Salmon is a prized fish because it is high in Omega-3, a essential fatty acid required for brain development and to reduce risk of chronic pulmonary diseases. This recipe is not only satisfying and convenient, it brings out the natural flavours of a Wild Caught Salmon.
Prep Time: 15min
Cook Time: 30min
4 x 200g Wild Caught Coho Salmon Fillet
1 yellow zucchini, sliced into half moons
1 green zucchini, sliced into half moons
400g of pumpkin, chopped into bite-sized cubes
2 shallots, 1 thinly sliced and 1 chopped
1 clove garlic, minced
2 1/2 tbsp olive oil
salt and freshly ground black pepper
1 1/2 tbsp fresh lemon juice
2 large tomatoes, diced
1 tbsp chopped fresh thyme
3/4tsp dried oregano
- Pre-heat over to 200C. Cut 4 sheets of aluminium foil into 50cm lengths
- Toss zucchini, pumpkin, sliced shallot, garlic together with 1 tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
- Brush Salmon Fillets with 1 tbsp of olive oil, season both sides with salt and pepper then place one fillet over each layer of vegetables on foil. Drizzle lemon juice over Salmon.
- Toss together tomatoes, remaining diced shallots, thyme and oregano and 1 1/2 tsp olive oil, season lightly with salt and pepper. Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal. Place on a rimmed baking sheet and bake in preheated oven until Salmon has cooked through, about 25-30 minutes. Carefully open foil packets and serve warm.
There are good reasons why the majestic Salmon remains such a popular choice – it’s full of vitamins, lends itself to countless easy preparations, and has an undeniably rich flavor. But lately, it gets more confusing when shopping for Salmon as merchants flood the market with Salmon Trouts. Though the term is misleading, the price is attractive and distracts consumers.
So what is the difference between Salmon Trout and Salmon?
In Singapore, Salmon Trouts in the market is what the food industry would sometimes re-brand as for Rainbow Trouts. Rainbow Trouts are fresh-water fishes and migrates to the sea where it thrives in salt water, becoming the Steelhead trout. But this fish is a freshwater fish, and not a saltwater fish. There is a slight difference in appearance, yet have similar bone structure and flesh texture.
Here’s what to love about Salmon and why pay a premium price for this prestigious white meat:
- Mercury concentration in freshwater fish are much higher than saltwater fish as harmful methylmercury latches onto decayed plants and animal matter.
- A study by the University of Quebec concluded that though consuming lean fish do contain DHA and EPA, these fish does not increase Omega 3 serum levels. The advice to eat fish on a regular basis apply to only salt water fish consumption.
- In the same research, it is also noted an increased blood methylmercury concentration in frequent fish eaters. They concluded that no matter how many locally caught freshwater fish are eaten, serum DHA and EPA levels are not affected.
- Salmon is full of omega 3 fatty acids, a “brain food”, with a host of other benefits.
- The different habitat and feed of all meat source affects the flavor, taste and texture of the meat. Saltwater fishes are known for its natural sweetness and refined texture, and the Salmon stands out from most fishes for its buttery flavor on top of the natural ocean sweetness.
So, are the two types of fish the same? The answer is a resounding no – they do not taste the same. Although Salmon Trout resembles the Salmon in many ways, the taste is comparatively different – a Salmon will always be more prized than a trout.
A party dish that will leave your guests craving for more. Simple yet classy Salmon Hors D’oeuvre, is a great dish to bring to any party. Great for time-sensitive people as it takes 10 minutes to cook and prepare.
100g Feta Cheese
100g of Cured Salmon
2 Tbsp Chopped Mint
1-2 Tbsp Liquid Honey
Juice of 1 lime
1 tbsp Olive oil
Mint Leaves, to garnish
- Cut the watermelon into 2cm cubes
- Cut the feta into cubes of the same size
- Cut the kiwis into cubes of the same size too
- Place the feta, melon, kiwi and salmon onto the cocktail sticks.
- Brush the marinade over the Salmon Hors D’oeuvres.
- Place in the fridge for a couple of hours before serving.
Cooking Time 10 minutes