Atlantic Salmon Salmo salar

Atlantic Salmon

The Atlantic salmon was introduced into Australia in the 1960s, and local aquaculture now provides a year round supply. Product grown in Tasmania is considered among the world’s best.

Atlantic salmon farmed in freshwater or brackish water tend to have gold-coloured skin, whereas those from saltwater are usually silvery blue

Atlantic salmon is perhaps best eaten rare after barely searing it on a very hot grill. When prepared this way, the flavour is pronounced and tasty, and makes for interesting food marriages. Serve with roasted capsicum and a balsamic vinaigrette (or a pepperonata with a similar taste), tapenade, garlic mayonnaise, and bitter greens such as arugula or endive.

Atlantic salmon is also excellent for baking after being wrapped in broad-leafed vegetables (such as English spinach) and then filo pastry. This produces great flavours and makes for ease of cooking and attractive presentation, especially if served on a beurre blanc.

Due to its rich flavour, striking colour and excellent texture, Atlantic salmon is widely used for mousseline, terrines and finfish pâtés, roulades, or as a filling or stuffing for white finfish and seafood lasagnes. Add just enough Atlantic salmon to give a distinctive taste.

Use various parts of Atlantic salmon for many preparations, such as the head and frame for soups and stocks, flesh from the frame for fish patties, and roe for “caviar”. Try serving Atlantic salmon as a Japanese sashimi with wasabi (see recipes page - Atlantic salmon mille feuille) or poach whole and serve cold.

Taste

Flavour OilinessMoisture

Medium

Rich and distinctive

High Moist

Wines

There is a range of wines to complement the bountiful recipes for Atlantic salmon. With grilled or pan fried salmon steaks, the most appropriate wine choice is a young medium bodied Chardonnay, which will help cut the natural oiliness.

Nutrition Information (average quantity per 100g)

Energy 949 kJ Omega 3

2.62 mg

Magnesium

n/a

Protein 20.5 g Alpha‐linolenic acid 182 mg
Molybdenum

n/a

Cholesterol

n/a

Docosahexaenoic acid 790 mg
Phosphorus

260 mg

Sodium 32.1 mg
Eicosapentaenoic acid 1,030 mg
Selenium

0.024 mg

Fat (total) 16.7 g
Carbohydrate

0.119 g

Vitamin A

n/a

Saturated fat 4.08 g
Sugars

0 g

Vitamin E

n/a

Monounsaturated fat 7.47 g
Iodine

n/a

Zinc

n/a

Trans fat

0.141 g

Calcium

n/a

Polyunsaturated fat 4.99 g
Copper

n/a