Various Recipes

Announce at home that everyone can expect salmon for dinner, and you’re never likely to hear anyone groan. Everyone loves salmon recipes.

And what is not to love? Salmon happens to be delicious, full of wholesome fats, proteins and nutrition.

Go to the seafood and deli section of your supermarket though, and the variety can be so overwhelming, it is almost as if they expect you to major in marine life before you make the choice.

Would you like Alaskan, Chilean or Atlantic?

Would you like your salmon caught from the wild or farmed in an aquarium?

Is farmed salmon always lower in the level of mercury it has?

Here’s a little tip sheet on how to size up your next salmon purchase.

US Atlantic salmon has been on the endangered list for a very long time, having been fished into near extinction.

You can only buy US Atlantic salmon of the farmed variety these days. But salmon recipes made of farmed US Atlantic salmon happen to be just as nutritionally good for you as the wild variety, with a great deal of omega-3 and low levels of mercury.

If US Atlantic salmon is that great, how about imported Atlantic salmon? Imported Atlantic salmon happens to the completely farmed.

Whether or not it’s good for you, well, depends on where it comes from. Chilean salmon farms happen to be terribly polluted. They drug their fish heavily with antibiotics.

Canadian and Norwegian farms happen to be far better. In America, every store is required by law to label where exactly the fish you buy comes from. You could use that to pick the right kind.

Wild salmon is one of the best varieties you could put into your salmon recipes. The surprising thing about this kind is that it comes with such a list of alternative names.

They get called Alaskan salmon, sockeye, sake, keta king, and a variety of other names. They basically catch these in the Pacific near the coast of Alaska or near Washington. You could buy Alaskan wild salmon to help the environment.

And the salmon populations around Alaska are still pretty plentiful. Wild Alaskan salmon happens to have a characteristic taste – there is less fat, it’s firmer and it has a game taste that many people enjoy in their salmon recipes.

And finally, Coho salmon happens to be one of the best kinds to buy. It’s hard to tell Coho from any other kind because usually, they just label it Wild.  Coho is a small variety of salmon.

Doctors usually advise you that you shouldn’t go for more than one meal of salmon a month, so polluted with chemicals like PCBs are they.

With Coho though, you’re allowed as much salmon as you want. These fish happen to eat very little, and they have their little chemical pollution in their systems.

Ingredients:

• 500 g chicken wings
• 1 tablespoon lime juice
• Pepper and salt to taste
• 100 g cornstarch, to stain
• Cooking oil to taste
• 1 cm ginger, cut into thin
• 2 tablespoons oyster sauce
• Tomato sauce 1 tbsp
• ¼ teaspoon ground pepper
• 100 ml chicken broth
• Sugar and salt to taste
• Leek leaves 1 stalk, chopped
• Lemon juice 2 pcs, take the water

Butter sauce:

• 3 tablespoons butter
• 4 cloves garlic, crushed, chopped finely
• 100 gr onion, cut lengthwise

How to Make:

• Marinate chicken with lime juice, pepper and a pinch of salt and stir well. Store inrefrigerator for about 15 minutes.
• Marinate the chicken with cornstarch thinly, then fry in hot oil is by adding 1 tablespoon of butter until cooked and yellow-brown, drain.
• Butter sauce: heat the remaining butter, saute garlic, onion and ginger until fragrant.Enter the oyster sauce and tomato sauce, discard the broth, stir until boiling.Season the leeks, pepper, salt, sugar and lemon juice, seasoning and cook untilcooked, remove from heat. Serve
• Makes 4 servings

Cook Thai Crab Sauce Ingredients:

•   2 heads kepitingan small crab, the grandson of clean, dispose of the foot, halved
• 1 mango, sliced ​​matchsticks
• 1 piece of onion, thinly sliced
• 5 cloves garlic, cicang
• 1 piece of red pepper, cut into long thin
• 3 stalks coriander leaves, cut into small
•   1 green chilies, cut into long thin
• 3 tablespoons chili sauce Bangkok
• 2 tablespoons lime juice
• 1 stalk lemongrass, thinly sliced ​​oblique
• 3 kaffir lime leaves, thinly sliced
• 100 cc of water
• 3 tablespoons fish sauce

How to Cook Crab Sauce Recipe Thai:

• Stir fried crab. Fry till they turn pink, remove
• Saute garlic, lime leaves, onion, lemon grass until fragrant
• Enter the chili sauce, red chili, green chili, crab mango, lime juice, fish sauce,flavorings, water. Stir until blended and cooked
• Enter the coriander leaves, remove from heat. Serve.

Ingredients

• 500 grams of squid, cleaned
• 2 tablespoons tomato sauce
• 1 tablespoon soy sauce mushroom
• 3 cloves garlic
• 3 pieces of red onion
• 1 teaspoon lime juice
• 1 teaspoon salt
• 1 / 2 teaspoon ground pepper

How to make

• Puree the garlic and onion, then add tomato sauce, mushroom soy sauce, lime juice, salt, and pepper, stirring until blended.
• Enter the squid, stir well, then store in refrigerator for 1 hour.
• Enter your last squid mixture into the skillet, and cook until half cooked, lift, and thengrilled squid until cooked and golden browned, remove from heat.

These are the ingredients to make Thai Chicken Salad :

200 g chicken fillet

Stir together:

• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tbsp vegetable oil
• 1 clove garlic, grated
• 1 tablespoon lime juice

Thai Chicken Salad Filling:

• 100 g of lettuce, sliced
• 100 g green cucumber, thinly sliced
• 1 piece of red tomatoes, cut into pieces
• 1 stalk coriander leaves

Thai Chicken Salad sauce, mix together:

• 1 piece of red pepper, finely chopped
• 4 tablespoons fish sauce
• 1 tablespoon brown sugar
• 2 cloves garlic, finely chopped
• 1 stalk lemongrass, white part, thinly sliced
• 1 tablespoon lime juice

How to make:

• Marinate chicken breasts with the spice until blended. Let stand for 30 minutes.
• Grilled over hot coals while back and forth until cooked and slightly dry. Remove from heat.
• Thin crosswise slices.
• Arrange the salad ingredients on a serving plate. Give the chicken slices.
• Pour the sauce and stir well.
• Serve warm.