Healthy and some unhealthy species to cook salmon

Healthy and some unhealthy species to cook salmon

The health benefits of fish are well documented, as the American Heart Association's recommendation shows to eat at least two portions of fish per week for a healthier heart. For health reasons, salmon was recognized as one of the best types of fish. It is at the top of the list of food that burn fat.

salmon has the additional advantage that it tastes very good and easy to prepare. Due to the high demand, breeding salmon has some health risks that industry does not necessarily want to tackle. Since practically the entire fresh salmon that we consume comes from breeding companies, it is important to know the healthiest preparation types if we want to harvest the advantages of this delicious fish.

Most pollutants in breeding salmon are in the fat of the fish and in its skin. Therefore, if we are looking for a healthiest preparation, we will search for ways to boil or remove these contaminated areas. In addition, some types of cooking are better than others, so we will look at these factors and make recommendations for the preparation of salmon.

In this sense, we will stay away from roasting or frying, and greasy fish like salmon cannot be dampened well. When preparing salmon, you can use strong spices and marinades because it has a stronger taste than most types of fish. There are literally hundreds of salmon recipes on the Internet, so I will not go into favorite recipes, except that I love Dill for my salmon. But it's all personal decision.

1. Grilled. Fast and healthy grilling is well suited for salmon, since it is usually cut thick and is considered fat. If you fear that it could fall apart on the grill, cook it on one piece of film.

2. Bake. As with grilling, the fish can be marinated before cooking or sprinkled with a little lemon and their favorite herbs and spices. Avoid recipes that require large amounts of mayonnaise, butter, oil or cheese.

3. Poached. I am not a big fan of poached salmon, but many people swear by this method. I think it works very well for Tilapia and other light fish, but other cooking methods bring the wonderful properties of salmon better.

A constant at fish is not cooking it too long. Even salmon is much more sensitive than meat and can dry out easily if it is cooked for too long, i.e. grilling, baking or grilling for shorter periods. In addition, boiling destroys a large part of its high nutritional value. The other constant is when buying fish, the fresher, the better.

Admittedly, there is nothing better than a wonderfully prepared piece of fresh salmon, but a safer and perhaps even more nutritious alternative is Alaska salmon in cans. There are many recipes for salmon cakes, chowder, salads and many other alternatives on the Internet. Just because it is out of the can does not mean that it cannot be tasty.