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What is a Smoked Salmon ?
Smoked salmon is a preparation of
the salmon fillets which is first cured (prepare by drying,
salting, or chemical processing in order to preserve) and then
smoked, either hot or cold. Smoked salmon that is cold is called
a ‘lox’, the word being borrowed from Yiddish (A dialect of High
German including some Hebrew and other words), in both Canada
and mostly in the East Coasts of the United States of America.
The cold smoking process does not cook the fish which gives the
meat a distinct smooth texture. Smoked salmon is eaten in
different ways in different parts of the world. In the United
Sates of America, the salmon is usually cut into thin slices and
either served on bagels (glazed yeast-raised doughnut-shaped
roll with hard crust) with lots of cream cheese or on Melba
toast (very thin crisp brown toast) with sliced Spanish onions
(red onions), lemon and capers. The English prefers to eat their
salmon on crisp brown bread slices served with cream cheese and
garnished with fresh lime juice; in Europe, the smoked salmon is
cut into thin slices or made into thick fillets and served with
bread. Finally the Germans eat smoked salmon on regular bread
toasts or on black bread (bread made of coarse rye flour).
Besides eating it directly with accompaniments like toasted
bread and cream cheese and lemon juices, smoked salmon is also
used as a cooking ingredient, particularly in Europe for various
pasta dishes, quiches and even in scrambled eggs. It is also
used in Sushi, though not in the authentic Japanese cuisines but
in the American sushi bars. Among the various smoked salmon
dishes, the Scottish preparation of smoked salmon is considered
to be a delicacy. In spite of the vast availability due to fish
farming from the 1970s, the quality as well as the prices has
dropped considerably. Today wild smoked salmon is only available
from specialist dealers.
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Unlike the cold smoked salmon where
the fish is actually not cooked, hot smoking of the fish means
that the salmon is cooked by the smoking process and eaten just
like any regular cooked salmon. Another method of preparing
salmon is first kippering it with salt, sugar and a number of
spices and then smoked until it becomes hard and jerky. This
method of cooking is termed as ‘Indian Hard Smoked Salmon’.
Smoked salmon is a great choice for
the calorie conscious
Smoked salmon is a great for your diet if you are worried about
gaining those extra pounds. Unlike the other fishes which though
loaded with healthy nutrients lack that little edge, smoked
salmon contains a very high amount of Omega -3 fatty acids which
is absent in the other fishes. Omega-3 fatty acid is well known
for preventing diseases like cancer, heart related ailments,
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blood pressure and depression.
According to the American Medical Association, that consuming
salmon once a week can bring down the risks of cardiac arrest by
50 to 70 percent. Smoked salmon has very low quantities of
mercury (which also makes it suitable for consumption by
pregnant women) unlike swordfish and shark. Research has shown
that smoked salmon contains almost all the nutrients that are
required for a healthy diet; it has all the essential amino
acids, vitamins A, B2, B6, C, D, E, niacin, beta carotene and
riboflavin. Good amounts of calcium, zinc, iron, magnesium and
prosperous are also present, making it a wonderful source of
high quality protein.
If you are following a low-carb
diet, include smoked salmon in your meals. Start your day with
lox (cold smoked salmon) on the bagel with cream cheese and some
fresh fruit juice; or treat yourself with a delicious cold
salmon salad for lunch. If you prefer have a bowl of the similar
salad for dinner – tasty yet hardly any calories. When you are
entertaining guests, add some smoked salmon dishes in the menu.
Trust me your dinner will be a great success.
Some quick, easy and yummy smoked salmon recipes: (all
less-than-30 minute)
Barbecued smoked salmon pizzas
Ingredients
16 oz natural smoked salmon/canned smoked salmon, drained
4 mini pizza crusts
1 tablespoon olive oil
1/4th teaspoon garlic powder (or freshly minced garlic)
1/4th cup smoked barbecue sauce or regular barbecue sauce
1 small red onion-thinly sliced
½ cup thinly sliced green or red bell pepper
½ cup thinly sliced mushrooms
1 cup mozzarella cheese
1 cup cheddar cheese
2 teaspoons lemon juice
1 tablespoon oregano (fresh or dried)
1 tablespoon thyme (fresh or dried)
Salt and pepper to taste
Method
Preheat oven to 425 degree Fahrenheit
Put the pizza crusts on a baking sheet. Mix together oil and
garlic and brush this on top of the crusts very generously. Now
brush a layer of barbecue sauce. Shred both the cheeses and
sprinkle 2-3 tablespoons on each crust. Keep some cheese aside
for later use.
Now mix the onion, bell pepper, and mushroom in a bowl; season
with salt and pepper. Pour a layer of this on the crusts.
In another bowl mix the lemon juice, oregano and thyme. Sprinkle
over the smoked salmon. Toss and mix well.
Pour salmon on the crusts; top with some more grated cheese and
bake for 10 minutes or until the cheese melts.
Cut into slices and serve hot.
(Preparation time – 10 minutes; cooking time – 10 minutes)
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Smoked
salmon and pasta salad
Ingredients
3 to 4 oz of smoked salmon, cut into small pieces
3 to 4 oz of thin spaghetti
1 small cucumber peeled and sliced
3 large springs of fresh Dill, chopped finely
½ cup lettuce, cut into medium size
1 or 2 green onions or spring onions
8 to 10 cherry tomatoes or 1 large tomato, chopped
½ cup low fat sour cream (for dressing)
1 tablespoon of fresh Dill (for dressing)
1/4th of a cucumber (for dressing)
1 tablespoon lemon juice (for dressing)
Salt and pepper to taste
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Method
Cook pasta, drain and keep aside.
Combine all the salad ingredients together in a bowl, leaving a
few flakes of salmon for garnish.
Put all the dressing ingredients in a food processor until the
cucumber is finely chopped.
Add the pasta with the salad kept in a bowl. Pour the dressing
and toss lightly. Garnish with the reserved salmon flakes and
some fresh parsley. Serve.
(Preparation time – 10 minutes; cooking time – 5 minutes)
Smoked salmon chipotle wrap
Ingredients
Cannes smoked salmon, 18 oz, drained
2/3 tablespoons of fresh lime juice
1 tablespoon of chipotle chiles in adobo sauce, finely chopped
2 tablespoons of fresh cilantro, chopped
½ red bell pepper, deseeded and chopped
1 small red onion, chopped finely
2 cloves garlic, minced
3 tablespoons light cream cheese or light sour cream
1 teaspoon adobo sauce
4 flour tortillas (approximately 8 inch each)
Shredded cabbage or lettuce, about 4 leaves
Salt and pepper to taste
Method
Mix lime juice, chiles, bell pepper, onion, garlic, salt and
pepper in a bowl. Slowly pour the salmon and mix well.
In another bowl, blend together the cream cheese and adobo
sauce. Spread 1/4th of the mixture over each tortilla. Pour
about 2/3rd cup of the salmon mixture over the cream cheese. Top
with the shredded cabbage and fold up. Repeat with the other
tortillas. Cut in halves and serve.
(Preparation time – 15 minutes, cooking time – 0 minutes)
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Article Contributed By: Sukanya
Banerjee
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