salmon

Introduction

Salmon, also known as salmon or salmon, is one of the most commonly used fish ingredients in Western cuisine. There are different types of salmon in the consumer markets of different countries. Norwegian salmon is mainly Atlantic salmon, Finnish salmon is mainly farmed large-sized red meat rainbow trout, and American salmon is mainly Alaskan salmon. Salmon generally refers to fish of the genus Pacific salmon of the family Salmonidae in the order Salmoniformes. There are many types, such as the salmon and humpback salmon produced in Northeast my country.

Nutritional value of salmon

1. Salmon is rich in unsaturated fatty acids, which can effectively reduce blood lipids and cholesterol, prevent and treat cardiovascular diseases. Eating salmon twice a week can reduce the probability of death from heart disease by one third. Salmon also contains a substance called astaxanthin, which is a very powerful antioxidant. The omega-3 fatty acids it contains are essential for the brain, retina and nervous system, and can enhance brain function, prevent Alzheimer's disease and prevent vision loss.
2. Salmon can effectively prevent the occurrence and development of chronic diseases such as diabetes, has high nutritional value, and enjoys the reputation of "water treasure";

Salmon's benefits and effects

1. Rich in protein. Like other fish, salmon also contains a lot of protein, and it is higher than other fish. Therefore, eating more salmon can maintain potassium-sodium balance and eliminate edema. Because it is rich in high protein, it can also improve immunity. Because it is rich in protein, it is beneficial to protect the elasticity of blood vessels, so it can lower blood pressure. Hemoglobin is also a kind of protein, so it can buffer anemia and is beneficial to growth and development.
2. Rich in copper, copper is an indispensable mineral for human health and is related to the color of our hair. If copper is lacking, premature graying of hair will occur. Copper also has an important influence on the development and function of blood, central nervous system and immune system, skin and bone tissue, as well as brain, liver, heart and other internal organs. Lack of copper can also lead to anemia, so eating more salmon is one of the better ways to take in copper.
3. Prevent stroke. Because salmon can live in the deep sea, there is an unsaturated fatty acid in its blood, which can remove excessive saturated fatty acids in the blood, lower blood lipids, enhance blood circulation, reduce the damage of lipid toxins to blood vessel walls, and maintain the elasticity of blood vessel walls, so it can effectively prevent stroke.
4. Other effects. Because salmon contains DHA, which is known as the protector of the brain, it can enhance brain function and prevent Alzheimer's disease. It can be used to assist in the treatment and prevention of Parkinson's disease, stroke, vision loss and other diseases. Salmon can also effectively prevent diabetes.

Side effects and contraindications of eating salmon

There are many benefits of eating salmon, but it is worth noting that you should not eat too much at one time. It is best to eat marine fish cooked to kill some bacteria. Eating it raw will cause severe abdominal pain and allergies due to Anisakis infection. Pregnant women should not eat salmon. People with weak constitutions and people with sensitive skin should not eat salmon.

How to cook delicious salmon

Steamed salmon ingredients: 1 piece of salmon, about half a small onion, 1 mushroom, a little shredded ginger, a little minced garlic, 1 teaspoon of seafood soy sauce, a little sugar, a little chopped coriander. (You can omit it)
practice:
1. The ingredients are very simple, a piece of salmon, some mushrooms, onions, ginger, coriander, and garlic. Cut the salmon into large pieces; cut the onions into strips; slice the mushrooms; cut the coriander into sections; mince the garlic; and cut the ginger into strips.
2. Take a large plate. The plate should not be too shallow. A lot of soup will flow out when the fish is steamed. Put a layer of onion shreds on the plate, then a layer of mushroom slices, and finally sprinkle some shredded ginger.
3. Place the salmon on the onion slices, mushroom slices and ginger slices and steam for about 6-7 minutes;
4. Take a small bowl, pour the soup from the steamed fish into it, then add the chopped garlic, a few drops of seafood soy sauce, a little bit of sugar, mix well and pour it on the salmon, sprinkle with a little chopped coriander, or you can directly take the fish and dip it in the sauce to eat.

Ingredients for pan-fried salmon: 300 grams of salmon, 50 grams of sweet peas, 1 each of green, red and yellow pepper (sliced), 50 grams of lotus root strips, 25 grams of shallots or onions, 1 egg, and appropriate amounts of dry starch, unfried black and white sesame seeds, lemon juice, salt, pepper, honey, fish sauce, etc.
practice:
1. Cut the salmon into even-sized pieces and marinate with pepper, salt, lemon juice, honey, etc. for 5 minutes to remove the light fishy smell of the salmon;
2. Crack the eggs, apply dry starch on one side of the marinated salmon, then apply egg liquid, and finally apply unroasted black and white sesame seeds, and set aside;
3. Turn the induction cooker to medium heat, take the pan out, pour in a proper amount of olive oil, when the oil starts to bubble, put in the salmon, fry the side with black and white sesame seeds for 20 seconds first, wait for it to be set, then fry the other two sides until they turn golden brown and are about 90% cooked, then remove from the heat, fry for a few more seconds using the residual heat and serve on a plate;
4. Fry the sweet beans, green, red and yellow pepper slices and lotus root strips, then mix them next to the fried salmon.