Salmone affumicato

Salmone affumicato

Salmone affumicato.
Diversi mesi fa mi sono imbattuto in questi forni per affumicare il salmone. Ero a Warnemunde, in Germania, e lungo il piccolo canale al porto c’erano molti chioschi di street food nei quali vendevano panini e spiedini con il salmone appunto affumicato.
A fianco ad ognuno di questi chioschi c’era uno o piu’ forni per essicare il salmone.

Salmone affumicato

Photo taken with Canon EOS M100 and lens Tamron 16-300.

Quello affumicato deriva da un metodo di conservazione del salmone, soprattutto della specie Salmo salar (Salmone atlantico), ma viene talvolta utilizzato Oncorhynchus masou (salmone giapponese) o altre specie del genere Oncorhynchus.
Continue on Wikipedia.

A slice of salmon while it cooks on the grill

Trancio di salmone

A salmon steak while it's cooking on the grill.
Here's a nice photo of a salmon steak while it's on the grill cooking.
A really simple dish to prepare.
Just buy a couple of salmon steaks at the fishmonger's, infuse them for a moment with lemon, oil (and for me a little soy sauce), heat the grill, and put the steak on it to cook.
That's it.

Do you like grilled salmon? Add a comment or go to the bottom of the site to read what other visitors have written.

Here's the photo:

Trancio di salmone

Photo taken with Canon 600D and lens Canon EF 40.

Salmo salar (Linnaeus, 1758), known in Italian as Atlantic salmon or simply as salmon, is a freshwater and marine bony fish typical of the temperate and cold seas of the North Atlantic. S. salar is the only species of salmon naturally present in the Atlantic Ocean. In the eastern Atlantic it is found between the Bay of Biscay to the south and the Arctic Circle to the north including the White Sea, the Barents Sea and Iceland; along the American coasts it is found between Quebec and New England. It is also present in the Baltic Sea. It is also found along the southern coasts of Greenland. In the past it also went up the Spanish rivers where it became extinct. It has been introduced in Chile, Argentina, New Zealand and Australia. It is completely absent from the Mediterranean Sea and from Italian and southern European fresh waters.
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A slice of salmon while it cooks on the grill – Un pavé de saumon cuit sur le grill – Un filete de salmón cocinado a la parrilla. – Um bife de salmão a cozinhar na grelha – Ein Lachssteak, das auf dem Grill kocht – Một miếng cá hồi nướng trên vỉ nướng

Un bel piatto di penne al salmone

penne al salmone

Un bel piatto di penne al salmone.
Credevo di avere già inserito una foto di questo piatto invece pare di no… ed eccola. Oggi a pranzo la mammina ha preparato questo splendido piatto di penne al salmone.

Invitanti no? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.

penne al salmone

Per avere più informazioni e la ricetta vi rimando al sito cucchiaio.it.

Um belo prato de penne de salmão – Une belle assiette de penne au saumon – Un buen plato de penne de salmón. – Um belo prato de penne de salmão – Ein schöner Teller Lachspenne – Một đĩa penne cá hồi xinh xắn – 一盘美味的三文鱼通心粉 – サーモンペンネの素敵なプレート

Salmone affumicato

Salmone affumicato

Salmone affumicato.
Uno degli antipasti piu`chic (anche se ormai i piatti ricercati sono diventati altri).
Nella foto c’è solamente il pesce ma preparato al volo con un po’ di insalatina, due capperi ed un pochino di cipolla.

Salmone affumicato

Salmone affumicato

Salmone alla Ligure

Salmone alla Ligure.
Il titolo è buttato un po’ lì perché non sapevo come chiamarlo…
Una bella fettina di salmone norvegese, cotto in padella con olive, cipolla, capperi e pinoli con contorno di patate bollite…
Un piatto invitante no? Lo Chef è la signora Emma, come per quasi tutti i piatti che sono stati fotografai sul blog!

salmone alla ligure

A steak of salmon prepared Ligurian style – Un steak de saumon préparé à la ligurienne – Un filete de salmón preparado al estilo de Liguria – Um bife de salmão preparado ao estilo da Ligúria – Ein Lachssteak nach ligurischer Art zubereitet – Bít tết cá hồi chế biến theo phong cách vùng Liguria – 三文鱼牛排准备利古里亚风格 – サーモンのステーキはリグリア風に調理されました

Norwegian Salmon, the recipe

Norwegian Salmon.
This morning I went to the supermarket and I saw, among the ugly and very expensive fish, a nice salmon, medium sized, excellent looking and reasonably priced. I modestly have some experience with salmon, which I have fished both in Alaska and Norway, of which I have seen the artificial insemination, the breeding, the preparation of fresh fish for export and the various smoking systems. Later on, maybe I will show you some photos I took in Norway…

Well, coming to us and looking at the salmon I bought one of about a kilo and a half and I thought of suggesting to Marietto a wonderful system of preparation of this extraordinary fish, rich in delicious fats, light and tasty: raw Norwegian salmon.

To make this preparation you need a medium/large fresh salmon: if you are not convinced of the freshness of the fish you see on display, you can find out about the next arrival and you can rest assured because the salmon arrives by plane daily from Norway, very fresh and already gutted. If you are not able to do this, ask the shop assistant to scale it, remove the head and fillet it by removing the central bone. Once home, with tweezers, patiently remove the bones that are near the head, even the soft ones, which are under a white skin, remove this too and wash the fish well under running water. Then take a few tablespoons of fine salt and sprinkle generously but not too much on one of the two fillets (which are called whiskers) and then, with other tablespoons of sugar (the sugar must be a little less than the salt) and sprinkle the same fillet again. Then, carefully place the second fillet exactly on top of the one sprinkled with salt and sugar. Now wrap the fish in a cloth or towel, place it on a plate that can contain the water that the fish will lose and put it in the refrigerator. Every day, for three days, remove the plate from the refrigerator and throw away the water that has come out but without opening the cloth. The third time, after having let out the last water, open the package, and you will see that the salmon will have a nice color and there will be no more salt or sugar that will have been absorbed by it. Now, if you want and according to your tastes, put on one half plenty of wild fennel or pink and green peppercorns, put the two sides back together and put the fish back in the fridge for another couple of days, after which the marinated salmon will be ready to be eaten, without adding anything, neither oil nor lemon.
Marietto, who is alone, freezes one side and starts eating the other half, slicing it flat starting from the tail as if it were smoked. The raw Norwegian salmon, in fact, will be compact and of a splendid pink color as if it were smoked but it will be less salty and very tasty, especially if sliced ​​and eaten together with the wild fennel and peppercorns. This excellent fish can be served with vegetables, can be part of an excellent salad, can be used for canapés or, more simply, put in a sandwich, which perhaps you have first spread with Philadelphia cheese and with the addition of some onion rings. Marietto is satisfied and, if he can resist without eating it, he thinks of using the other half that he has frozen to surprise his friends for Christmas lunch... and what a saving compared to smoked salmon!!!

Ingredients: a fresh salmon of about one and a half kilos; about 80 grams of salt, about 60 grams of sugar, a bunch of wild fennel, pink pepper and green pepper according to taste.

The featured image was taken from Pixabay.com

Norwegian salmon, the recipe – Saumon norvégien, la recette – Salmón noruego, la receta – Salmão norueguês, a receita – Norwegischer Lachs, das Rezept – Cá hồi Na Uy, công thức – 挪威三文鱼,食谱 – ノルウェー産サーモンのレシピ