herbs or both. Yet it never is that popular at grocery stores.It's rarely seen in shopping carts or checkout counters. It's strange because it's such a versatile fish to work with in the kitchen.

Salmon is a cousin of trout and whitefish, two meats that home chefs feel confident cooking.It's considered an oily fish , rich in omega-3 fatty acids and vitamin D.Indigenous peoples , especially those in the Pacific Northwest. Always look for orange or red flesh although there are some varieties that are white in color.The color comes from the fish eating shrimp krill and other tiny shellfish. Go to a fish monger for the best cuts and advice however such grocery stores as Acme and Stop & Shop have excellent seafood sections. As with any other cut, look for salmon that has a bright color and NO smell.If you're buying the entire fish, make sure there are no brown spots on its'belly. Also go in knowing your types. There are five different ones ; king,  sockeye, coho, pink and chum. King is the most expensive with a rich , buttery taste. Sockeye has a deep red color and is deliciously fatty due to the fish gorging themselves to make fuel to move. Coho is the most popular and freezes well while pink is mild in flavor and fragile, It doesn't freeze or age well, however. Chum is also referred to as dogfish and is the best candidate for smoking.Its' also harvested for its roe and breeds at only the mouth of rivers and streams.

You can also buy canned salmon. Bumblebee has one that's packed in water as does Chicken of The Sea. Both offer packs too.  These are great for making quick salmon dinners such as a lower calorie spin on salad Nicoise where it's subbed in for tuna. An easy recipe is salmon burgers, a nice change up from the usual ones. Fillets can also be used in this tasty blend of fish, Dijon mustard,panko bread crumbs and scallions Add a healthy pinch of the famed Old Bay seasoning to zing them up, and give them a crab cake vibe.  Want a really quick and yummy salmon dish? Then try the fish in a crunchy croquette.  Egg is used for binding while celery is added for crunch and color along with green onion and dill. They're then rolled into balls , flattened and fried in oil. The fillets are also good grilled, They can be simply marinated with some oil, a squirt of lemon and seasoning. Soy sauce along with ginger and scallions makes another good marinade .Like any other fish , it can also be baked. Try it with butter and white wine, zested up with tarragon or Italian style  with crushed tomatoes,oregano and garlic, Serve with a side of buttered spaghetti or with green beans.

Home chefs should be embracing salmon.It's a versatile fish that can be coned, baked, roasted and grilled in a variety of ways.Don't bother with the restaurants. Make it on your own.

The Delights Of Salmon

Here the scoop not only is salmon good for you,it's also one of the most flavorful meats.It's also the most versatile.You can grill it,bake it or broil it.Even canned salmon is versatile and a healthy meal choice.It too can be turned into a variety of different salads and even dips.Because it's light, it's the perfect meat for these warm late Spring days. Salmon has a tremendous amount of benefits.One is that it is chocked with an unusually high amount of Omega 3 proteins, in fact more than any other fish. The protein is excellent for lowering cholesterol as well as strengthening cells.It can also help the body fight off such cancers as colon, breast and prostrate.It even decreases the risk of bolo related cancers such as Hodkins lymphoma.Incorporating salmon into your daily diet can also make you happier.Studies have shown that people who have a salmon rich diet do not suffer from depression along with having a decreased risk of hostility.It's also good for joints, reinforcing cartilage.Another benefit is that eating the fish two times a week can significantly cut down on the onset of macular degeneration ,a condition in which the retinas dry up. Salmon is also a flavorful fish on it's own. Unlike tuna, which has the best flavor when it's packed in oil, salmons,strong, almost earthy flavor stands up. However it works wells with such a variety of herbs,spices and sauces, more so than any other fish. There are several different types to choose from.The first choice is wild or farmed?Which is the better and healthier choice? Many chefs and nutritionists will tell you to buy wild.Farmed salmon is no different than chicken , beef or pork that have been raised in pens.They can get lice from each other, thanks to rampant over crowding and then treated with antibiotics which humans can later ingest.Salmon farmers and Congress are in talks about improving conditions, making the penned area more in the free range tradition. There are also different types.King or Chinook salmon have a rich flavor and firm flesh.This is excellent smoked but can be cooked another way as well.For more flavor and color consider there'd or sockeye kind,This makes the best sushi,because of these two attributes and works well with other strong flavors ,Coho or silver salmons the most used, especially in restaurants.It's a light orange in hue and has a mild flavor.It's basically what 's in cans and works great in light dishes such as salads.There is also the pink or bumpy and dog.The pink is an excellent source of protein yet it and chum or dog are ignored or dismissed by salmon snobs?The last is prized in Europe and is versatile in a number of dishes. If you want a dish that is both healthy and flavorful, consider salmon. it is perfect in a salad of summer vegetables or grilled with lemon. not only thAt but you'll be delivering a healthy dose of benefits to every part of your body. Enjoy salmon in any form,It really is a true treat.