Salmon

Description

Salmon has an intense, buttery flavor and firm, pink-orange flesh with a delicate, flaky texture; wild specimens tend to be more pronounced, while farmed ones are more subtle. It is a source of high-quality protein and rich in omega-3 fatty acids (EPA and DHA), vitamin D, B vitamins, selenium, and potassium, which support heart health, brain function, reduce inflammation, and muscle condition. In the kitchen, salmon is great for grilling, roasting, frying, smoking, as well as raw in sushi or tartares; it pairs well with citrus, dill, mustard, soy sauce, and vegetables and grains. It should be stored chilled in the refrigerator (ideally 0–2°C) and consumed within 1–2 days of purchase, or frozen tightly at −18°C for longer storage; thaw slowly in the refrigerator and avoid refreezing.