Salmon for dinner?
Here at home we eat salmon at least once a week. Two reasons: it's good and my kids love it. Although I don't let myself be influenced too much by their reactions to my menus, I must confess that sometimes turning up noses at something greener or less carnivorous weighs me down a bit, after all it's also the end of the day for me.
Therefore, fish and good dispositions for children and young people.
Again, healthy fats
So cute to write this – healthy fats 🙂
Who knew there were… But, well, it seems so.
Salmon is an excellent source of omega-3, anti-inflammatory fat par excellence. It also contains vitamin B12, which has a stimulating and anti-depressant effect on the brain, and choline, which also has a positive effect on the functioning of the nervous system. Finally, of course, it is also a source of protein, essential for a balanced meal
“Wild” or “aquaculture”?
I found an excellent article about the nutritional properties of Salmon and the controversy surrounding its origin on the website Salmon: 3 quick and easy dinner recipes. Read here and make your choices.
I am currently a fan of Iglo's whole wild Salmon loins (they call them tranches…). They give me greater flexibility in terms of cutting the slices and thus they are less dry. On the other hand, whole servings make quite an impression 😉
“Take the package and do what, exactly?”
Now we come to the important part.
If you buy frozen Salmon, the first thing to do is let it defrost calmly, in the fridge (not the freezer, obviously) and in its packaging. Expect about 8 to 10 hours. I move them from the freezer to the fridge in the morning and they are usually defrosted at night. If you have a very cold fridge, maybe it's better to anticipate it for the night before.
When I'm ready to cook, I take it out of the package and make a habit of rinsing and drying the fish well. Then there is the seasoning phase.
how to cook
Salmon is good steamed , baked in the oven, or grilled . I am deliberately excluding more elaborate dishes like fish curry, where Salmon can also be great. These versions are for other articles.
Grilled: I leave this alternative to restaurants because the smell at home is strong and I don't feel like getting to the kitchen for breakfast the next morning and still remembering the Salmon from dinner. Therefore, at home I only steam or roast in the oven.
Steam : I have a specific steam oven. There, it takes about 15 minutes to cook a loin that is 3 to 4 centimeters thick. If you cook it over the fire, in a steamer basket, it should take about the same amount of time.
Baked in the oven : I heat the oven to 200º C for 10 minutes, to start. When I put the salmon in the oven, I reduce it to 180º C, as I don't like it to be too dry. The time it takes to reach the point I like varies greatly with size and seasoning. But imagining simple salmon, without major sauces, it will take 20 minutes to bake the entire tranche and a 4 cm portion will only take 12 to 15 minutes.
And the recipes, finally!
I will share the 3 recipes that I make most often. Without exaggeration, they take no more than 5 minutes to prepare. They are almost more “seasonings” than actual recipes. But they do the salmon justice and are a great base for a more or less elaborate dinner as the occasion dictates.
Quantity of salmon to use: Expect 150 g per person, whether using individual loins or whole tranches. Salmon shrinks a little in the oven, don't be surprised.
Salmon with herbs and fleur de sel
I thought a lot about whether or not to include this way of making salmon here… after all, it's so simple it hurts. But if Glow Chef's goal is to make healthy eating easy – healthy eating made easy – I concluded that yes, I should share with you what I do when I don't want (or can't… it also happens) to think at dinner time. This for me is automatic. I even posted a photo of one of these dinners on instagram.
The herbs I like to use are, in order of preference: dried dill, fresh chives, or fresh thyme. I usually only use one at a time.
It couldn't be easier:
Chop the chosen herb, and the dried dill comes chopped in the jar
Place the salmon – in a whole tranche or cut into loins, as you prefer – on an oven tray (as I'm lazy about washing, I always line the tray with aluminum foil).
Season the salmon with fleur de sel and black pepper and sprinkle with the chosen herb. I once discovered smoked fleur de sel, quite by chance, and I use it here precisely. But regular fleur de sel works great too. Or even plain sea salt.
Optional: also sprinkle with some sesame seeds.
Take it to the already heated oven (reduce the temperature to 180º C) for the time I indicated above: 20 minutes for the whole tranche and 12 to 15 minutes for individual loins.
When I take it out of the oven, I sprinkle it with a few drops of lime juice, when I have limes at home.
salmon with miso
In this recipe, ideally, the salmon can be marinated in the miso sauce for 2 or 3 hours. However, I rarely achieve this level of organization. I end up making the sauce and letting it marinate for a maximum of 30 minutes.
Ingredients
for every 150g of salmon
2 tablespoons miso paste (any)
1 teaspoon grated ginger
1 teaspoon of tamari (if the miso is dark this will not be necessary, it is already quite salty)
half a clove of minced garlic
1 tablespoon lime juice
1 teaspoon sesame oil
Method
Mix all the ingredients in a deep dish.
Place the salmon fillets and cover them well with the sauce. Let it marinate for as long as you have available, up to 3 hours.
Heat the oven for 10 minutes at 200°C.
Place the salmon on a baking tray and place in the oven, reducing the temperature to 180ºC.
Let it bake for 20 minutes if you have individual loins or for 30 minutes if you have one (or more) whole tranche.
Salmon with almond and orange crust
In this recipe, ideally, the salmon can be marinated in the miso sauce for 2 or 3 hours. However, I rarely achieve this level of organization. I end up making the sauce and letting it marinate for a maximum of 30 minutes.
Ingredients
for every 150g of salmon
2 tablespoons miso paste (any)
1 teaspoon grated ginger
1 teaspoon of tamari (if the miso is dark this will not be necessary, it is already quite salty)
half a clove of minced garlic
1 tablespoon lime juice
1 teaspoon sesame oil
Method
Mix all the ingredients in a deep dish.
Place the salmon fillets and cover them well with the sauce. Let it marinate for as long as you have available, up to 3 hours.
Heat the oven for 10 minutes at 200°C.
Place the salmon on a baking tray and place in the oven, reducing the temperature to 180ºC.
Let it bake for 20 minutes if you have individual loins or for 30 minutes if you have one (or more) whole tranche.
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