Try salmon recipes for a healthy and fit body
IANS , London | Updated: May 23, 2014 11:06 IST
A healthy and fit body has its own advantages and eating salmon can help in achieving one -- so you can try a few recipes to get into the right shape. Norwegian Chef Signe Johansen has developed a few recipes by using the finest quality Norwegian salmon as the expert feels that the protein in salmon is easy for people to digest and absorb into the body.
Salmon does not have cancer causing substances that some other protein sources do. These are proteins, which are also referred to as 'amino acids' and are vital to the health of your entire body, reports femaledirst.co.uk.
Salmon's main health benefit is that it is an excellent source of the good fat or Omega-3 fatty acids. It is also packed with vitamins A, B and D as well as calcium, iron, phosphorus and selenium. Those Omega-3 fatty acids help your brain work better and improve your memory.
Also if you want shiny hair, bright eyes and healthy skin, salmon consumption can help you achieve just that so here are four delicious recipes to encourage you to buy some salmon and cook something really good.
1. Norwegian smoked salmon on rye bread with avocado and peas: When you want to eat something filling and wholesome, opt for an open-sandwich for your breakfast or lunch. The delicious, easy dish is packed full of nutrients and can be rustled up in no time.
Four slices of Norwegian smoked salmon
Two slices of rye bread
One handful of freshly shelled peas
One shallot, finely chopped
Two tablespoon of oil
Juice and zest of one unwaxed lemon
Salt and pepper to tasteMethod
Place the shelled peas in a bowl and add the finely chopped shallot.
Mix together the lemon zest and oil, then season to taste with a little salt and pepper.
Toss the peas and shallots in this dressing and set aside for about 30 minutes before you prepare the open sandwiches.
Slice open the avocado and cut segments to place on the rye bread. Fold the Norwegian smoked salmon on top of the avocado and then scatter the pea and shallot mixture on top of the salmon.
If you wish, garnish with fresh pea tips and shoots or herbs of your choice such as borage, parsley, chive or mint.
2. Roast salmon with beetroot, kale and pomegranate salad: Roasting a whole Norwegian salmon makes a spectacular festive feast for a dinner party.
For the roast salmon
One whole Norwegian salmon (approx. 2 kg.), descaled, gutted and cleaned
75 g butter
Two small red onions, thinly sliced
Two unwaxed lemons, thinly sliced
One large carrot, thinly sliced
A bunch of fresh parsley
Herbamare (sea salt with herbs)
Salt and pepper
For the salad
Two kg beetroot
Two bunches of kale
Two pomegranates, shucked open and de-seeded (seeds placed in a bowl)
Preheat the oven to 150oC. You will need an oven large enough to place the beetroot on one level and the salmon on another. Alternatively, you can choose to cook the beetroot first and then follow this with the salmon if your oven has less capacity.
You will need two long sheets of extra-strong aluminium foil a roasting tray. Butter both sheets to avoid the Fish sticking. Place one sheet on top of the roasting tray and season with herbamare and pepper.
Wipe the salmon dry and make three incisions into each side of the salmon. Stuff all six incisions with a piece of red onion, lemon, fresh parsley and carrot.
Close the salmon and sprinkle with a little lemon juice to taste.
Place the second sheet of foil on top of the salmon and crimp the edges inwards to create a parcel. Once sealed, place the salmon in the oven and roast for one and a half - two hours.
For the beetroot, kale and pomegranate salad, scrub the beetroot clean and trim off any gnarly bits. Place them in a roasting tin or ceramic dish and pour boiling hot water over them until the beetroot is half submerged.
Season the water with a generous amount of salt and pepper and cover with aluminium foil, making sure that the foil is sealed tightly.
Place in the oven to roast. Allow 20 minutes for small beetroot and 40 minutes for really large ones before removing them from the oven. Carefully unwrap the foil and turn all the beetroot so they cook evenly. Replace the foil lid and place back in the oven to roast for the same times given above.
Once the beetroot is cooked, remove from oven and gently remove the foil. Allow to cool slightly and drain off the cooking liquid. Using gloves, peel the skin off the beetroot while they're warm. If there are any gritty bits or bits of skin still attached to the vegetables, rinse gently under cold water and peel off.
Slice the beetroot into quarters and place them in a bowl along with the juice and zest of both lemons.
Finely chop the kale and add this to the beetroot along with the pomegranate seeds. Toss together, cover and set aside until the salmon is ready to be served.
Once the salmon is cooked and ready to serve, remove the top foil from the roasting tray and simply move a whole fish onto a presentation plate or board to place at the centre of the table.
To serve, gently scrape off the skin (and assorted cooked vegetables from the incisions) and start portioning up the fish. Serve along with the salad and buttered new potatoes.
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