Salmon holds up well to most cuisines and flavor profiles.
Salmon has a dense flesh and distinct taste that holds up well to many types of seasonings, flavors and cooking techniques. In addition to its versatility, salmon comes with many health benefits. Not only is it a good source of protein, but it contains higher levels of omega-3 fatty acids than most other types of fish.
Citrus
Most citrus flavors enhance seafood without overwhelming it and salmon is no exception. Like many types of fish, all salmon really needs is a squeeze of lemon and dash of paprika or ground black pepper before serving. Lime is also a good complement for salmon. Use fresh lime juice, honey and freshly grated ginger root as a glaze, or combine tequila, lime juice and zest, cilantro and olive oil as a marinade for margarita salmon.) For a true citrus taste, combine the juice of a blood orange, lemon and lime with a touch of olive oil for a flavorful marinade and grilling sauce. Since most citrus marinades and glazes contain little to no fat, the salmon remains low in calories but full of flavor.
Traditional
Salmon is often served with the simplest of preparations -- a touch of salt and pepper, some butter, parsley and melted butter or high-quality olive oil. Many cooks substitute fresh, chopped dill weed or chives for the parsley or use minced garlic instead of the lemon. Salmon holds up well to some of the more classic, but heavy, sauces. Hollandaise sauce, a mixture of egg yolks, water, butter and lemon juice, is often served with poached salmon. Bearnaise, made from egg yolks, vinegar, butter, thyme, bay leaf, chervril, tarragon, shallots and cayenne pepper or hot sauce, is a nice complement to grilled or broiled salmon. Although tasty, these sauces are loaded with fat and add to the calorie count of the finished dish. Dijon or stone-ground mustard is often used along with other ingredients as a seasoning for fresh salmon and yogurt mixed with fresh dill is a typical garnish.
Asian
The flavors of Asia work well with salmon. Sauces or marinades made with soy, fish or oyster sauce, ginger, rice wine vinegar, sesame oil, chili paste or scallions can give the fish an Oriental flair. Make a simple marinade with Dijon mustard, soy sauce, olive oil and garlic or get a bit more exotic by combining serrano chilies, garlic, ginger, rice vinegar, fish sauce, fish stock and coconut milk to make a sauce. For a healthy baked salmon dish, dip the fish in a mixture of soy sauce, ginger, olive oil and rice vinegar, then coat the fish with Japanese panko crumbs before baking in the oven.
Italian
Although not native to the waters surrounding Italy, salmon has made its way onto the Italian dinner table. Often served as part of a pasta dish, they use classic Mediterranean flavors when preparing the fish including tomatoes, oregano, basil, flat-leaf parsley, garlic, bay leaf, rosemary, thyme and capers. Instead of serving a full steak, cut the salmon into cubes, sear and incorporate into any classic pasta dish, or flake cooked salmon and add it to a traditional antipasti salad.
Tags: holds well, ginger rice, lime juice, many types, often served with, pasta dish
