flAkeS of delicAte flAvour

Subtle in taste and soft in texture, the luscious meat of the salmon is ideal for light spring dishes, served in a variety of ways

Apopular fish, salmon has a sweet, pinkish flesh, which should be firm but succulent when cooked and will flake apart. As well as being delicious, salmon has many health benefits. It is an excellent source of protein, vitamins and minerals, including vitamins D and B12, potassium and selenium. Classified as an oily fish, salmon is also important for its content of omega-3 fatty acids, which are responsible for its reputation as a ‘brain food’. These fatty acids are believed to contribute to healthy brain function as well as the heart, joints and general well-being, and are higher in farmed salmon. The widespread farming of salmon means it is easily obtainable. Although farmed salmon is available all year round, wild salmon is only in season from March until September. Wild salmon, particularly from Scottish or Irish rivers, is considered superior in taste and quality. Salmon flesh generally varies from pale pink to an orangey-red, this natural colour comes from pigments released by krill and other tiny shellfish when eaten by the salmon. Farmed salmon can be a brighter pink, but any which are too dark should be avoided, as this could indicate that colour has been added. Salmon can be cooked whole, but it might be wise to ask a fishmonger to gut and scale the fish first. If it is being sold whole, its eyes should be bright and clear and the skin smooth and moist. Any fin bones can be plucked out with tweezers. If cooking for a larger group of people, a whole salmon recipe can be a wonderful talking point, especially if served at the centre of the table. Salmon can be also be purchased as either steaks or fillets and poached, pan-fried, grilled or baked. It should be measured at its thickest point and cooked for 10 minutes per inch. Techniques such as smoking and salting are also used to preserve salmon. If fresh salmon is not eaten within a couple of days, it is best to freeze it. Salmon can be frozen for up three months, but must be defrosted thoroughly before use. Once thawed, it should be kept in an airtight container and used within 24 hours.