KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG
Fish and shellfish are nutrient dense and salmon is no exception. It is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) but it is their content of omega-3 fatty acids that receives the most attention.
Because salmon are becoming so rare in the wild, most of the salmon that we consume today is farmed. How safe is farmed salmon? There have been a strong debate on farmed salmon being toxic, due to the use of fish feed and unhygienic due to the environment of the farm.
Hence, we are extra careful when choosing for the right kind of salmon fillets in supermarket. Early this year, Ikea announced that all 23 varieties of seafood, including Atlantic cod, salmon and shrimp, on sale in the Swedish furniture chain’s restaurants, bistros and food markets across 47 countries will be ASC/MSC certified fishes.
What exactly are these certifications all about?
ASC certification (farmed seafood) ensures, for instance, less water pollution, preservation of diversity of species and the wild population, use of fish feed that is sourced responsibly, good working conditions for farm employees and concern for the local community. All ASC labelled seafood can be traced back through the supply chain to a responsibly managed ASC certified farm.
MSC certification (wild-caught seafood) ensures that fish comes from well-managed fisheries that ensure the long-term sustainability of fish stocks and that minimise environmental impacts. The MSC Chain of Custody makes sure that seafood from MSC certified fisheries is identified and kept separate every step of the way along the supply chain. The MSC shares the Chain of Custody programme with ASC.
For RM 52, there’s 4 salmon fillets and each fillet is weighing at 125 gram. One of my favourite recipes if the parchment paper baked salmon because it is so easy and minimal cleaning is required.
Ingredients:
- 2 x salmon fillets
- Salt and pepper to taste
- parchment paper
- dill leaves
- 2 tablespoons extra virgin olive oil
- 4 thin slices of lemon, 1 tbsp lemon juice
- 1/2 a zucchini
- cherry tomatoes
- 4 cloves garlic
1.Preheat oven at 170 degree celsius. Place a large parchment sheet on the table.
2.Layer the paper with zucchini slices. Place a piece of salmon of top. Season salmon with salt and pepper.
3. Place 2 slices of lemon, garlic slices, dill leaves, cherry tomatoes. Drizzle everything with olive oil.
4. Gather sides of parchment up over salmon to form a pouch, leaving no openings. Place the pouch in oven and cook for 20 minutes. Transfer to plates and carefully open packages to release steam before serving.
Video Recipe here
KAMPUNGBOYCITYGAL/KAMPUNGBOYCITYGAL - A MALAYSIAN FOOD & TRAVEL BLOG
More gadget review in www.38today.com. Source from KAMPUNGBOYCITYGAL.
