[chefkid]

Good day folks.

In a conscious effort to try and eat more healthy and live a better life style, I've given up red meat, which is to say I've sworn off burgers and fast foods. I will still on the rare occassion indulge in a steak or pork dish, carefully prepared at home of coarse. However, my main diet consists of salmon (once or twice a week) shrimp and chicken breasts prepared in a variety of ways. I am quite happy with the few recipes I have for poultry, however fish is somewhat an enigma for me. I'm confined to either broil/bake and frying my foods, however I prefer bake/broil for health reasons.

Well, beyond just putting a little lemon and s&p, what else can I do to make my salmon, shrimp more flavorful?

Many thanks,

 

[mezzaluna]

http://www.cheftalkcafe.com/forums/s...ghlight=salmon

Here's just one! Type "salmon" into our search engine and you'll have plenty of pages to peruse.

 

[kuan]

Hey I just had salmon four times this week. This morning I read in the paper that eating farmed salmon can increase your chances of cancer.

Make salmon tacos. Drege the salmon in flour and panfry. Cut it up into strips when done. Serve with a fresh salsa and corn tortillas. Not the lowest fat but real good.

Marinade salmon in soy sauce, 2-3 drops of fish sauce, teaspoon or so of sugar, and squeeze of lime. Broil

Coat salmon with salt and tandoori spice and yogurt. Broil.

Just eat it raw.

And do a search like Mezz says

Kuan

 

[jock]

I saw this item on the news last night about farmed salmon. It seems they have elevated levels of certain carcinogens - much more so than wild salmon. It comes from the feed apparently. The "experts" advise no more than one farmed salmon meal every 2 months or so to avoid health risks. The salmon industry acknowleges the numbers but insists that the risk is miniscule and somebody is engaging in scare tactics.
Once every 2 months? That seems a bit extreme. 2 or 3 times a week? Hmm, maybe you should be concerned.
First beef and now salmon! Is nothing sacred anymore?

Jock

 

[kuan]

The carcinogens and other stuff is only in the fatty part. Cut out the belly fat and skin and we'll be fine. Maybe I'll start eating only celery from now on. Yeah, that's it.

 

[chefkid]

Haha, I too came across that article. I prefer to cut the skin off mine which isn't all that appealing in the first place. Slimey and icky

I never realized wild salmon were averaging $15/lb. That's quite more than what I pay for mine at the fish market. As long as they don't disrupt the sanctity of my cherished poultry, I'm happy.

Thanks for the recipes and search suggestion.

Cheers,

 

[suzanne]

There are other kinds of salmon between the farmed and the wild, line-caught. Look for "FAS" salmon (frozen at sea), which is excellent.

 

[mrbugsy]

hi guys!

Have some smoked salmon here but dunno any good, simple recipe for it. Any suggestions? tks!

 

[hexnymph]

Smoked salmon... Saute some onions with butter (or olive oi) add bit's of smoked salmon and continue to heat. Spread cream cheese on toaste/crackers and top with the onions and smoked salmon.


Soak skinless filet in lemon juice and chopped fresh dill for 1-3 hours and pan fry to medium rare.


Skin on, slice filet to stuff. Stuff with lemon juice, dill, goat cheese.
Bake!

 

[chrose]

I can't believe I didn't say this before, but for a nice variety of recipes and some excellent salmon products try justsmokedsalmon.com
tell 'em I sent ya.

 

[jock]

Talking of the health risks from salmon, I take a daily dose of Omega 3 capsules made from salmon liver oil. Any thoughts on that anyone? (Hopefully I'll still be alive to get a response to this )

Jock

 

[mrbugsy]

TkS Guys! Havent tried any of em since am just to busy these days but tks!

 

[scott123]

Two things come to mind regarding this subject:

1. Although this is the first time I've heard of farmed salmon being potentially carcinogenic, I have heard/read on many occasions recommendations on limiting your intake of carnivorous animals especially large carnivorous fish. I'm sure you've heard this as well. As you move up the food chain toxins get multiplied. For instance, if 100 sardines each consume algae containing 1 mg of mercury and then a tuna comes along and consumes them, that tuna's got 100 mg of mercury. Same thing for wild salmon.

2. The liver of any animal acts as a filter. Any toxins that an animal consumes are going to be concentrated in the liver. Although I see nothing wrong with eating the occasional pate or liver and onions because you enjoy it, I would recommend thinking twice about consuming liver for health reasons.

 

[chef from va]

i work for a grocery store as one of their in store chefs. we carry salmon that is farm raised but they use a feed that is free of the carcinogens others are so concerned with. from what i am told the carcinogens are from a dye added to the food to give the meat more of a pink color. the type that we get in doesnt use this type of dye ours is from crusteceans like the wild stuff is. i dont know if this helps but there are safe farm raised salmon out there i am unsure of the exact farm but our salmon comes from dickies seafood out of richmond va. maybe they have a website that you could find more info on. also try using maple syrup, ginger, shallots, blood oranges, roasted bell pepper pesto, mild cheeses, creams ( i like creme fraiche with fresh dill ). salmon is one of those fish that has almost limitless culinary potential. just play around with it see what you like cause in the end you are the only one who can decide what tastes good. good luck and happy tasting.