What Does Resistance Mean On Pokemon Cards

Marinated salmon

Salmon is a typical fish of the North Sea. Lays its eggs in fresh water and oxygen, having climbed the cold mountain rivers. After playing back the sea, but often die during the long and tiring journey home.

The fresh salmon is recognized for the keen eye to the gills pink and moist, the meat firm and elastic, in addition to the characteristic bright pink color.

Living in cold water salmon is rich in polyunsaturated fatty acids useful to isolate the body and maintain constant internal temperatures. E 'considered a fatty fish, but very healthy since it contains fats reduce bad cholesterol and increase good cholesterol .

From a nutritional standpoint it is also rich in protein and phosphorus , besides having a decent content in calcium and iron .

"S ervono 700 mg of omega 3 per day that can be covered with 30 g of salmon. The secret of salmon for the beauty and youth is the richness in omega 3 fatty acids which play a key role in the protection and repair of cell membranes. to make omega 3 salmon also significant amounts of vitamin D which promotes calcium absorption and promotes mineralization of the skeleton . "

If you bought removed all fins, scales and guts, it would be better not to wash but wipe with a damp cloth, clean of course.

The secret to cutting perfect slices and good looking you want to freeze the steak marinate.
Before slicing wait a few minutes to thaw a bit ....
is now ready, with a sharp knife cut the slices are not thin propio, to prevent then sfaldino.
Cutting is angular and precise so the slices are bigger.

In a glass bowl place the salmon slices in layers, each floor with salt and pepper and pour the apple cider vinegar ( is less strong ) a little white wine and oil (I use half exstra virgin and half sunflower seeds)

Close the bowl and place it in frifo overnight.
The next day, check that the cooked slices dall'aceto, they changed the color of a pale pink.

qesto tells us that the salmon is ready.
It down on the bowl colander, allow to rest for a few minutes to drain well .... all the vinegar.

You have a new virgin exstra floors covered with oil, with some parsley and some thread of an onion.
Refrigerate in an airtight bowl is kept for a week.
so the slices are always ready to be put on the table as an appetizer on a bed of arugula and sprinkle with pine nuts ....... tasty and delicious! ;-)