Simply super salmon
Salmon is one of our most popular superfoods. It has been adopted internationally as one of the easiest and most deliciously nutritious foods to be enjoyed combined with local flavours and ingredients.
We’re lucky enough in New Zealand to have the perfect conditions for breeding and growing salmon. They are hatched in clear South Island mountain streams before being transferred to pristine seawater farms around our coasts.
Unlike Atlantic salmon, which is imported frozen from the northern hemisphere, New Zealand King salmon is delivered fresh daily to local supermarkets and can be just 24 to 48 hours from the ‘paddock to plate’.
Salmon is a naturally rich source of long chain omega-3s that have important heart and brain health benefits. Researchers have found that salmon also has good anti-inflammatory properties that help against arthritis.
If you find salmon a little rich, soak it in a little white wine for a few minutes before cooking, or, even cook it in wine — red or white.
Fresh salmon will keep for three to four days loosely covered with foil or plastic film. But as with most other fresh foods the sooner it is devoured the better it will taste.
When purchasing salmon allow about 100 grams to 200 grams per person depending on the cut, and bones and skin.
Stir-fried, grilled, baked, pan-fried or poached salmon marries well with ginger, soy sauce, fresh herbs, saffron, olives, Moroccan spices, capers, curry powder, limes, lemons and garlic.
Boned and cubed pieces of salmon come ready-packed from the supermarket chilled seafood cabinet. Sliced beans or asparagus could replace the cauli or broccoli.
This is a scrumptiously easy dinner party dish. Sides of boned salmon can be ordered from Regal Salmon.
Salmon is a relatively recent addition to Spanish cuisine. However, it has been successfully incorporated into the country’s most popular dishes.