Salmon is usually cooked in the oven or on a barbecue grill. However, it is also excellent to be cooked in various ways including smoked, baked, broiled, poached and sauteed.
Soak smoked or dried salmon to remove excess salt before using.
Do not overcook salmon to prevent it from becoming dry and unpalatable.
You can use leftover salmon in making salads and cream sauces for pasta.
Keep fresh salmon in the refrigerator in an air tight container or wrapping. It is best to eat fresh salmon 3 to 5 days after purchase. It can also be frozen on the day of purchase and kept frozen for up to 3 months. If your product is vacuum sealed, it can last up to 8 months in the freezer.
Salmon is not just popular and a favorite to fish lovers, but also enjoyed by those who rarely eat fish mainly because it contains healthful benefits. Having classified as an oily fish, it also has exceptional nutritional value containing omega-3 fatty acids, high protein and amino acid.
This food is low in Sodium. It is also a good source of Thiamin, Niacin, Vitamin B6 and Phosphorus, and a very good source of Protein, Vitamin B12 and Selenium.
|Nutrient||Unit||1 Value per 100g|
|Total lipid (fat)||g||11.73|
|Carbohydrate, by difference||g||0|
|Fiber, total dietary||g||0|
|Vitamin C, total ascorbic acid||mg||0|
|Vitamin A, RAE||Âµg||136|
|Vitamin A, IU||IU||453|
|Vitamin E (alpha-tocopherol)||mg||1.49|
|Vitamin K (phylloquinone)||Âµg||0.3|
|Fatty acids, total saturated||g||1.87|
|Fatty acids, total monounsaturated||g||4.09|
|Fatty acids, total polyunsaturated||g||1.599|