Orange

Orange has pretty much been a color readily available in our kitchen. Salmon is our most favorite fish so whenever we get chances of buying them for less, I hoard! I watch out for Groupon’s fresh fish deals or I order them from a Filipina who brings them in from Italy. She would bring in 5 kilos for 50€ or 10€ a kilo which is a big difference from the market prices, also I don’t have to travel to bring home the Salmon, it is delivered.

Back in the days, there are restaurants too that give Salmon heads to us…Filipinos. They anyway get thrown away by restaurants but to us they would be great for sinigang sa miso! I sometimes wonder how much food around the city is wasted when there are places where food is scarce and they’d surely be happy to have those. 🙁

Above is Salmon steak with orange and rosemary. It’s a simple grilled Salmon steak smothered with orange-rosemary sauce. I haven’t cooked this dish for sometime now since I haven’t bought steak-cut Salmon and because we prefer raw Salmon – as sashimi or in sushi so I buy them sushi-grade.

Below is another Salmon-related orange. Ikura or salmon roe is not a frequent resident in our kitchen nor on our tables. We do get them from time to time when dining Japanese but very seldom at home.

Salmon is a very good source of easy digestible proteins (amino acids), fatty acids like Omega-3 Fatty acids in form of Triglyceride, vitamins like vitamin-D, vitamin-A and some members of vitamin-B family and minerals like Selenium, Zinc, Phosphorus, Calcium and Iron, probably why I like this fish. Before I bore you with this health éclat stuff I’ll just say, Salmon rules! 😉

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