Salmon (Salmo salar)

Introduction:

The Atlantic salmon is a trout-like fish. Its back is bluish, the flanks silvery. It gets its pink to orange-coloured meat from its food (crayfish, shrimp) or, in breeding, from special feed. Due to its high fat content, the meat is particularly tender, juicy and aromatic.

Use/Preparation:

Salmon tastes good fried, grilled, baked, poached, smoked, in ragouts and soups, in sushi and sashimi, in pies or mousse, with pasta and rice dishes or as carpaccio.

Health:

Due to the high amount of omega-3 fatty acids, salmon is considered particularly healthy. Among other things, these help to lower cholesterol levels and reduce the risk of vascular diseases. Salmon also contains minerals such as phosphorus, potassium, iron and iodine, as well as B vitamins and vitamin D.

Alternatives:

Other omega-3 rich edible fish such as herring, mackerel, tuna or sardines are good alternatives. Trout has a similar taste.

Back to tested foods

Average nutritional values	per 100 g
Energy (kcal/kJ)	142/594
Fat	6,3 g
Healthy fatty acids	1 g
Carbohydrates	0 g
Sugar	0 g
Protein	19,8 g
Salt	0 g