Useful properties and calorie content of salmon

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This fish is just a holiday! A joy for the eyes, taste buds and the whole body! You should not be afraid of her either big or small, neither thin nor chubby. Salmon is good for everyone, you just need to know how to cook it properly.

In this article, we will get to know this representative of salmon in detail and learn several recipes for a snack…

Salmon. Let's get acquainted

In essence and origin, salmon is salmon, or rather it will be said - Atlantic salmon. Salmon "walks" in the most brilliant scales, its back sparkles with blue silver, which gently and smoothly turns into white on the abdomen, without stripes, spots, etc.

Salmon is a rather large fish, it grows up to one and a half meters in length, and can weigh thirty-five and forty kilograms. The head of the salmon is large, elongated (like the whole body), like a torpedo. Good, clean, fresh salmon does not have a pronounced fishy smell. The main food for salmon is small fish and crustaceans. She is spawningin early autumn, in the rivers. There, she practically stops eating and lays from six to twenty-six thousand eggs. The lifespan of salmon is about nine years.

Where the salmon lives

There is a salmon that likes to live in the seas and oceans, and there is also its lake "form".

This fish prefers the Atlantic and Arctic oceans. As for the seas, most often these are the Barents, B altic and White Seas. A suitable dwelling 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 has 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 useful salmon

Most importantly, the well-known useful quality of fish, and especially red fish - the protein in its meat. One hundred grams of salmon can give you half your daily protein requirement.

The composition of its meat contains a large amount of phosphorus, iodine, calcium, potassium, sodium, magnesium, zinc, fluorine. Of course, one cannot fail to mention the now 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 for the human body.

Nutritionists advise eating fish according toin relation to meat - 2: 1, this is at least. And if in most of the receptions there is salmon on your table, then you are "threatened" with strengthening the immune system, 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 for food.

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 method of preparation, 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 take into account. Like any fish, salmon can cause an allergic reaction, so it's best to check yourself in advance.

For people suffering from hypertension, who are overweight, it is undesirable to often eat heavily s alted salmon and fried in oil. But this has more to do with the cooking method than with 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 with mayonnaise on top. The calorie content of salmon in this case is quite difficult to calculate, but its harm to your weight and blood vessels is obvious.

Methods of cooking salmon

It would be best to steam salmon or bake it in the oven (in foil). So most of its useful substances will be preserved, the taste of the meat itself will be revealed as much as possible, and the calorie contentsalmon cooked in these ways will be minimal.

Salmon is also fried on charcoal, which, in principle, is also not bad. Boiled in water or soup is a pretty good option. Tasty and he althy slightly s alted or lightly 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. Fried salmon has more than two hundred calories per hundred grams.

Let's look at a few correct recipes for cooking salmon.

Salmon fish soup, calories

Salmon fish soup can be cooked more "expensive" and high-calorie, or you can choose an economy recipe. Both options are delicious and he althy.

For a richer and more satisfying dish, take salmon bellies, 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 chop it as you like), and after another ten minutes - potatoes. When the potatoes are cooked, remove the soup from the fire, add herbs and spices, taking out the onion before that. It turns out a very satisfying and fragrant salmon fish soup, the calorie content of which will be seventy-two kilocalories per hundred grams.

For a more economical option, take the head of salmon, "remove" from the previous onecereals, and it turns out a very light ear, with a calorie content of about 50 kcal. It is important to rinse your head well before cooking, remove eyes and gills.

Cook salmon

Salmon can be boiled in water with a whole carcass or in portions. After rinsing, it is poured with cold water, brought to a boil and, having lowered the heat, boil for twenty to thirty minutes, removing the foam. Calorie boiled salmon has one hundred and seventy - one hundred and ninety kilocalories per hundred grams.

Steamed salmon has about the same calorie content, but, like most dishes prepared in this way, it is more useful, as it retains its best properties and composition almost unchanged in relation to its natural raw state.

Baking salmon

It is best to bake salmon in the oven in foil, so the fish does not dry out.

One of the simplest recipes is salmon with tomatoes and cheese.

Take salmon steaks, lightly s alt, sprinkle with lemon juice. Then they are placed in "boats" greased with vegetable oil from two layers of foil. Dill, sliced tomatoes and grated cheese are placed on top. The edges of the foil are tightly closed and placed in an oven heated to 200 degrees for half an hour. A few minutes before cooking, the foil is opened to allow the cheese to fry a little. The calorie content of salmon in the oven is about one hundred and eighty kilocalories per hundred grams.

Charcoaled salmon cooks even easier and faster. It is very convenient to use the grid. Salmon steaks lightly enoughs alt, pepper, even there is no 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 out quickly. Having laid the steaks on the grate, they are sent to the grill, turned over two or three times, more in order to trace the degree of roasting. Such salmon will be ready in fifteen minutes. Cooking on charcoal, provided that you do not use additional sauces and strongly fry the fish, makes salmon a very low-calorie product, because its fat is rendered and flows into the grill.