|
The great Northwest is rich in healthy, vibrant salmon. Fishing  charters abound and are anxious to take you out on a day's adventure to catch your fill. For a relaxing day, take them up on it. Hopping a boat and leaving your cares behind for a few hours may be just what the doctor ordered. Your tummy will be most appreciative, too. ;)
Salmon fishing is the precursor to many a tasty meal. As a sport, it is extremely popular. Being a major health benefit......well, that's icing on the cake. Whether it's the Pacific Northwest's Chinook (King Salmon), Sockeye Salmon, Chum Salmon or Coho (Silver Salmon), fish is one of the top sources of protein, beneficial fish oils and other nutrients, including odine, calcium, copper, iron, potassium, magnesium, phosphorous and sodium. When creating salmon, and fish in general, God really packed the good stuff in there! Chinook is also a primary seafood source of Omega-3s, which will lower any chance of a heart attack in the future. It also helps to reduce any symptoms of depression you may suffer from.
| Salmon Fishing's Nutritional Information | Nutrition: 3.5 oz. (100 grams)
Calories : 184 g
Omega-3: 1.9 g
Protein: 19 g
Fat: 11.4 gram; Saturated Fat 3 mg.
Cholesterol: N/A
Sodium: 56 mg
Carbohydrates: 0 mg |  |
One of my favorite ways to enjoy fish is smoked. When I was young, my dad had his own fish smoker (actually, he used it for smoking salami, too). It stood about two feet tall and, after a good catch (or running to the store), he'd load the fish into the smoker and cook it for a couple hours. We used mostly salmon, because the fattier fish will always hold the smoke better. Trout also works well. It was one of my all time favorite things to snack on and makes my mouth water thinking about it. On your way along the coastline, you'll find roadside stands where people sell smoked salmon and salmon jerky. If you have a chance, stop in and pick some up. You'll really love it. How To Prepare Salmon
Make sure that your salmon is refrigerated until the time you're ready to cook it. Promptly cover and return any leftovers to the fridge after you're done. Wash your hands thoroughly before and after handling your fish. To avoid any cross-contamination, wash any cutting boards well with hot, soapy water. Now, salmon cooks rather quickly. You will be able to tell when it's done by making a small cut into the thickest part of the meat. If it flakes and appears opaque inside, you should consider it ready to eat. When the salmon is removed from the pan or oven, it will continue to cook for a short time. You definitely do not want to overcook it, so keep a pretty close eye on it. Leave the skin on while it's cooking, as it helps to hold the fish together while turning or moving it. It comes off real easy after it's all done. General Cooking Times
- For cuts 1/2 to 3/4 inches thick, cook them for 5 to 8 minutes.
- For cuts 1 to 1 1/2 inches thick, cook them for 10 to 12 minutes.
Various Ways To Cook Salmon
Grilled Salmon - Make sure to leave the skin on. This will keep the fish juicy and flavorful. Preheat your grill to medium heat. Brush the skin-sides of the salmon pieces with olive oil, then place them skin-side-down on a well oiled grill grate. Cover the grill and cook for approximately 5 to 7 minutes. If you find that any of the pieces are cooking too fast, move them to a cooler part of the grill. Continue cooking 5 to 7 minutes longer. Top the grilled salmon with butter and lemon juice. You may even want to marinate the fish about an hour before you cook it. Roasted Salmon - Cook your fish in a 450°F oven. Place the salmon pieces (skin side down) on a shallow baking pan that you've brushed with a little oil. Cook until done. Pan Fried of Sautéed Salmon - In a heavy non-stick skillet, melt butter or oil and cook the fish over medium-high heat. Add the fish, skin side up. Turn it over one, halfway through it's cooking time. Poached Salmon - Using water, fish stock or a combo of white wine and stock or water, fill a pan large enough for the entire fish and make sure the liquid covers the fish entirely. Bring it to a boil and then reduce the heat and simmer gently until it's done. Timing: - Fresh or Thawed Salmon
For each .5 inch of thickness, simmer uncovered for 4-6 minutes.
- Frozen Salmon
For each .5 inch of thickness, simmer uncovered for 6-9 minutes.
- Whole, Dressed Salmon
Leave the head and tail intact so that the salmon retains its natural juices. For each .5 lb. of fish, simmer covered for 6-9 minutes.
Microwaved Salmon - Place fillets or steaks, one or two at a time, on a microwave-safe plate or baking dish. To avoid overcooking, fold any end pieces under. Cover with waxed paper. Cook on high power for 3-5 minutes. Let them stand for about 2 minutes and then check to make sure they are done.
After a long, but enjoyable day of salmon fishing, you'll want to prepare your bounty. Those are the primary ways to cook a delicious piece of fish. Now, let me give you some ways to bring it all together with some yummy salmon recipes....
<< From Salmon Fishing back to Fishing main page | 
