Three Ways To Cook Salmon
We hope you enjoy our 3 DIFFERENT WAYS TO COOK SALMON – FARMED VS. WILD SALMON
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Salmon is one of the most consumed fish in the United States due to its great nutritional properties, such as Vitamins A, B, and D, Omega 3, Minerals such as Potassium and Phosphorus, Antioxidants such as Vitamin E and Selenium, Calcium, Iron, and Iodine.
Salmon and its various preparations are exquisite and loved by most; making it the perfect dish for any occasion. Chef Eric shares his tips to carry out some great culinary ideas with raw and cooked salmon, and the BEST part – without wasting any part of this wonderful fish:
Pan, Griddle or Oven:
- Season with the most basic household spices before cooking in the pan, iron or oven. These are some of the most popular ways to season salmon:
- Salt and Pepper
- Salt, Pepper, and additional Herbs and Spices such as Rosemary, Thyme, and Paprika
- Store-bought Dry Rub
- Salmon Marinade
- Salmon Glaze
- Preheat a frying pan or griddle, add olive oil, and cook for a maximum of 5 minutes on each side.
- When using an oven, preheat to 350°F and roast the salmon for a maximum of 20 minutes so that it does not dry out.
- It should be tested with a fork. If it flakes easily, it is done. If it has a dense or rubbery consistency, it is overdone.
- Use a digital meat thermometer for a more accurate reading as well-done salmon should reach about 145°F. If you want Chef-style salmon, cook to 120-125°F.
If you have doubts about whether or not the properties of Salmon are lost during cooking, the answer is NO. ALL the nutrients remain intact!
Raw:
- This style is called CURING / also known as ‘Gravlox’
For any raw salmon dishes, ALWAYS use fresh, wild Salmon King Salmon is best. - Mix a marinade that includes salt, spices, some sugar, and white vinegar.
- Cover the salmon with this marinade
- Wrap tightly in plastic
- Store in the refrigerator with a weight on top for three days
- Rinse the salmon after the three days
By following these steps, the salmon will be ready to be cut into thin slices and used for LOX to put on a Bagel, or in any side dish or salad – It is super delicious and very easy to prepare!
Salmon Tail
Using the cooked tail for hamburgers and the raw tail for tartar are exquisite and very practical options. You can send this part of the salmon to the food processor! For hamburgers – only add condiments and spices of your choice and cook it in the pan for a maximum of 3 minutes per each side. For the tartar option, do the curing process and VOILA!
Chef Eric wants to make sure you are well informed and know the differences between farm-raised and wild salmon:
FARM-RAISED
- Its color is due to the fact that it is industrially dyed by spraying shellfish shells.
- Salmon contains organochlorine compounds that act as endocrine disruptors (substances that modify hormonal behavior) due to the concentrate they eat, and also due to the high levels of contamination in the waters where waste from the cleaning products of the cages, feces, and other components of farming accumulate.
- They have almost the same percentage of Omega 3 as wild salmon
WILD
- Its color is achieved thanks to the feeding of small crustaceans, due to the color of its shell the meat of the animals is dyed reddish.
- Normal and natural feeding environments are found in rivers without contamination or little contamination.
- They feed on anchovies which makes them have a high percentage of Omega 3.
- The majority of Salmon comes from the rivers of Alaska
We hope you have enjoyed reading our new blog post 3 DIFFERENT WAYS TO COOK SALMON – FARMED VS. WILD SALMON – Chef Eric’s main tip – take advantage of the benefits and nutrients of Salmon and make it part of your weekly menu.
