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smoked salmon

In the kitchen, smoked salmon can be used in many ways. It can be cut into slices and served as an entry or as a mixture of pasta or rice dishes. It can also be used to fill omelettes or quiches, or to flavor sauces and marinades.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

Recipe Suggestion

55

Calories
Asparagus and smoked salmon mousse
Asparagus and smoked salmon mousse
Appetizers Healthy recipe
Nutrition
Values per 100 grams

Calories
117 Cal
Lipids
4.3 G
Cholesterol
23 Mg
Sodium
784 Mg
Potassium
175 Mg
Carbohydrates
-1 G
Protein
18 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
0.3 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
0.9 Mg
Magnesium
18 Mg
Food fibers
-1 G
Calcium
11 Mg

FAQ

What vegetables to accompany fresh salmon ?
- Green vegetables such as spinach, broccoli, asparagus or green beans are ideal accompaniments for fresh salmon, because they bring a touch of freshness and crunch. - Root vegetables such as carrots, turnips, potatoes or sweet potatoes are also delicious accompaniments for fresh salmon because they bring a touch of sweetness and crunch. - Seasonal vegetables such as tomatoes, zucchini, eggplant or peppers are perfect accompaniments for fresh salmon, because they bring flavor and freshness. - Exotic vegetables such as mangoes, papaya or avocados can also accompany fresh salmon, they bring freshness and a touch of exoticism. - Grilled vegetables such as zucchini, eggplant, peppers, onions or mushrooms
How to choose the salmon smoke ?
- Look at the salmon color: smoked salmon should have a beautiful orange pink color. If the color is too pale, it can mean that the salmon has not been smoked long enough. If the color is too dark, it may indicate that the salmon has been smoked at a too high temperature. - Feel the smell of salmon: smoked salmon should have a pleasant and slightly smoked smell. If the smell is too strong or unpleasant, it can mean that the salmon has been smoked with artificial aromas or that it has started to turn. - Tap the texture of the salmon: smoked salmon should have a firm and dense texture, without being too dry. If the salmon is too soft or too dry, it may mean that it has not been smoked correctly.
What accompaniment for smoked salmon ?
- Fresh cream or fresh cheese - cucumber or beet - potatoes - lemon juice - fresh herbs like chives, parsley, dill or chives
What wine to serve with salmon ?
- Dry white wines such as Chardonnay, Sauvignon Blanc or Riesling are ideal accompaniments for salmon, because they have a high acidity which well counterbalances the richness of the fish. - Fresh and fruity pink wines are also a good option to accompany salmon, they bring freshness and lightness.
What sauce to accompany smoked salmon ?
There are many sauces that can accompany smoked salmon, here are some ideas: - fresh cheese sauce. - Aneth sauce. - Mustard sauce. - Lemon sauce. - Hollandaise sauce.
What are the best ways to serve salmon ?
- Grilled salmon is a classic that suits all occasions. - Fried salmon is another way of serving the salmon. - Papillote salmon is an easy and healthy way to serve salmon. It can be cooked in aluminum or paraffin paper sheet with vegetables and herbs, to keep all flavors and nutrients. - raw salmon is used to make sushi or sashimi, which are very popular in Japanese cuisine. It is important to make sure that the fish is fresh and well cleaned to avoid any risk of bacterial contamination. - The salmon can be chopped finely to make a tartare, accompanied by condiments such as onion, chives, mustard, lemon juice and olive oil.
How to keep the salmon ?
Fresh salmon should be stored at a temperature of 0 to 4 degrees Celsius. It must be wrapped in paraffinated paper or cling film to prevent it from drying and develops unpleasant odors. It can be kept in the refrigerator for 2 to 3 days maximum.
How to freeze the salmon ?
The salmon can be frozen for a longer conservation. It must be wrapped in paraffin paper or cling film and placed in an airtight bag or a container suitable for freezing. It can be kept in the freezer for 6 months maximum.
Can we dry the salmon to keep it ?
The salmon can be dried for even longer conservation. It must be cut into thin slices and arranged on a rack to dry in the sun or in a dryer or a oven at low temperature. It can be kept in a dry and fresh place for several months.
What is the difference between wild salmon and breeding salmon ?
- Wild salmon feeds on fish and crustaceans in nature, while breeding salmon is fed with fish flour and cereals. -Wild salmon generally contains more omega-3 and vitamin D than breeding salmon, because it feeds on fish and crustaceans which are themselves rich in these nutrients. - Wild salmon is more likely to be contaminated by persistent organic pollutants such as heavy metals and dioxins because it lives in natural environments that can be polluted. Breeding salmon is less likely of these contaminations because it is high in controlled ecosystems.
How many times a week can you eat salmon ?
There is no specific recommendation as to the frequency you can eat salmon. However, eating fish rich in omega-3, like salmon, at least twice a week is generally considered healthy.
How to choose fresh salmon ?
- Fresh salmon must have shiny skin and tight scales. The flesh must be firm and bright pink in orange. Avoid salmon with white spots or unpleasant odors. - Fresh salmon should be stored at a temperature of 0 to 4 ° C. There should not be ice or water around the fish, which indicates that it has been thawed. - Wild salmon is generally cooler and better in taste when it is caught during the season between June and September.
What are the benefits of salmon ?
Salmon is rich in omega-3 fatty acids, high quality protein, vitamin D and vitamin B12. Omega-3 fatty acids can help reduce the risk of heart disease, improve mental health and relieve symptoms of arthritis. Vitamin D is important for bone health and vitamin B12 is essential for nervous health and the production of red blood cells. Salmon is also a good source of minerals such as selenium, phosphorus and potassium.

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