Salmon - The Fish that has the Palette to Impress All

The True King of the Sea

The Easter Period is upon us as we fast and stay away from some of our habits, practices, indulgences and of course lusty food items. With fish being in high demand and being eaten as a substitute for meat during this holy time, we are feverishly scouting cooking books and trading advice on possible recipes for cooking all different types of fish with various cooking methods as to prevent monotony.

Today we look at Salmon and explore some different angles of this specific fish and even venture to try a delicious recipe that would surely create some excitement in the kitchen.

Personally as a chef, Salmon is my favorite fish to cook. I hold it in the highest esteem as it has that nice rich pink orange pigment, with that shiny gloss paired together with a great compositional structure that withstands many cooking methods and still delivers exuberant flavors once cooked properly. True Atlantic salmon has a pink hue which contributes highly to its market value. It is an anadromous fish which means that it lives both in the sea and fresh water. Particularly classed under the trout family, salmon is said to fall under this classification as it possesses similar characteristics as relating to its breeding, aqua-life , and food use. The only different is that salmon always migrates out of the sea water to reproduce in lakes, rivers and estuaries whereas trout is resident to the fresh water only. The bright pink pigment which is associated with true Salmon is as a result of its diet of mainly shrimp which gives it that hue, whereas trout has a different diet and has a white flesh. Although there are some examples of white-fleshed wild salmon, it not held within the same esteem of  “ true salmon ”

Chefs on the whole love to put salmon on their menus as it creates a stir of excitement and flare being a very delicious and also classy fish when cooked. Apart from being a very popular fish , it is classified as an "oily fish", but  contains high levels of protein and is rich in omega-3 fatty acids and high in vitamin D. Apart from this it also possesses good cholesterol which is quite synonymous with this particularly specie of fish.

Known to be "king of fish," Atlantic salmon make a tremendous journey during their lifetime, migrating from the fresh water streams of their youth to feeding grounds in the north Atlantic Ocean and back again to spawn. Their capacity to return back to the same stream where they were hatched has captivated and mystified biologists for many years. Salmon are among the most beautiful of fish; stream-lined, silver and graceful. They are powerful, too, among the greatest fighters in the fishing world.

When I am in the Kitchen and Test Labs at work, it’s always a marvel when fresh salmon is brought to the fabrication table, as its pink flesh and sturdy body stands so stern and impervious to the touch. I would always rub my hands over the flesh of the fish as to become one with the ocean that has spawned such a beautiful beast.

Apart from all these facts, Salmon proves to be quite popular with sushi lovers who crave that subtle yet soft flesh rolled tightly in their nigiri rolls and drizzled with light soy. Even a simple preparation of baking salmon with a mushroom and thyme white wine sauce is another particularly favorite of my mother to even myself whom always does a black peppercorn seared salmon with an apricot glaze every Sunday at home.

Today I venture to showcase another great preparation which I enjoy doing with salmon that is quite simple yet very effective to do. Asian  Glazed Salmon.

An easy dish that proves to be a crowd pleaser, you can pair this salmon with any potato casserole accompanied with sautéed vegetables to even a basic tossed salad works well.

Asian Grilled Salmon

Ingredients
•       1 Lb of fresh salmon (boned but skin on)
•       For the marinade:
•       2 tablespoons Dijon mustard
•       3 tablespoons good soy sauce
•       6 tablespoons good olive oil
•       1/2 teaspoon minced garlic

Method

Heat Grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

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