Breaking
FoodNerdy Recipes Management System
Tag

salmon

Browsing
Food

Carrot Salmon: This is How You Make the Vegan Salmon Substitute Yourself

Carrot salmon is quick to make and a surprisingly good substitute for smoked salmon. We will explain how to make the spicy carrot strips yourself.

Salmon is one of the most popular edible fish, but there are many reasons not to eat it: Overstocked aquaculture, ethoxyquin, endangered wild stocks – the fish comes with many problems on the plate.

The carrot salmon does not have these problems. In addition, it looks quite similar to smoked salmon and even tastes like the original. Carrot salmon is also a great way to rediscover the vegetable.

Carrot Salmon: The Recipe

Ingredients:

3carrots
2 tablespoons rapeseed oil
2 tsp soy sauce
0.5 tsp smoked salt
1 teaspoon horn syrup
1 tbsp apple cider vinegar

Directions:

Peel the carrots and slice them lengthways into thin strips with a vegetable peeler.
Boil the carrots in unsalted water for 3 to 4 minutes. Rinse them with cold water and let them drain.
Mix together the remaining ingredients for the marinade.
Mix the carrots thoroughly with the marinade. Tip: The carrot salmon tastes particularly good after it has been allowed to sit in the fridge for a day or two. Keep it airtight and shake the storage jar every now and then to distribute the marinade well. The carrot salmon tastes particularly good on bread with (vegan) sour cream. Sprinkle with freshly ground pepper and finely chopped dill for added flavor.

Ingredient tips for carrot salmon

The carrot salmon comes even closer to the original if you also stir finely chopped seaweed into the marinade. For example, you can use dried nori seaweed or wakame. You should note a few things:

Many seaweed farms are far away in Southeast Asia, so the seaweed has to travel a long way to reach us. However, there are also algae farms in Europe. If possible, buy seaweed that has been proven to come from Europe.
An organic seal certifies that the algae come from a body of water with good water quality.
Algae sometimes contain a lot of iodine. If possible, buy products that list the iodine content – ​​because while iodine is very important for the body, an overdose can cause problems. Important: If you have thyroid problems, an iodine overdose can be particularly critical. It is therefore better to avoid algae or seek medical advice.

Tip: You can also use Liquid Smoke instead of smoked salt. You can also give the carrot salmon even more flavor with a pinch of smoked paprika.

 

Keep Reading
By
Food

Smoked Salmon Recalled

For reasons of preventive consumer protection, the manufacturer “Küstengold Handelsgesellschaft mbH” is recalling its “Küstengold Smoked Salmon Honey”. The reason for this is contamination with Listeria monocytogenes.

Product recall

The “Küstengold Smoked Salmon Honey” in the 100-gram pack and the following identifiers is affected by the product recall:

  • Best before dates 02/15/2016, 02/19/2016, 02/20/2016, 02/22/2016 as well as the
  • Lot numbers 04CL,99225, 99237, 99238, 99242 and dem
  • Identification mark NL6063

Contamination with Listeria monocytogenes

As the manufacturer explains in a press release, these products are affected by contamination with Listeria monocytogenes and have therefore been withdrawn from the market. Customers who have purchased these products can return them to the respective store. The purchase price will be refunded.

Keep Reading
By
Food

Grilled Salmon – Tips for Extra Flavor

Have you ever tried grilled salmon? If not, then it’s about time! When grilled, the salmon fillet not only becomes particularly juicy but also develops its full aroma. We give creative grilling tips for maximum grilling pleasure

Crispy on the outside, juicy on the inside: grilled salmon

Variant 1: Grilled pure on the skin

Ask the fishmonger to give you some nice pieces of salmon with skin. Because grilling salmon on the skin has several advantages: on the one hand, the skin offers heat protection so that the fish stays nice and juicy; on the other hand, the fish, brushed with heat-resistant oil, does not stick to the grill. All you need for this easy grill dish is a fresh skinned salmon fillet, some oil, salt, pepper, and of course a hot grill. Brush the fish and grid with oil and place the salmon, skin side down, on the grid for about 2 to 3 minutes, season with salt and pepper. And leave it alone! Because it is only turned once, even if the skin burns slightly. After flipping, move the salmon to a less hot part of the grill and wait for another 1 to 2 minutes. Then comes the finger test: if the fillet gives way when you press it, it’s still pink on the inside. If you like, drizzle some lemon juice over it – done! Serve with a green salad or cucumber salad with dill.

Variant 2: “Salmon Knot”

The hearty variant of the salmon parcel: The “Salmon Knot” is grilled on the skin and is particularly crispy. For a packet of salmon, you need two decent-skinned salmon sides of the same size (if you’re grilling for more than one person, the amount will have to be multiplied, of course).

Before you tie the salmon sides together, stuff them with anything you crave: how about garlic, lemon, tomatoes, and rosemary? Tie the two salmon halves on top of each other with kitchen twine just tight enough to hold them together.

For the laced packet of salmon, the grill can be really hot, because the skin acts as a heat shield and protects the fish from drying out. Leave the salmon packet skin side down for a few minutes before turning. After a few more minutes, the salmon knot is done. If you want to be absolutely sure, use a meat thermometer: if the salmon pack reaches 55 degrees Celsius, the fish is done.

It is best to grill the side dishes at the same time: broccoli, courgettes or mushrooms taste good with the fresh salmon.

Variant 3: Salmon from the wooden plank

Our Scandinavian neighbors show us how: salmon from the wooden plank is part of the standard repertoire in Norway. And rightly so, because grilled over cedar or aspen wood, the salmon stays juicy and delicately pink on the inside and crispy on the outside. The plank gives the fish a special wood aroma.

You can get special untreated wooden grill planks, for example, from well-stocked specialist shops or from specialized online retailers. Place this wooden plank in water for one to two hours before grilling, before placing the salmon fillet on it. You can let your imagination run wild when it comes to seasoning – whether puristic with salt, pepper, and lemon or exotic with teriyaki sauce, lime and sesame – discover your favorite variant of the plank salmon!

Variant 4: Marinated salmon skewers

Quick and healthy finger food from the grill: the salmon skewers are easy to eat with your hands and are ideal for a summer party in the garden.

To prevent the wooden sticks for the skewers from burning, soak them in water for about half an hour before grilling. Meanwhile, cut the salmon fillet (amount depending on the number of guests) into bite-sized cubes. Season the cubes with salt and pepper and thread them onto the skewers, spaced slightly apart. Brushed with a little high-heat oil, the skewers can be easily removed from the grill. After just 2 minutes and frequent turning, the appetizing skewers are ready! If you like, you can soak the salmon cubes in cream for half an hour. This makes them particularly tender.

Salmon: a healthy catch

According to the German Society for Nutrition, fish should be on the menu once or twice a week, at least half of which are fatty fish species such as salmon. It naturally contains a variety of components that have a positive effect on different parts of our body. Salmon is one of the richest sources of Omega 3 in our diet. Our body does not produce omega 3 itself, it can only be supplied to the body from outside through an appropriate diet, such as salmon. Omega 3 has a positive effect on the functioning of the cardiovascular system and the brain.

The increasing demand for salmon can no longer be met by wild salmon alone. Therefore, the fish increasingly comes from aquaculture. Norway, the main producer of salmon, has completely switched to aquaculture. The philosophy behind this is not to take more from the sea than can grow back. Farmed salmon has long had a reputation for being heavily contaminated with antibiotic residues. Today, however, no antibiotics are used at all: in the same time that salmon production has grown from 50,000 tons to 1.2 million tons, antibiotic use has fallen by 99 percent. All Norwegian salmon are vaccinated, so the salmon is healthy. The cold Norwegian fjord water does the rest to ensure that the salmon grow up healthy and their meat is particularly valuable.

Keep Reading
By
Food

Wild Salmon is Lower in Fat Than Farmed Salmon

On hearty wholemeal bread with a hint of spicy horseradish and a sprig of dill or steamed with a delicious mustard dip – salmon always tastes delicious! If you want to do something for your figure and the environment in addition to enjoying it, you should prefer the lower-fat wild salmon to the farmed salmon when shopping.

Wild salmon is the first choice

The range extends from one percent fat in wild salmon to more than 16 percent fat in farmed salmon. Wild salmon is, therefore, lower in fat than farmed salmon. However, the wild variant should not only be used for figure-friendly reasons: it is more expensive than farmed salmon, but the wild fish does not pollute the environment with medicines or excrement.

Of course, the wild salmon should still only be eaten sparingly. The following applies: the rare enjoyment of a wild fish is better than the frequent enjoyment of cheaper farmed fish. It is best for fish lovers to go for the products marked with the MSC seal. This seal guarantees that the fish comes from stock and is environmentally friendly fishing.

That’s why salmon is healthy

The fish with the pink flesh is extremely healthy. Salmon contains vitamins B6, B12, D, niacin, and folic acid. It also contains a lot of potassium, iodine, and omega-3 fatty acids.

The latter belongs to the group of polyunsaturated fatty acids and has a positive effect on cardiovascular health and rheumatic complaints. The omega-3 fatty acids are also involved in many reactions in the body’s cells and are stored less in body fat than saturated fatty acids.

Keep Reading
By
Food

Pea Soup with Salmon Rolls

The pea soup with salmon rolls is ideal as a starter is inexpensive and quick, and easy to prepare. Dinner should always consist of at least three courses. It is often more difficult to find a suitable and tasty starter than a main course. The pea soup with salmon rolls is a timeless starter and impresses with its simplicity and taste. Therefore, they are ideal as a local starter dish to serve with almost any local main course. Due to its simplicity, it is good, cheap, quick to cook, and also suitable for beginners.

Ingredients for 4 persons

– 300g young peas (frozen)
– 50 ml of white wine
– 100 g smoked salmon
– 200g cream
– 50g pine nuts
– 1 medium onion
– 1/8 liter of vegetable broth
– Table horseradish
– Salt
– Cayenne pepper
– Nutmeg
– chives

Preparation of the pea soup

As a first step, peel the onion and cut it into small cubes. Then heat some oil or frying fat in a saucepan and add the onion pieces until they are translucent. Next, stir about a teaspoon of vegetable stock into 1/8 liter of warm water and add it to the onions in the pot. Let the whole thing boil up briefly and add the young peas, let it boil up again briefly, and then add half the cream. It is important that you take the pot off the stove and puree the amount well. Then add the white wine and boil the mixture again. Then add the rest of the cream and season with salt, cayenne pepper, and nutmeg to taste. If you don’t like it that spicy, you can use regular pepper instead of cayenne pepper.
To round it all off, heat some oil in a pan and roast the pine nuts, which you then add to the soup.

Preparation of the salmon rolls

Cut the salmon into strips depending on how big you want your rolls to be. It is advisable to choose the size of the rolls in appetizer size since you do not need any additional cutlery to cut the rolls afterward. Spread a thin layer of horseradish on the salmon strips and roll them into a roll. To give the whole thing a hold, tie the rolls together with the chives.

Useful additional knowledge

It is best to serve the soup in a preheated deep plate or cup, as the soup cools down quickly. You should also serve the salmon rolls on the edge of the plate or on an extra plate, as if you put them in the soup, they can fall apart more quickly and the horseradish can drown out the taste of the soup.

Keep Reading
By
Food

Ribbon Pasta with Salmon and Cognac Sauce

“Love goes through the stomach” – this saying must have come from an Italian. Try this cognac and lime juice flavored sauce and you’ll know what I’m talking about.

Ingredients for 4 persons

  • Salt
  • 350 g skinless salmon fillet
  • 1 onion
  • 1 tbsp olive oil
  • pepper
  • 400 g tagliatelle
  • 1 Cube of Crab Soups – Pate
  • 2 tablespoons cognac or brandy
  • ¼ liter fish stock (jar) or vegetable broth
  • 200 grams of whipped cream
  • 1-2 tsp lime or lemon juice
  • 3-4 sprigs of dill

Preparation

  1. Bring plenty of salted water to a boil in a saucepan.
  2. Wash the salmon and pat dry, then cut into cubes. Peel the onion and cut it into fine cubes. Heat the oil in a pan and fry the salmon on both sides until golden brown. Season with salt and pepper and then remove.
  3. Cook the noodles in boiling water for 10-12 minutes.
  4. Melt the crab paste in a pan and sauté the onion in it. Deglaze with the cognac, the stock, and the cream.
  5. Bring it all to a boil and simmer for 3-4 minutes. Season to taste with salt, pepper, and lime juice. Wash the dill, pat dry, set aside a small part for garnish, and finely chop the rest. Add the dill to the sauce and stir.
  6. Now add the salmon and heat everything up.
  7. Drain the pasta, place it on a plate, and serve it with the salmon sauce. Garnish the plates with the remaining dill. Good Appetite.

Useful additional knowledge

If the dill taste is too strong for you, you can replace it with parsley. It is also very pleasant to taste and to look at.

Keep Reading
By
Food

Tagliatelle with Smoked Salmon al Salmone

A wonderful, simple, Italian pasta dish that is an absolute highlight despite fewer ingredients. The smoked salmon gives the food a very special taste. The parsley makes the food wonderfully fresh.

If you want to conjure up a real meal for connoisseurs in a hurry, this is the right dish for you. The smoked salmon gives this pasta sauce a very special taste. Despite fewer ingredients, the recipe has a certain “something” and is also well suited if, for example, you need something quick after work.

Ingredients for 4 persons

– 400g of tagliatelle
– 200g smoked salmon
– 200g sour cream
– 1 large onion
– olive oil
– 1/2 bunch of parsley
– Salt
– Pepper

Preparation

  • Wash the parsley, pat dry, and cut it into small pieces. Then peel and finely chop the onion. Cut the salmon into thin strips.

  • Cook the pasta in plenty of salted water until al dente.
  • Meanwhile, sauté the onions in the olive oil, add the salmon and fry briefly (about 3 minutes).
  • Add the sour cream and let it simmer for about 3 minutes over low heat. Season with salt and pepper and add 3-4 tablespoons of the pasta water.
  •  Drain the noodles briefly, place them on plates and pour the sauce over them to serve, and sprinkle with parsley.
  • If you want, you can sprinkle the pasta with Parmesan, for example.
  • Serve with a crisp green salad and a dry white wine.
Keep Reading
By
Food

Salmon, Trout and Co.: How Healthy is Fish Actually?

Fish is a regular part of the menu for many; after all, he is generally considered to be very healthy. But you also want to consume fish sustainably

The problem with the fish: you should know that

Fish is generally considered healthy in our society. The reason for this assessment is the high-quality protein it contains, essential and health-promoting fatty acids (such as omega-3 fatty acids), valuable vitamins and numerous minerals. But not only the health aspect has to be considered when consuming fish: Sustainability must not be neglected either.

The term “fishing” is also associated with terms such as “animal suffering”, “environmental destruction” and “overfishing”. In order to decide whether the purchase of a fish is compatible with the concept of sustainability, the fishing areas, the fishing methods and the certificates must be examined. Only those who consciously consume fish can take a step against the problems of fishing and thus do something good for the environment.

Keep Reading
By