Salmon fillet with skin

The Salmon considered one of the best fish in the world wide. Salmon farmed in freshwater or brackish water tend to have gold-coloured skin, whereas those from saltwater are usually silvery blue. Salmon is perhaps best eaten rare after barely searing it on a very hot grill. When prepared this way, the flavour is pronounced and tasty, and makes for interesting food marriages. Serve with roasted capsicum and a balsamic vinaigrette (or a pepperonata with a similar taste), tapenade, garlic mayonnaise, and bitter greens such as arugula or endive. Salmon is also excellent for baking after being wrapped in broad-leafed vegetables (such as English spinach) and then filo pastry. This produces great flavours and makes for ease of cooking and attractive presentation, especially if served on a beurre blanc. Due to its rich flavour, striking colour and excellent texture, Salmon is widely used for mousseline, terrines and finfish pâtés, roulades, or as a filling or stuffing for white finfish and seafood lasagnes. Add just enough Salmon to give a distinctive taste.Use various parts of Salmon for many preparations, such as the head and frame for soups and stocks, flesh from the frame for fish patties, and roe for “caviar”. Try serving Salmon as a Japanese sashimi with wasabi (see recipes page - Salmon mille feuille) or poach whole and serve cold