Alaskan Salmon
Alice Said:
How much mercury is there in wild Alaskan salmon?We Answered:
Quite a bit.lol i was kidding. I dont really worry about whats in the salmon. It tastes awesome so I eat it. Infact, I eat a lot of seafood. Makes one smart & horny. Always a good combination. Plus I heard it doesn't have that toxic acid that red meat has.
Martha Said:
Is sockeye salmon the same as Alaskan salmon?We Answered:
Alaskan salmon only means that it came from Alaska. The Alaska designation has nothing to do with what kind of salmon it is. There are 5 species of salmon that can be found in the Pacific waters off Canada and Alaska. Sockeye is one of them. Look up "Pacific salmon" to see what they all are; some have a couple of different names that are used. And yes, wild salmon is far better in every way than farmed salmon. Farmed salmon is never Pacific salmon, anyway, even if it was farmed on the Pacific coast. Farmed salmon is the Atlantic salmon species. If it says wild Alaska sockeye, it wasn't farmed. They don't farm sockeye. If it doesn't say wild specifically, I would assume it's farmed fish, because wild fish command a higher price.Floyd Said:
How often is it best to eat (good) fish per week? What's the difference between alaskan salmon and sockeye?We Answered:
Everyday is fine but you should limit the mercury laden fish to once or twice. There are five varieties of Salmon; Pink, Chum, Coho, Chinook and King. The last two are favored by the Asian buyers as they've got the highest oil content. They are the least abundant as well so they command the highest prices. All five have several other names. Example: Chums are often referred to as "Keta or Silver Brights" and Pinks are called "Humpback".Brandon Said:
Does wild alaskan salmon in the can have the same amount of nutrients as fresh wild alaskan salmon?We Answered:
The answer is certainly not. Any time you process and prepare food in a commercial manner, like canned salmon, you lower the nutritional value substantially. Remember, they have to use higher temps to sterilize foods. These temps help to deplete a great deal of a foods nutrients.... However, due to terrible cooking practices of most people, a great deal of the nutritional value of virtually all their meals is lost...!Nathan Said:
How to prepare Alaskan Salmon Steaks?We Answered:
BAKED SALMON STEAKS3 salmon steaks (about 1/2 lb each)
lemon juice
crackers, crumbled
garlic and onion powder
3 pats butter (1 tablespoon each)
salt and pepper, to taste
1 tablespoon fresh parsley, minced
Spray a shallow sided aluminum baking pan with olive oil spray. Place fish steaks on pan, each with a pat of butter on top. Sprinkle evenly with garlic and onion powder and a pinch each of salt and pepper. Crumble the crackers evenly your hands) over the top of the fish (using your hands). Sprinkle with minced parsley.
Broil (on the top rack), without turning, until the edges of the fish are browned and the flesh is a whitish pink (no longer clear) and it starts to look flaky when touched with a fork. This will take about 10-15 minutes, depending on your oven and the size of the fish steak.
Squeeze lemon juice over top before serving garnished with a sprig of fresh parsley and lemon wedges.
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GRILLED FRESH SALMON STEAKS
2 (1 1/2 inch) thick fresh salmon steaks
Bottle of steak sauce
Marinate salmon in the steak sauce for one hour in the refrigerator. Remove from marinade. Cook on charcoal or gas grill for 10 minutes on each side. Serve with baked potato and salad.
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GINGER-GLAZED SALMON STEAK
Ginger Glaze:
2 tablespoons grated fresh ginger
2 tablespoons minced garlic
2 tablespoons minced scallion, white part only
2 tablespoons chopped cilantro
1 tablespoon hot chili paste
1/2 cup rice wine vinegar
1/4 cup Mirin (Japanese rice wine) or dry sherry
2 tablespoons hoisin sauce
1/2 cup chicken stock
1 tablespoon vegetable oil
4 7-ounces salmon steaks
Salt
Fried basil leaves, for garnish
Basil mashed potatoes
Sesame asparagus
Preheat oven to 450 degrees.
Make glaze: In a small saucepan combine all ingredients and bring to a boil. Simmer 30 seconds and remove from heat. Cool to room temperature.
Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season salmon with salt. Sear first sides until golden brown. Turn steaks and roast in oven for 3 minutes. Brush with Ginger Glaze. Roast for 1 minute more. Serve with potatoes and asparagus, garnished with basil leaves.
Makes 4 servings.
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SALMON STEAK WITH MUSTARD SAUCE
(Dijon)
4 sm. salmon steaks, 3/4" thick
1/4 c. sour cream
3 tbsp. Dijon mustard
2 tsp. lemon juice
2 tbsp. melted butter
1 clove minced garlic
1/4 tsp. dry dillweed
Combine 5 ingredients less butter and mix well. Brush steaks with melted butter. Broil or bake to desired doneness. Lightly browned and tender. Do not overcook. Spoon sauce over steaks and serve.
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BROILED SALMON STEAKS
2 (1 inch) thick fresh salmon steaks
1/4 c. oil
1/4 c. lemon juice
1/4 c. soy sauce
1/4 c. snipped fresh dill or 1 tsp. dried dillweed
1/2 tsp. dried tarragon
Pepper steaks lightly on both sides. Mix the rest of the ingredients together and marinate steaks in it for at least 2 hours. Broil 4 inches below heat source for about 5 minutes per side, baste often with marinade. Serve with twice baked potatoes and buttered asparagus. Use any marinade leftover fish. It is good on the asparagus, too.
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SALMON STEAKS, BRETONNE
4 salmon steaks
1/4 lb. mushrooms, chopped
Thyme
1 carrot, grated
6 scallions, chopped
Salt, pepper
Saute vegetables lightly in 1 tablespoon butter. Season. Cover each steak with 1 or 2 tablespoons vegetables. Wrap each steak in a papillote - an oval of parchment or heavy waxed paper folded over to encase the steak and edges crimped together (or use aluminum foil). Bake on cookie sheet in 350 degree oven for 30 minutes. Serve with lemon wedges. Be careful when opening the packages as the steam is hot.
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GRILLED SALMON STEAK WITH MUSTARD
4 salmon or tuna steaks, about 1 1/2 lbs. & about 1" thick
Salt & freshly ground pepper to taste
3 tbsp. olive oil
2 tbsp. Dijon style mustard
1 tbsp. mustard seeds
1 tsp. ground cumin seed
1/4 tsp. red pepper flakes
1 tbsp. lemon juice
1 tbsp. grated orange rind
3 tbsp. melted butter
3 tbsp. chopped parsley
Preheat a charcoal grill or an oven broiler to high. Sprinkle the salmon with salt and pepper on both sides. Put the oil in a flat dish and add the mustard, mustard seeds, cumin, pepper flakes, lemon juice and orange rind. Blend well with a wire whisk. Place the salmon in the marinade and coat well on both sides. Cover