Thursday, October 3, 2019

#SeaKingPH Salmon in Garlic and Lemon


In this article, I will need to be honest with some facts, first, I really didn't know there are different species of salmon that are being caught in the wild.  I love eating fish, whatever kind it is, but I'm in heaven if what I have in my plate is salmon.  I wasn't so particular in the kind of salmon that I've consumed, salmon are either caught in the wild or farmed, not until I knew of SeaKing PH, so, that's my second revelation and I will tell you why.


Seaking PH is a brand most of us know when buying frozen Bangus, I love, love using their Bangus meat in making fish cakes and croquettes.  Every lazy or busy moms, home cooks who dabble in culinary handicraft or chefs who seamlessly prepare gourmet dishes know about this brand.  And, I'm just ecstatic to try their new products, Salmon.

SeaKiing PH's Salmon are caught in the Alaskan wild waters and promotes sustainable fishing, means, leaving enough fish in the ocean by abiding by season fishing, respecting habitats and ensuring people who depend on fishing to maintain livelihoods.

There are actually five types of Wild Alaskan Salmon, King (Chinook), Sockeye (red),Chum (Keta), Coho (silver) and Pink (humpy) which is most familiar to many.  These species have different characteristics in their flesh coloration, muscle firmness and where it's caught.  Seaking PH distributes the Pink Salmon and the Keta variants.  Pink salmon are commonly caught in Alaska which are pink and lean.  The Keta however, though pink in color as well, has lesser fat content. 

Another thing I love serving salmon to my family is it's health benefits.  It contains Omega-3 Fatty Acids for a Healthy Heart. It also improves mental health.  Studies show that eating salmon can specifically improve mood, enhance mental clarity, and prevent depression. Also, eating salmon is associated with the prevention of cognitive deterioration caused by aging.  Lastly, it contains high Vitamin D content, which can help prevent numerous diseases like diabetes, cancer, and arthritis.

As opposed to farm-raised species which are oftentimes unnaturally plump and flabby, the flesh of a wild fish is firm and muscular, with a cleaner taste that chefs covet.  Farm-raised salmons had been found out to lack the same concentration of critical omega-3 fatty acids from the wild-caught.  So, from now on, I will only buy Seaking PH salmon.
If you find cooking salmon intimidating, don't, as it is easier to cook salmon now can be bought frozen, where freshness is maintained and because Salmon is delicious in its own, you can just easily prepare a dish with seasoning it with salt and pepper and either grill or pan fry with a little oil.  With these, allow me to share a recipe that I recently tried just to test some of Seaking's variants, specifically, the Keta Salmon Slab. 

This recipe was adopted from Jamie Oliver's blog but I have replaced the mint and fennel with spinach as I don't have both.  Since, my cooking time is limited, I used tinned tomatoes instead of the fresh ones. Lastly, I just used garlic cloves instead of bulbs.

Our family ended up devouring the whole dish (kulang pa daw sabi nila) with steamed white rice and green leafy salad.


Salmon in Garlic and Lemon

Ingredients:

1 bulb of fresh young garlic (if you can’t find young garlic, substitute with 2 chopped cloves of garlic and 1 sliced bulb of fennel)
1 punnet ripe cherry tomatoes or 390 g. stewed tomatoes in can
1 lemon
olive oil
2 200g Seaking Keta Salmon  slab, skin on
1/2 cup of fresh spinach, optional
a few sprigs of fresh mint, optional
a few sprigs of fresh dill, optional

Procedure:

1. Slice the bulb of garlic into thin wedges, then squash the tomatoes. Halve the lemon, then slice half finely.
2. Add a good drizzle of oil to a hot frying pan and fry the garlic until it softens and caramelizes. Add the tomatoes and cook till they soften.
3. In another pan, heat oil on a medium-high heat. Season the salmon and cook, skin-side down, for 3 minutes. Turn, add the lemon slices to the pan, and cook for 2 minutes, or till the salmon is done to your liking.
4. Pick, finely chop and stir the mint and dill through the sauce, or just add the spinach,then tip over the salmon fillets and serve.


Shared at @joyfelizardo Instagram
  • That's it! So easy yet delish.  I love the citrusy and tangy sauce that really goes well with the Salmon, something new to try definitely and will now be a regular in our household.


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