Get
to know a fishmonger (person who sells the fish) at your grocery store, so you
can have a trusted resource from whom you can purchase your fish.
Fresh
whole salmon should be displayed buried in ice, while fillets and steaks should
be placed on top of the ice. If you are purchasing a whole fish and want to eat
the skin, have the salmon scaled.
Smell
is a good indicator of freshness. Since a slightly "off" smell cannot
be detected through plastic, if you have the option, purchase displayed fish as
opposed to pieces that are prepackaged. Once the fishmonger wraps and hands you
the fish that you have selected, smell it through the paper wrapping and return
it if it does not smell right.
When
storing all types of seafood, including salmon, it is important to keep it cold
since fish is very sensitive to temperature. Therefore, after purchasing salmon
or other fish, make sure to return it to a refrigerator as soon as possible. If
the fish is going to accompany you during a day full of errands, keep a cooler
in the car where you can place the salmon to make sure it stays cold and does
not spoil.
The
temperature of most refrigerators is slightly warmer than ideal for storing
fish. Therefore, to ensure maximum freshness and quality, it is important to
use special storage methods to create the optimal temperature for holding the
fish. One of the easiest ways to do this is to place salmon, which has been
well wrapped, in a baking dish filled with ice. The baking dish and fish should
then be placed on the bottom shelf of the refrigerator, which is its coolest
area. Replenish ice one or two times per day.
The
length of time that salmon can stay fresh stored this way depends upon how
fresh it is, i.e. when it was caught. Fish that was caught the day before you
purchased it can be stored for about four days, while fish that was caught the
week before can only be stored for about one or two days.
You
can extend the shelf life of salmon by freezing it. To do so, wrap it well in
plastic and place it in the coldest part of the freezer where it will keep for
about two to three weeks.
Great
weeknight dinner. 4 ingredients and less than 10 minutes you can have a
wonderful dinner on the table.
Skillet Salmon
Copyright
2012, Christine’s Pantry. All rights reserved.
Ingredients:
4
salmon fillets
2
tablespoons extra virgin olive oil
salt
and pepper, to taste
garlic
powder, to taste
Directions:
In
skillet, heat oil over medium high heat. Season salmon with salt, pepper and
garlic powder. Place salmon in skillet, cook about 4 minutes, until golden
brown, turn salmon, cook about 3 minutes, until salmon flakes easily with fork.
Enjoy!
this looks wonderful Christine, glad I saw your like on FB I was trying to find your site but couldn't because there is no food buzz
ReplyDeletefollowing your FB
The salmon looks really fresh, tender and juicy.
ReplyDeleteIf the salmon is good, you don't need a lot of fancy seasonings. That looks perfectly cooked.
ReplyDeleteit's looks very delicious
ReplyDeleteLooks like a wonderful fish dinner. :) Have a great weekend! ~ Ramona
ReplyDeleteI eat salmon twice a week this is added to the must trys... love the simplicity.
ReplyDeleteSimply, but deliciously prepared! I adore salmon and yours sounds wonderful~
ReplyDeleteThis looks great! I love the idea of using a local fishmonger for easy dinner recipes. It really makes everything that much fresher. We’d love for you to submit a similar recipe to The Search for the Ultimate Weeknight Meal, offering a grand-prize to one lucky blogger who will tape a segment to air on national TV! If you're interested, check out our contest page for more details. http://www.mrfood.com/Editors-Picks/Search-for-Ultimate-Weeknight-Meal-Blogger-Contest
ReplyDeleteGreat advice, salmon is a wonderful seafood...your recipe is quite good...thanks for posting it :-)
ReplyDelete