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How to Prepare Salmon

Healthy (and Unhealthy Ways) on How to Prepare Salmon

The health benefits of fish are well known, as evidence with the American Heart Association recommendation of consuming at least a couple of servings of fish each week for a more healthy heart.  Salmon continues to receive praise as one of the premier types of fish to eat for better health.  It will be on the top of any list of fat burning foods.

Salmon has the added advantage of tasting excellent on its own and being easy for preparation.  But as we show in Is Salmon Healthy because of the great popularity, for supply to keep up farm-raised salmon has taken on a greater importance.  It contains some health hazards the industry hasn’t been keen on addressing.  Since practically all of the fresh salmon we will use is now farm-raised, if we are going to get the advantages of this delectable fish we have to grasp how to prepare salmon.

When Preparing Salmon, Avoid the Skin and Excess Fat

The bulk of these contaminants in farm-raised salmon are located in the fat within the salmon as well as in their skin.  Consequently, when we cook salmon we will attempt to remove these contaminated areas.  Also, some ways of cooking will better than others, so we’ll consider such elements.

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Hence with this at heart, we should stay from pan frying or frying in fats, plus oily fish like salmon do not steam well.  Salmon has a naturally bold flavor compared to many varieties of fish, so you can go with seasonings that are more bold and flavorful.  You will find literally countless salmon recipes on the web, so I won’t get into much loved recipes, other than I happen to like dill with my salmon.  However it is all personal preference.

The Best Ways to Cook Salmon

1.    Grilled.  Quick as well as good for your health, grilling works favorably for salmon since it will be by and large thick cut and is considered fatty.  When you are concerned it could fall apart on the grill, make it on a sheet of foil.
2.    Baking.  As with grilling, the fish may be marinated prior to preparation, or add on a little lemon and your favorite spices and herbs.  You should steer clear of recipes that require large quantities of mayonnaise, butter, oil or cheese.
3.    Poached.  I’m not a big fan of poached salmon, but some people swear by this technique.  It is my opinion it works very well for tilapia and a few other  light fish, but other ways of cooking more effectively bring out the wonderful qualities of salmon a great deal better.

A constant with fish is to not cook it for too long.  Even salmon is considerably more delicate than meat and can certainly become dry when overdone, so grill, bake or broil with higher heat for less time.  Plus, overcooking will destroy much of its high nutritional value.  The other consideration is when buying fish, the fresher the better.

That’s right, there is nothing quite like a splendidly prepared portion of fresh salmon, but a safer and perhaps even more nutritious option is canned Alaska salmon.  Within the internet you can find loads of recipes for salmon cakes, chowder, salads and several additional options.  Simply because it’s canned doesn’t mean it cannot be delicious.

 

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