Something about Salmon
Written by Mike Cheliak on June 26, 2009 – 7:54 pm -Salmon has been and does remain somewhat of an “acquired taste” for most people. It has a rather unique taste that has a bit of a heady flavour and requires somewhat of an open mind.
The trick with salmon is to select the correct cut and also the correct cooking method. Salmon has a fair amount of fat (very healthy fat) but fat none the less. Grilling is the ultimate way to cook salmon and I prefer using Norwegian Steelhead Salmon with the skin on. The cold water of Norway makes for a very nice fish that is low in sodium and VERY HIGH in Omega 3 Fatty Acids.
Preparing Salmon for grilling is fairly easy. Keep it simple. Use a number of alternatives such as lemon & dill, lime & cilantro or my favourite pure dark maple syrup. If you are grilling with the skin on, just put your BBQ on low and season your grille with olive oil before laying the salmon portions. If you have a skin off salmon, I recommend using a soaked Cedar Plank or a heavy foil barrier. Either way, you just set your grille, put your salmon on, close the cover and let it cook for 15 minutes or so.
Salmon is great served with sides like curried yams, mixed greens with a balsamic vinaigrette or grilled asparagus. Which ever way you slice it, salmon is a two fold winner. It provides an amazing heart healthy Omega 3 fat and it also provides a nice alternative to steak or traditional BBQ meat. Salmon is hearty, dense and ready to be cooked!
In happiness and health as always…
Mike C.
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