Salmon

Wild salmon is a rich and natural source of omega-3, essential for brain development and function. It also assists in the prevention of heart disease, high blood pressure, arthritis and depression. Salmon also has protein, vitamins A, B and D as well as a range of minerals vital to a balanced and healthy diet.

However, farmed salmon may contain high levels of dioxins. PCB (polychlorinated biphenyl) levels may be up to eight times higher in farmed salmon than in wild salmon. Omega-3 content may also be lower than in wild caught individuals, and in a different proportion to what is found naturally.

There are also no rules on how or with what you should cook salmon. It all depends on the person.If you want to pan fried the salmon with just mixed herbs or grilled it or baked it, then by all means just do it.


Salmon With Herbs and Garlic

In this recipe salmon fillets are cut, sautéed and served in a creamy garlic sauce.

Four people will eat:

900g of salmon
A selection of chopped herbs such as tarragon, flat-leaved parsley and dill.
75g butter
2 garlic cloves, bruised
200ml of double cream
A wedge of lemon

Cut the salmon into 4cm wide strips and roll it in the mixed herbs. Coat each strip by pressing down slightly in the herbs.

Heat the butter in a sauté pan or thick skillet and add the salmon. Cook over a moderate heat for about 3 minutes. Shake the pan rather than stir the strips to avoid them breaking up.

Now add the cream and heat through to not quite boiling point. Season with salt, freshly ground black pepper and a few drops of lemon juice to ‘lift’ the sauce.