Chilled salmon: features, properties and best recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

Salmon is a fish of impressive size. Certain individuals reach 1 m in length, weigh up to approximately 20 kg. Chilled salmon - the 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 fish farms has supplied the market with this valuable product, and it has ceased to be scarce. Salmon is found in the Atlantic, Arctic Ocean, in the Barents, White, B altic Seas.

Useful properties

Salmon is considered an excellent source of protein. In its own composition it has a lot of useful substances: omega fatty acids, vitamins PP, B₆, B_{12, D, phosphorus, calcium, iodine, magnesium, etc. Because of such a combination of useful substances, salmon is incredibly valuable for he alth. It allows you to normalize cholesterol levels, stimulates brain activity.}

How it affects the body

Eating salmon helps to strengthen the immune system, improves the activity of the vascular system, reduces the threat of thrombosis,the formation of thrombophlebitis is eliminated.

For the fairer sex, such a fish can be useful for the presence of vitamin B in it_{6. Its reception has a good effect on well-being during PMS, menopause, during 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. Perfectly saturates without increasing the level of glucose in the blood. The necessary fats are not converted into body fat. On the contrary, only replenish with the necessary cholesterol, promote weight loss. For this reason, nutritionists introduce this fish into a complex protein diet.

When using the described product for food during the diet, it is necessary to adhere to certain dietary norms, follow the recommendations for manufacturing. People who adhere to proper nutrition are recommended to consume it no more than 3 times a week.

Salmon is most important fresh. To save trace elements and vitamins, it is recommended to steam it, bake it in foil or fry it on an air grill. The most significant loss of all excellent properties occurs during frying.

How to choose wisely

When fresh, salmon has no flavor. Pinkish-coral color, elasticity and massiveness of the pulp testify to the quality of the product. The salmon comes chilled or frozen. Stop your choice on a chilled whole carcass than onsteaks or fillets. By choosing a whole fish, you will save yourself the doubt that it is stale, not a product that you failed to sell in a timely manner, so you divided the expired one into pieces.

Mushy pulp, whitish-dim coating on the edge of the product confirms its repeated freezing. After the next defrosting, such a fish looks like fresh. It is necessary to have information from which places the salmon came for sale, since the one that was fed not on the farm, but in the natural environment is useful.

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 sale period, storage conditions.

Compatible products

The fish of the salmon family is combined with numerous side dishes, vegetables. It is allowed to serve salmon, chilled salmon with sauce, which will give them an even richer taste. It is used to make salads with different ingredients.

Those who follow proper nutrition should take into account the calorie content. We recommend following the established product combinations. The following are faultless: broccoli, tomatoes, various greens.

Restrictions

The usefulness of chilled salmon is evidenced by the fact that among the contraindications there is only one factor - the presence of an allergy to seafood, fish. Carefully it is necessary to consume salmon bred in specialized farms. She is capablekeep harmful elements, including medicines. An overabundance of this kind of product can cause unpleasant consequences.

It is not recommended to frequently eat foods such as lightly s alted salmon or cold smoked salmon. In particular, this should be taken into account by those consumers who have complications caused by kidney disease, a tendency to increase pressure. Abuse can cause the appearance of diseases, the occurrence of edema. High s alt content is not welcome in a he althy diet.

Baked chilled salmon steak

Components:

• 450 g salmon;
• big apple;
• 150g shrimp;
• 60g sour cream;
• 60g mayonnaise;
• 80g cheese;
• 20 ml olive oil;
• 20ml lemon juice;
• half a lemon;
• ground pepper;
• s alt;
• parsley.

Cooking method:

1. Marinate the salmon fillet with chilled lemon juice, s alt and pepper. Leave the fish for about an hour. Peel the apple and sprinkle it with citric acid.
2. Grill the salmon pieces until ready on the grill. Then distribute them on a mold greased with olive oil, put an apple cut into slices on top. The next layer is shrimp meat. Pour everything with sour cream sauce, mayonnaise. Sprinkle with finely grated cheese.
3. Bake the dish in a preheated oven until an attractive crust appears.

Salmon baked in the oven

You will need:

• chilled salmon – 2 steaks;
• medium carrot 1pc;
• onion - 1 pc.;
• tomato - 1 pc.;
• bell pepper - 1 pc.;
• lemon - 1 piece;
• fresh dill;
• s alt;
• black crushed pepper.

Instruction:

1. Wash 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. Sprinkle the fish with s alt and pepper. Put in a bowl, moisten with lemon juice. Then cover with a lid or wrap in cling film. Leave it to marinate for 2 hours.
2. Cut the onion into half rings, the tomato into small pieces. Grate the carrot on a large grater. Cut the bell pepper in half, remove the seeds, cut it into thin strips. Finely chop the dill, stir the vegetables, adding a little s alt.
3. 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 on top as well. Roll the edges of the foil tightly, place on a baking sheet. Place in the oven for 20 minutes.
4. Take out the tray. Let the fish simmer for another 5 minutes in foil. Then divide it into portioned plates.