More and more often, the hero of this culinary ritual is salmon – a fish that Poles really like. From the Marine Stewardship Council’s report “What do we know about wild salmon?” shows that as many as 92% of us include it in our diet, and over half consume it at least once a month.
Most often, we bake, fry or steam salmon – this is what 52.7% of respondents do. We also like to add it to salads (over 35%) and pasta (almost 25%). It’s no wonder that it also appears more and more often on barbecue menus.
Why is salmon the perfect choice for barbecue season?
Salmon is perfect for spontaneous grilling – it can be prepared in just a few minutes, goes well with light, seasonal additions and tastes equally good both hot and cold. Its delicate meat easily absorbs the aromas of marinades, and on the grill it acquires a characteristic, slightly smoky note.
An additional advantage? It’s a choice that can be made more conscious. The blue MSC certificate means wild fish from sustainable catches, and the green ASC – a product from responsible farming.
Wild or farmed – what to put on the grill?
Although we eat farmed salmon more often on a daily basis (approx. 30%), many of us declare that we would rather eat wild salmon (approx. 12%) – primarily because of the taste and perceived quality.
How to tell them apart? Labeling on packaging is helpful. In addition to certificates, it is worth paying attention to the terms “wild” or “bred”. The nomenclature is also important:
- “Pacific” or “Alaskan” – usually wild,
- “Atlantic”, “Norwegian”, “Icelandic” or “Scottish” – most often farmed.
Secrets to perfect grilled fish
Grilling fish does not require any skill – just a few simple rules:
- grill the fish skin side down,
- don’t keep it on fire for too long,
- use citrus fruit or grill baskets to avoid sticking,
- if you want to go a step further – experiment with marinades, from citrus to oriental.
Recipe for barbecue wow: wild salmon skewers
This is a perfect proposition for the beginning of the season – quick, effective and full of flavor.
Recipe author: Shannon Bennett Number of servings: 4
Ingredients
Salmon:
- 4 wild salmon fillets (MSC certified)
- 50 ml oyster sauce
- 50 ml fish sauce
- juice of 1 lime
- 50 ml of olive oil
- sea salt
Horseradish mayonnaise:
- 2 yolks
- 1 tablespoon of Dijon mustard
- 2.5 tablespoons of sherry vinegar
- 300 ml grape seed oil
- juice of ½ lemon
- 80 g of fresh horseradish
Herb salad:
- parsley, watercress, coriander
- olive oil, lemon juice, salt, pepper
Preparation
- Mix the mayonnaise ingredients, gradually adding oil until a thick sauce is formed. Finally, add horseradish and lemon.
- Cut the salmon into strips, stick them on sticks and marinate for 5-10 minutes.
- Grill briefly – 2-3 minutes on each side.
- Mix the herbs with olive oil and lemon.
- Serve the skewers with mayonnaise and salad.
Effect? Juicy, aromatic salmon with a hint of umami and a fresh, herbal counterpoint.
A light classic in a new version: salad with salmon, mango and wakame
Perfect as an addition to grilled dishes or a light option for a quick lunch or dinner on the terrace. Fresh, slightly exotic and ready in just a few minutes.
Recipe author: Rie Laursen Number of servings: 2
Ingredients
- 100 g cold smoked salmon (MSC certified)
- 100 g wakame seaweed
- 1 mini romaine lettuce
- 1 avocado
- 1 mango
- 1 tablespoon of lemon juice
- 2 tablespoons of sesame
- salt to taste
Preparation
- Wash and finely chop the lettuce, then divide it between two bowls.
- Cut the avocado into cubes, sprinkle with lemon juice and season lightly with salt.
- Peel the mango, remove the seed and cut the flesh into small cubes.
- Cut the salmon into smaller pieces.
- Gently mix the avocado, mango, salmon and wakame seaweed, then place on the prepared salad.
- Roast the sesame seeds in a dry frying pan for about 2 minutes and sprinkle them over the finished dish
