Useful properties and calorie content of salmon

This fish is just a holiday! Joy to the eyes, taste buds and the whole body! Do not be afraid of her neither big nor small, neither thin, nor plump. Salmon is good for everyone, you just need to know how to cook it properly.

In this article we will get acquainted with this representative of salmon and we will learn a few recipes for a snack ...

Salmon. We will know each other

In fact, and the origin of the salmon - it's salmon, or rather will say - Atlantic salmon. The salmon "walks" in the most shiny scales, its back sparkles with blue silver, which gently and smoothly passes into white on the abdomen, without stripes, spots, etc.

Salmon is a fairly large fish, it grows to a length of one and a half meters, and can weigh thirty-five and forty kilograms. The head of the salmon is large, elongated (like the entire body), like a torpedo. A good, clean, fresh salmon does not have a pronounced fishy smell. The main food for salmon is a small fish and crustaceans. Spawning takes place in the beginning of autumn, in rivers. There, it practically ceases to feed and lays between six and twenty-six thousand eggs. The life span of the salmon is about nine years.

Where does the salmon live?

There is a salmon that likes to live in the seas and oceans, and there is also its lake form.

This fish prefers the Atlantic and Arctic oceans. As for the seas, it is most often the Barents, the Baltic and the White Sea. A suitable dwelling for salmon is given on the Onega, Ladoga and Imandra Lake. Until quite recently the salmon felt quite comfortable in many rivers of Europe, but with the deterioration of the ecology, it almost completely left these places.

Very well known to consumers Norwegian salmon, where it is bred artificially. But this fame is far from good, because the quality of meat, its composition and nutritional characteristics are much inferior to the trade analogue.

How useful is the salmon

Most importantly, all the known useful quality of fish, and especially red - the protein in its meat. One hundred grams of salmon can give you half a day's worth of protein.

The composition of its meat in large quantities contains phosphorus, iodine, calcium, potassium, sodium, magnesium, zinc, fluorine. Of course, we can not fail to mention the now popular acid omega-3, which has become a panacea for the prevention of cardiovascular diseases. A, B, D, C, PP, H is a list of vitamins contained in salmon meat, which enhance its benefits to the human body.

Dietitians advise the use of fish in relation to meat - 2: 1, this is at least. And if in most receptions on your table there is salmon, then you are "threatened" with strengthening immunity, improving blood circulation, as well as the work of the stomach, intestines and the state of the nervous system. Even getting rid of the danger of earning yourself a thrombophlebitis promises you regular consumption of salmon for food.

One hundred grams of meat from this fish contains twenty grams of protein, eight grams of fat. Calorie content of salmon, depending on the individual and the method of preparation is from one hundred forty to two hundred and thirty kilocalories.

To whom the salmon is it is impossible

Salmon is quite a universal and dietary product. There are only a couple of precautions to consider. Like any fish, salmon can cause an allergic reaction, so it's better to check yourself in advance.

For people suffering from hypertension who are overweight, it is undesirable to often eat heavily salted salmon and fried in oil. But this applies more to the way of cooking than to the fish itself. A useful and noble salmon is not at all to blame for sending it to a skillet, half filled with boiling oil, and even spiced mayonnaise on top. Calorie content of salmon in this case is difficult to calculate, but its harm to your weight and blood vessels is obvious.

Ways of cooking salmon

It is best to cook the salmon for a couple or bake in the oven (in foil). So most of its nutrients will be preserved, the taste of meat itself will be maximized, and the caloric content of salmon prepared by these methods will be minimal.

More salmon is roasted on coals, which, in principle, is also not bad. Brewed in water or soup is a pretty good option. Delicious and slightly salted or lightly smoked salmon meat.

But the usual frying of salmon in a pan, first, impoverishes its taste - the meat becomes dry and almost tasteless, and secondly, it kills most of the nutrients and, thirdly, significantly increases the caloric content of the product, making it very harmful. Salmon fried caloric content has more than two hundred kilocalories per hundred grams.

Let's consider some correct recipes for cooking salmon.

Ear from salmon, calorie content

Wax from salmon can be cooked more "expensive" and high-calorie, and you can choose an economy-recipe. Both options are very tasty and useful.

For a more saturated and hearty dish, take salmon abdomen, onions, carrots, pearl rump, potatoes and greens.

The fish are well washed, poured cold water, give a strong boil, send to her head onions and reduce the fire. So she will languish for about twenty minutes, then add the rump, carrots (you can crush it as you like), and another ten minutes or so - potatoes. When the potatoes are cooked, remove the soup from the fire, add the greens and spices, beforehand the onion. It turns out a very hearty and fragrant soup from salmon, the calorie content of which will be seventy-two kilocalories per hundred grams.

For a more economical option take the head of salmon, from the previous "remove" the croup, and get a very light ear, with a caloric value of about 50 kcal. It is important to thoroughly wash the head before cooking, remove eyes and gills.

We cook salmon

Salmon can be cooked in water with a whole carcass or portioned chunks. After washing, it is poured cold water, brought to a boil and, reducing the fire, cook for twenty or thirty minutes, taking off the foam. Calorie content of boiled salmon is one hundred and seventy - one hundred and ninety kilocalories per hundred grams.

Salmon for a couple calories has about the same, but like most dishes cooked in this way, it is more useful, since it retains its best properties and composition almost unchanged in relation to the natural raw state.

We bake salmon

It is best to bake the salmon in the oven in foil, so the fish will not dry.

One of the simplest recipes is salmon with tomatoes and cheese.

Take the salmon steaks, lightly salt, pour lemon juice. Then they are placed in oiled "vegetable boxes" of two layers of foil. On top place dill, tomatoes, cut into slices and grated cheese. The edges of the foil are tightly closed and put in an oven, heated to 200 degrees, for half an hour. A few minutes before the preparation, the foil is opened to give the cheese a little toast. Calorie content of salmon in the oven is about one hundred and eighty kilocalories per hundred grams.

On the coals, the salmon is made even easier and faster. It is very convenient to use a grate. Steaks of salmon are enough to salt slightly, pepper, there is even no need to remove scales. It is important that the coals are well burned out, and the heat was not very strong, otherwise the fish will dry quickly. Laying the steaks on the grill, they are sent to the brazier, turn over two or three times, more in order to trace the degree of roasting. Ready for such salmon will be in about fifteen minutes. Cooking on charcoal, provided that you do not use extra sauces and heavily fry fish, makes the salmon a very low-calorie product, because its fat is heated and flows into the brazier.