A few weeks ago one comment included the question what that white stuff is if we cook salmon. I promised an answer. Here it is.

The white on the salmon does not look nice, but is it safe ?

Anyone who indulges in a nice salmon fillet or other fish, probably knows this mystery: As soon as the salmon sizzles in the pan, a white liquid comes out of the fish meat. Sometimes it is thick, sometimes frothy. But what is it ?  Is it fat or dangerous ?

  Perfect salmon filet, but the „white stuff“ ?

Neither. The white fluid is a protein called albumin. When the muscle fibers of the fish are heated, they contract and push the liquid albumin to the surface of the fish meat. When the protein reaches a temperature of about 60 degrees, the protein solidifies and turns white. This is not dangerous, but the cheesy deposit looks unsightly and of course, the fish loses its juiciness.

  Many chefs and restaurants recommend the salmon still glassy inside. To me its like sushi ( too raw). I only can guess why they recommend in restaurants this style: No chance to overcook it, so better leave it undercooked and tell people “ that has to be eaten like this “ !!! Bull…. !!!  I like it when the fillet is just cooked through, but still juicy inside. Up here a well cooked fillet of salmon on Swiss Roesti with a honey mustard sauce. Mouthwatering !

When is the salmon cooked?

Who fries fish in the pan and is not sure when the fish is cooked, should not wait until the albumin leaves. Better with a knife stab determine the state of the food. An example: If the salmon is glassy in the core, normally a good sign. But if it is opaque through and through, you have overcooked the fish. The perfect solution is, like often, in the middle.

  My little trick is to seal the sides of the filet also. Takes off the „not well looking“ white foam and keeps the moisture inside. Note the right fillet of the four, this is already turned and well cooked. The skin – which we love also – is crisp and delicious. And the fillet is still well cooked and juicy inside.

How to prevent the cheesy deposit?

If you find the white deposits troublesome, simply wipe off the liquid with kitchen paper. But there is another trick: Put the salmon in a salt bath for a few minutes before cooking the fish. The salt separates the muscle fibers on the surface. Although these become firm in cooking, but without the protein albumin secreting. The salt bath also spices the fish, so you do not have to salt the salmon before cooking. I never do this, tastes too salty for me, especially if I like to use other sauces with the recipe.

Roasted salmon with sauce Hollandaise.

It is also easy and quick to prepare. The most important ingredients are: calm and concentration.  We like it with young potatoes and asparagus, one of our favorites. Sadly we can’t get fresh white asparagus in Uruguay, just the green one. One farmer told me the truth: They are to lazy in UY to go through the hard work for good white parts – and later no one would like to pay the price. Right he was, an asado country – not for gourmands.

Ingredients.

4 salmon fillets (equal size and thickness)
2 tablespoons olive oil
60 g (2 oz) butter For the Hollandaise:
about 300 g (10 oz) butter
4 egg yolks
salt and pepper for seasoning
lemon juice

  I never use the salmon cut into „steaks“. Makes to me the wonderful salmon look like „cheap fish“. Except one occasion, if I roast salmon on the BBQ plate. Then the fish has from thin to thick allover the same thickness to heat through.

  This kind of cut looks much more elegant then the steak one. And see the difference of meat richness and dark color against the salmon above. The above steaks are Chilean Farm Salmon, the sliced one here is a Norwegian Fjord Salmon. The best one to make graved salmon. May be the Alaskan salmon too !?! In Uruguay just Chilean Farm Salmon available.

How to do.

Slightly salt the salmon fillets (skinless). Froth the olive oil and butter in a pan over medium heat. Roast the salmon on one side for 2-3 minutes. I always let it roast till I see the white(cooked) color reaches about half of the salmon thickness. Then turn the fillets and turn off the stove. Cook the fish on the increasingly weaker stove.

           Left: The salmon is well baked on all sides and inside still juicy. With the green asparagus (sadly we can’t get fresh white one in Uruguay) and the Hollandaise on soft cooked potato slices its a fantastic meal. Even your guests will honor it. Right: Same idea, except served with new potatoes – skin on !

For the Hollandaise, melt the butter. Mix the 2 egg yolks with the whisk in a cold saucepan, salt and pepper it. Put the pot on the stove, raise the heat moderately and wait until the yolk starts thickening. Immediately set the heat to low and immediately add the melted butter – first in drops, then in a thin stream – while whisking to the egg mass until completely absorbed. Season the thick-creamy sauce with lemon juice and salt.

  One other favorite recipe. Cooked salmon with potatoes and a spicy horseradish sauce. A very light summer dish. And – whatever kind of sauce you make – make lots of it !!

Tips.

If you make Hollandaise by yourself it can happen that it turns out in perfect thickness (see the pic above right) or sometimes its a bit to thin (see the pic above left). Thick one you can poor over your salmon, the thin one you leave better underneath.

A whole salmon side steamed in a fish steamer with fresh bay leaves, dill and lemon slices. Side dish a fresh Tzatziki salad. The fish can be served warm or cold. Its a great party hit. We serve baguette or German brown bread with it.  Never forget a fruity cool white wine with your salmon.

We can post here hundreds of nice salmon recipes. Just one more idea. Slow cooked salmon with a spicy honey BBQ glaze and sesame sprinkle. Side dish is a vegetable jambalaya. My vegetarian friends love it.

That’s all for today folks. Hope you enjoyed it. Stay tuned for more to come.