The Versatile Salmon

Nutritious fish lends its taste to array of Italian dishes

Salmon is one of the most versatile fish around. Whether baked, broiled, steamed or grilled, its lovely pink colour and delicate taste lends itself to a variety of dishes. It's also a very nutritious alternative to your dinner table since it's high in Vitamins A and B and Omega-3-oils. Omega-3 oils are increasingly used to treat everything from arthritis to kidney disorders to depression.
It was regarded as a prized possession by many early Native American tribes whose diets heavily depended on the fish. Its importance in Native American culture is apparent in the many legends based around this important food staple.
Italians have also always been particularly fond of the pink-coloured fish since it's a tasty complement to a lot of Mediterranean flavours.
Salmon gets its distinctive pink colour from a pigment within the insects that the fish feed upon. When purchasing, look for salmon with firm flesh and a bright pink to red colour. Fresh salmon should be consumed as soon as possible, within 24 to 48 hours or frozen up to three months.
To prepare salmon, cut off the fins behind the head. Then cut off all the fins on the belly of the fish and all the remaining fins (except the tail) on the fish. Working from tail to head, against the direction of the scales, scrape the back of a knife blade along the skin to remove the scales. Rinse the fish under cold running water to remove any remaining scales. Hook your finger through the gills and cut them out. Make a small incision in the belly just behind the head and pull out the entrails. Rinse the fish thoroughly under cold running water and dry well inside and out with paper towels.
Just in time for the season, try out a Summer Salmon Salad. Four boneless, skinless salmon filets are combined in a serving bowl with peeled and sliced red onion, and sliced red bell peppers. Grill the fillets about eight to 10 minutes and then grill the vegetables until softened. Arrange on a serving platter and drizzle with slightly tart vinaigrette made from freshly squeezed orange juice, Dijon mustard, honey, minced garlic, cilantro and olive oil and salt and pepper to taste.
Salmon Cakes and Salmon Balls are the perfect appetizer for an engagement party or a bridal shower. To make the Salmon Balls, drain salmon, reserving liquid; flake. Combine salmon, reserved salmon liquid, bread crumbs, onion, egg, garlic, salt and pepper. Shape into balls, about 1-inch in diameter. Chill. Brown salmon balls on all sides in butter. Transfer to chafing dish or warm serving dish. Add lemon juice and parsley to skillet. Pour over salmon balls.
For a refreshing change at the dinner table, cook up some Avocado and Smoked Salmon Soup. The peeled and pitted avocados are blended with lemon juice, sour cream, chicken broth, and Tabasco until smooth. Season with salt and pepper, and chill, covered with plastic wrap, for one hour. Stir chopped salmon in. Transfer to soup bowls and then garnish with remaining salmon strips.
Angel Hair Pasta With Smoked Salmon is a zesty pasta dish that is surprisingly light. Minced garlic, olive oil, tomatoes, white wine, capers, basil and Parmesan cheese give this main-course dish its distinctive delicate flavour. Minced parsley can be used as a garnish.
Then there's Farfalle with Smoked Salmon - the kind of dish that'll look as if it took hours to prepare. Boil pasta, and then in a pan, combine grated carrots, dry vermouth. Stir in light cream, and salt and pepper to taste. Finally, stir in salmon pieces and chopped, fresh dill. Toss mixture with farfalle and serve.
In Salmon with Fennel, the pink fish is stuffed with the aromatic herb and a variety of vegetables. Salmon in Vodka Cream Sauce is a rich-tasting second-course dish that's topped with green peppercorns for a lovely presentation at the dinner table.
Grilled Salmon With Roasted Tomato Sauce is an elegant recipe that takes no time at all. The strips of salmon can top sautéed spinach or grilled sweet peppers.
Herb Baked Salmon is a quick and easy recipe that's great for unexpected guests. And yes, the pink fish can even be enjoyed steamed. To make, simple combine with sliced potatoes, lemon juice and salt and pepper to taste. Garnish with lemon wedges.
Baking salmon in parchment paper creates a moist fish. For the perfect poached salmon, fry strips of the fish in a few inches of water in a pan. Simmer and cover for about five minutes.

Publication Date: 2003-06-22
Story Location: http://tandemnews.com/viewstory.php?storyid=2862