Choosing the Best Salmon for Cooking
– Fresh salmon tends to taste better, be more appealing, and contain more nutrients than frozen or older salmon. However, color is not the only factor to consider when choosing good salmon. Each type of salmon has a unique color, so don’t assume that a pink piece is always the best choice.
– Apart from color, you should also consider the smell, cuts, and bruising when selecting salmon. Go for pieces with bright colors, no bruising, a fresh smell, and clean cuts.
Soaking Salmon in Brine
To prevent the loss of Albumin, a soluble protein, from the salmon during cooking, it is recommended to soak the salmon pieces in brine for about 10 minutes before cooking.
Keeping the Skin On While Cooking
– Some people prefer to remove the skin before cooking, but this is a mistake. The skin acts as a barrier, protecting the delicate flesh from direct heat and preventing overcooking.
– Therefore, it is best to keep the skin on while cooking and then remove it afterward if desired. This way, you get to enjoy the perfectly cooked salmon flesh.
Cooking Salmon in a Hot Pot
Place your prepared salmon pieces in a hot pot and maintain a moderate to low temperature. This cooking method ensures that the salmon cooks evenly and remains moist even if left in the pot for an extended period.
When cooking salmon, keep these tips in mind to enhance the flavor and nutritional value of your dish. Feel free to share your own tips and tricks for cooking delicious salmon in the comments below.
Reference: thekitchn.com
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