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Salmon: Difference between revisions
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|title=Salmon: Wiki facts for this cookery ingredient | |||
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|description=Salmon is the common name for several species of Fish of the family Salmonidae. Several other fish in the family are called trout. | |||
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[[Image:Pan-seared salmon fillets.jpg|thumb|right|300px|Pan-seared salmon, cooked and ready to rest]] | [[Image:Pan-seared salmon fillets.jpg|thumb|right|300px|Pan-seared salmon, cooked and ready to rest]] | ||
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Smoked salmon is a preparation of salmon, typically a fillet that has been cured and then [[hot or cold smoked]]. Due to its moderately high price, smoked salmon is considered a delicacy. | Smoked salmon is a preparation of salmon, typically a fillet that has been cured and then [[hot or cold smoked]]. Due to its moderately high price, smoked salmon is considered a delicacy. | ||
As with [[tuna]], when [[Pan-seared salmon fillets|cooking salmon]], always let it rest for 5 minutes after the cooking has ended. This will result in a moist texture. | As with [[tuna]], when [[Pan-seared salmon fillets|cooking salmon]], [[descale]] always let it rest for 5 minutes after the cooking has ended. This will result in a moist texture. | ||
A salmon fillet is when the meat is cut parallel to the backbone resulting in a thin fillet, as pictured in the pan above. | A salmon fillet is when the meat is cut parallel to the backbone resulting in a thin fillet, as pictured in the pan above. | ||
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February, March, April, May, June, July, August & September. | February, March, April, May, June, July, August & September. | ||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Fish and seafood]] | [[Category:Fish and seafood]] | ||