Salmon is a popular food, and reasonably healthy due to its high protein and Omega-3 fatty acids and its overall low fat levels. Fresh salmon does not keep well, so buy it the day you want to eat it, or at most, the day before. Fresh fish is more perishable than chicken or meat, and must be kept refrigerated until cooked. Whole fish will keep better than steaks or fillets. Smoked salmon keeps for up to three days wrapped tightly in the refrigerator. Frozen salmon keeps about three months. To freeze fresh salmon, you need a 0°F freezer. Make sure the dealer has not sold you fish that has been frozen and thawed, as fish should never be refrozen.
Those who like home cooked salmon can search with several search engines to find salmon recipes. Here are just a few exotic salmon recipes but you can search for more common and easier salmon recipes if you'd like. Salmon with pistachio-basil butter. Ingredients: 1/4 c Pistachios (about 1 ounce); 10 lg Fresh basil leaves or 1/4 cup parsley and 2 tsp. dried basil, crumbled; 1 garlic clove; 1 stick butter; 1 ts lime juice; 6 oz 1-1/2-inch-thick salmon fillets; 1/2 dry white wine. Process pistachios, 10 basil leaves and garlic clove in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper. Transfer butter mixture to small bowl. Refrigerated until well chilled (Pistachio butter can be prepared up to 4 days ahead.) Preheat oven to 400-degrees F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter on top of each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Garnish with basil if desired and serve immediately. Lomi Lomi salmon recipe calls for: 1 lb salt salmon; 5 large ripe tomatoes; 1 medium yellow onion; chopped; 8 green onions. Scoop the tomato insides out with a spoon attempting to keep the outside shell of the tomato as intact as possible. Dice the removed insides and place the diced tomatoes and their shells in the refrigerator. Soak the salt salmon after cleaning. Change the soaking water occasionally to drain off most of the salt. After 3 to 5 hours of soaking remove skin and the bones. Cut the salmon into small pieces and place in a bowl. Add the diced tomatoes and also add the yellow onion chopped into small pieces. Cover the mixture with ice cubes until ready to serve. Chop the green onions very small and place them on top of the tomato mixture that you will place in the tomato shells to serve. Just as you serve the shells add a little crushed ice.
Red wine sauces are used almost exclusively with meat, poultry and salmon in France. When making wine sauce to accompany the exotic salmon recipes make sure you serve the wine used for making the sauce to emphasize the taste of a specific wine. The overall effect is stunning and the taste of the wine perfectly complements that of the fish.