Search
Language
5 suggestions for salmon recipes
Table of Contents
1. The Atlantic salmon - a species adapted to two environments
The Atlantic salmon is classified as a marine fish, but it can also be found in rivers. It is a species adapted to two environments, as it requires access to salt and fresh water for proper development. It is characterized primarily by its pinkish color, which can vary depending on the specific species. The life expectancy of the Atlantic salmon can reach up to 10 years (an average of 4-6 years). The weight of this species is also very variable - one can purchase Atlantic salmon weighing around 5 kg, but it can reach up to 36 kg (M. Makomaska-Juchiewicz, P. Baran 2012).2. Rainbow trout has a nutritional value
Due to its high content of nutrients, rainbow trout is a highly prized fish. It is characterized by a high level of polyunsaturated fatty acids, but also protein and many vitamins and minerals. Below is presented the content of several selected nutrients in 100 g fresh rainbow trout (Food Data Central - USDA, fdc.nal.usda.gov/index.html).3. Five suggestions for dishes with salmon
Preparation time: 50 minutes Ingredients (per serving): – Tagliatelle pasta – a glass, – Atlantic salmon, filet – one piece, – Olive oil – a teaspoon, – Onion – a plaster, – Garlic – a piece, – Light sandwich sauce – ½ tablespoon, – Spinach – 2 cups of leaves, – Parsley – 2 teaspoons, – Salt – a pinch, – Pepper – a pinch, – Sweet pepper – a pinch, – Hot pepper – a pinch. Preparation: 1. Cook the tagliatelle pasta in salted water. 2. Meanwhile, wash the salmon, dry it, season it with salt and pepper, and bake it for 25 minutes at 180°C in a preheated oven. 3. Peel and finely dice the onion and garlic and fry them in hot olive oil. 4. Add spinach and simmer for about 10 minutes, covered. 5. Cut the cooked salmon into smaller pieces, add it to the pan, and mix it with the spinach. 6. Add the sandwich sauce and stir well. 7. Add the pre-cooked tagliatelle pasta to the pan and mix well. Season to taste, transfer to a plate, and sprinkle with chopped parsley. Nutritional values (per serving): – Energy: 559 kcal, – Protein: 32.5 g, – Fat: 21.6 g, – Carbohydrates: 58.7 g, – Dietary fiber: 3.7 g.4. Baked salmon with tomatoes and spinach
Preparation time: 60 minutes Ingredients (per serving): Atlantic salmon, fillet artifact, brown rice 1⁄2 bag, olive oil spoon teaspoon, garlic tooth, cocktail tomatoes 2 servings, spinach, leaves 2, lemon juice, salt spit, pepper peak, sweet peppers spice. Preparation: 1. Wash, dry the salmon fillet, season with salt, pepper, paprika, and lemon juice. Let it sit in the refrigerator for 15 minutes. 2. Preheat the oven to 180°C. Bring water with a little salt to a boil and cook the rice according to the instructions on the package. 3. Grease a heat-resistant bowl with olive oil, put the fish in it and bake for 20 minutes. Then add the diced cocktail tomatoes, spinach, and sliced garlic and bake for another 15 minutes. 4. Take the baked salmon with vegetables out of the oven, put it on a plate and serve with cooked rice. Nutritional value (per serving): - Energy: 479 kcal, - Protein: 27, 0 g, - Fat: 20, 2 g, - Carbohydrates: 47, 4 g, - Fiber: 4, 4 g.5. Salmon and avocado toast
Preparation time: 15 minutes Ingredients (per serving): – whole grain bread – 2 slices, – olive oil – 1 tablespoon, – smoked salmon – 2 slices, – avocado – 1/2 piece, – tomato – 1 piece, – arugula – a handful, – pepper – a pinch, – salt – a pinch. Preparation: 1. Toast the bread. 2. Wash, peel, and slice the avocado. 3. Cut the salmon into smaller pieces and place them on the toasts. 4. Spread olive oil on the toasts, distribute the sliced avocado, tomato, and arugula on top. 5. Season with salt and pepper. Nutritional value (per serving): – energy: 478 kcal, – protein: 18.8 g, – fat: 21.7 g, – carbohydrates: 51.9 g, – dietary fiber: 11.6 g.6. Salmon and vegetable risotto-style rice
Preparation time: 60 minutes Ingredients (per serving): parboiled rice 1⁄4 cup, olive oil teaspoon Atlantic salmon, fillet piece, ?? onion ?? plaster, garlic clove, spinach 2 portions, green handful, canned bunch 2 tablespoons glasses of vegetable broth, cocktail sauce flavor, parsley juice liqueur, pepper sauce sauce, salt, salt and salt. Preparation1. Rinse the salmon, pat dry, season with salt, pepper and lemon juice. Preheat the oven to 180°C. 2. Place the salmon on a baking sheet lined with parchment paper and bake for 25 minutes. Cut the salmon into smaller pieces. 3. Peel and finely chop the onion and garlic, then sauté in olive oil. Add the rice and sauté for 2-3 minutes. 4. Add the vegetable broth and cook for about 15-20 minutes. 5. After this time, add the drained green peas, chopped spinach and salmon and cook for another 2-3 minutes. 6. Transfer to a plate and sprinkle with chopped tomatoes and chopped parsley. Nutritional value (per serving): – energy: 506 kcal, – protein: 28.8 g, – fat: 18.7 g, – carbohydrates: 55.6 g, – dietary fiber: 4.9 g.7. Mini tortilla with cheese, salmon and cucumber
Preparation time: 20 minutes Ingredients (per serving): - whole grain tortilla - piece, - light sandwich cheese - 2 teaspoons, - smoked salmon - 2 pieces, - green cucumber - piece, - avocado - 1/2 piece, - spinach - handful. Preparation: 1. Spread the tortilla evenly with sandwich cheese. 2. Wash, peel and slice the avocado and cucumber. 3. Place the salmon pieces, spinach, cucumber, and avocado on the tortilla. 4. Roll the tortilla and cut it into smaller pieces. Nutritional value (per serving): - energy: 422 kcal, - protein: 15.4 g, - fats: 22.1 g, - carbohydrates: 40.3 g. - dietary fiber: 12.5 g.
