My First SALMON MARINADE, No Salt or Sugar
January 25, 2018
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Omega-3 is termed as an essential fatty acid because the body cannot synthesise it, so it must be obtained from the diet.
Fish and shellfish have been important in human nutrition since prehistoric times. Fish farming is an age old practice and the ancient Assyrians and Romans farmed fish in ponds.
Salmon varieties are usually classified by the ocean in which they are located. In the Pacific they are considered part of the genus Oncorhynchus, and in the Atlantic they belong to the genus Salmo. There is only one migratory Atlantic species but five existing species of Pacific salmon: chinook (or king), sockeye (or red), coho (or silver), pink and chum. In the UK, the main source of salmon is from Scotland. Wild Alaskan salmon is also available.
Fish and shellfish are nutrient dense and salmon is no exception. It is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin “B12”) but it is their content of omega-3 fatty acids that receives the most attention, and rightly so. It is this essential fat which is responsible for oily fish’s reputation as a valuable “brain food”.
25 g protein
14.6 g fat
2.8 g saturated fat
A 100 g serving of salmon contains:
1 tablespoon peeled and finely chopped ginger, 1 tablespoon horseradish (or seeds) lemons (juice), chopped garlic, thyme, mint and black pepper.
How to make it:
Combine lemon juice, thyme, mint, black pepper, ginger and garlic in a deep plate. I added and 1 spoon horseradish or mustered (seeds). Add sliced salmon in the marinade. Seal the plate and refrigerate. In every 1-2 hours turn over the slices. It takes at least 6 hours.
I tried the salmon after 6h . It was just delicious!