Don’t buy salmon until you know this

Norwegian salmon is the most bought fish in Finland. Tiina Somerpuro

Salmon dishes are one of the most frequently cooked fish dishes by Finns.

After all, salmon is versatile, you can find it in every grocery store and it has many properties that are important for health.

However, salmon is not exactly a simple choice at the fish counter. Along with salmon, it is worth talking about domestic rainbow salmon.

WWF says on its website that Finnish rainbow trout is among the recommended, sustainable fish choices. Salmon grown in Norway, on the other hand, is on the list of fish to buy carefully. If you can only find Norwegian salmon at the fish counter, WWF advises you to ask the merchant if it is ASC-marked. The Aquaculture Stewardship Council (ASC) is a WWF-recommended certification for farmed fish. WWF does not currently recommend buying wild salmon.

Finns, however, still buy Norwegian salmon the most.

There is no doubt about the health effects of salmon, rainbow trout and fish in general.

By eating them, you get, for example:

1. Omega-3 fatty acids

These soft, polyunsaturated fats are vital for the body, but the body cannot produce them on its own. Omega-3 fatty acids support, among other things, the health of the heart and blood vessels and promote the functioning of the brain and nervous system.

2. Protein

Salmon is a protein-rich but light food. It digests easily and keeps hunger at bay for a long time.

3. Vitamins and minerals

Salmon is also an exceptionally versatile source of vitamins and minerals.

For example, you can get vitamin D, vitamin B12 and selenium from salmon.

Delicious Tuscan salmon

Journalist and cookbook writer Hanna Sumarin the salmon recipe is perfect: delicious, easy and quick.

Sumari promises that the food will be ready in no time.

– Tuscan-style salmon is my old recipe, which I make every now and then, says Sumari.

According to Sumari, the recipe is so precise that if you follow it, you will surely succeed.

– And the portion even looks exactly like the picture. Ilo is a recipe that is easy, quick and tastes good.

Only cooking the potatoes takes its own time. When the salmon cooks for six minutes on one side and two on the other side, you have time to split the mini plum tomatoes.

The salmon is fried with a crispy surface and the fish is juicy and just right on the plate.

Sumari always rinses the pan after frying the salmon, so that the burnt and bitter-tasting fat does not spoil the sauce.

The sauce tastes like tomato, spinach, basil and parmesan.

Tuscan-style salmon

(for four)

4 pieces of boneless salmon fillet (about 150-200 g)

2 tablespoons of olive oil

salt

black pepper

Sauce:

3 tablespoons of butter

3 grated garlic cloves

300 g of split mini plum tomatoes

80 g baby spinach (two large handfuls)

2 dl whipping or cooking cream

1.5 dl freshly grated parmesan

1 dl chopped herbs, such as parsley and basil

grated zest of an organic lemon

1. Cut off the thin belly part of the fillet pieces so that you get beautiful and evenly thick pieces that cook evenly. Season the fish pieces with salt and black pepper.

2. Heat the oil in a frying pan and fry the fish pieces skin side up. Fry in a hot pan for about 6 minutes, turn and fry for another 2 minutes with the skin side against the pan. Then transfer the fish to a plate to wait.

3. Rinse the pan and put butter on it and melt it on medium heat. When it has melted, add the grated garlic and swirl it in the pan for a minute. Add the halved tomatoes and season them with salt and black pepper. When the tomatoes soften a little, add the spinach and fry it for a few minutes until it shrinks.

4. Then add the cream, parmesan and herbs and let the mixture bubble for a few (2-3) minutes.

5. Then add the fish pieces to the mixture, skin side down, and let them heat up in the sauce for a minute. However, be careful not to overcook the fish or it will become dry.

6. Grate the peel of a well-washed organic lemon over the food.

Recipe: Hanna Sumari